Grilled Bone-In Rib-Eye Steaks With Blue Cheese

• 2 (1 1/2-inch-thick) bone-in rib-eye steaks, about 1 1/4 pounds each
• 2 teaspoons coarse kosher salt
• Black pepper, as needed
• Extra-virgin olive oil, as needed
• 2 ounces creamy blue cheese, such as Jasper Hill Bayley Hazen Blue
• 1 tablespoon unsalted butter
• 2 teaspoons finely chopped chives
• Hot sauce, as needed

1. Season steaks with salt and pepper at least 30 minutes and up to 1 hour before you plan to cook them.
2. Cover loosely with plastic wrap and let stand at room temperature.
3. Heat grill to high.
4. If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat.
5. If using a gas grill, turn on only a few of the burners and leave the rest off for indirect heat.
6. Lightly oil steaks.
7. Place on the hottest part of the grill.
8. Cook, covered, until they develop a golden-brown crust, 2 to 3 minutes per side.
9. Move steaks to indirect heat and crumble cheese over the top; cover and continue cooking 2 to 5 minutes longer, depending on desired doneness.
10. (Pull the meat at 125 degrees for rare.)
11. Transfer steaks to a cutting board to rest, loosely covered with foil, for 10 minutes.
12. While steaks rest, stir together butter, chives and hot sauce.
13. Pour over steak before serving.

coarse kosher salt, black pepper, extravirgin olive oil, blue cheese, unsalted butter, chives, sauce

Taken from cooking.nytimes.com/recipes/1017626 (may not work)