New York Steaks With Boursin And Merlot Sauce

• 2 tablespoons olive oil, divided
• 6 9- to 10-ounce New York steaks, trimmed (about 1 inch thick)
• 1/2 of 5.2-ounce package Boursin or other French garlic-and-herb cheese, cut into 6 wedges
• 1 1/2 cups Merlot or other fruity red wine
• 1/4 cup ( 1/2 stick) chilled butter, cut into small pieces
• 2 teaspoons chopped fresh Italian parsley
• 2 teaspoons chopped fresh chives plus whole chives for garnish

1. Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Sprinkle steaks with salt and pepper. Add 3 steaks to each skillet; cook about 4 minutes per side for medium-rare. Transfer to platter; top each with 1 cheese wedge. Tent with foil to keep warm.
2. Pour off drippings from 1 skillet; add wine to skillet and boil over high heat until reduced to generous 1/2 cup, scraping up browned bits, about 5 minutes. Remove from heat; add butter and stir until melted. Mix in parsley and chopped chives. Season with salt and pepper. Pour over steaks. Garnish with whole chives.

olive oil, new, garlic, merlot, butter, fresh italian parsley, chives

Taken from www.epicurious.com/recipes/food/views/new-york-steaks-with-boursin-and-merlot-sauce-241087 (may not work)