Step 1

Pull the steaks from the refrigerator, brush the olive oil on both sides and generously salt and pepper each steak. Let sit covered for one hour until they come to room temperature.

Step 2

Preheat the grill by setting each burner to high until it heats to between 500-650°F temperature.

Step 3

While the steaks are coming to room temperature, prepare the blue cheese butter by beating together the blue cheese and softened butter. Use a cookie scoop and make dollops of blue cheese butter. Store the dollops in the refrigerator until ready to top the grilled steaks.

Step 4

Turn off the far right burner of the grill. When placing the steaks on the grill, point the tenderloin side (which is the smaller fillet side) to the right where the far right burners have been turned off.

Step 5

Over the burners of the highest heat, place the t-bone steaks 90 degrees diagonal, let it cook for 2 minutes, Use tongs, rotate the steak 90 degrees diagonally the other direction. Cook for an additional 1 1/2 minutes.

Step 6

Turn the steak over and cook for 2 minutes at 90 degrees diagonal, rotate again and cook for another 1 1/2 minutes.

Step 7

Remove the steaks from the lit burners and place them over the right-hand side where there are no flames. Depending on how hot your grill is at this point and how thick your steaks are, close the lid and cook anywhere from 3 to 4 minutes more. The best indicator is an instant-read thermometer. Here’s a good temperature chart showing when you should remove the steaks according to how you prefer they’re cooked. For rare – 120-130°F internal temperatureFor medium rare – 130-140°F internal temperatureFor medium – 140-150°F internal temperature

Step 8

Remove the steaks from the grill, place them on a plate and add the dollops of blue cheese butter then cover them with foil. Let them set there for at least five minutes and ten is even better.