Rib-eye, the king of steaks, grilled then topped with Roquefort butter which combine deliciously as the butter melts over the hot steak making it an unforgettable experience.
To make the Roquefort butter combine the cheese, butter, cognac to taste (if using), and the ½ tsp pepper in a small food processor.
Process thoroughly then remove from processor, shape into a log, and wrap in plastic wrap. Refrigerate until needed. Bring to room temperature before serving.
In a small bowl, stir together the garlic, coarsely ground pepper, and enough olive oil to form a thick paste. Place the steaks in a non aluminum container and rub the paste evenly into both sides of the steaks. Let stand at room temperature for at least 1 hour.
Open the Cuvee to breathe for one hour and pour one glass for the cook, leaving one glass for each of the four people being served.
Prepare a fire in a charcoal grill or preheat a broiler (griller). Bring grill to three-quarters of its maximum heat or broiler to high.
Place the steaks on the grill rack, or place on a rack in the broiler pan and slip under the broiler. Grill or broil turning once, for 3-4 minutes on each side for medium-rare or until done to your liking.
Transfer the steaks to warmed individual plates.
Cut the Roquefort butter into equal pieces and place a piece on each steak.
Serve immediately with fried or mashed potatoes, a salad of sliced tomatoes and red onions.