• Gather all ingredients before starting recipe.
  
• Season strip steaks with kosher salt and black pepper and set aside for up to an hour before cooking.
  
• Peel 1 whole large shallot, chop finely and smash 3 whole garlic cloves with the flat blade of a knife. Place in a small dish, cover with cling wrap and set aside until ready to cook.

Steak

• Heat a large cast iron skillet or non-stick skillet over high heat for 2-3 minutes. Add a teaspoon of butter for each steak when the pan is hot.
  
• Add the steaks immediately. The steak must make a sizzling sound when added to the pan, if not, remove steak and continue heating the skillet.
  
• Sear the steak for about 2 minutes, the steak should be nicely caramelized. Turn, and cook the second side for another 2-3 minutes.
  
• Remove steaks to a platter and rest for 5 minutes before slicing.
  

Sauce

• Add 1 tbsp olive oil to the hot pan and add smashed garlic and chopped shallots, stir to combine and cook for 1-2 minutes, reduce heat to medium. Add a splash of white wine, 2-3 tablespoons, and stir to combine.
  
• Add 1/3 cup heavy cream, stir to combine, cook for 3-4 minutes .
  
• Add 3 tbsp Spanish Cabrales blue cheese or other fine blue cheese, stir gently to combine and melt the cheese.
  
• Reduce heat to a slow simmer, or set to a warming setting.

Plating

• While the cheese is melting, trim the steaks and slice into 1" slices, stand on end on each plate.
• Drizzle the sauce sparingly over the steaks, then spoon a generous portion around each steak.
• Garnish with crumbles of blue cheese and chopped chives or a few sprigs of fresh thyme.