Steak with Stilton sauce

Ingredients:

Steaks

• 4 boneless ribeye steaks, 3 cm thick.
• High-quality olive oil

Stilton sauce

• 0.5 cups of quality mayonnaise
• 0.5 cup sour cream
• 110 g Stilton cheese, crumbled
• 220 g of cream cheese at room temperature
• 1 tbsp chopped green onions
• 1 teaspoon coarse salt
• 0.5 tsp freshly ground black pepper
• 1/4 tsp Worcestershire sauce

Preparation:

1. Remove the steaks from the refrigerator 30 minutes before cooking and let them come to room temperature. Preheat the charcoal grill.
2. Once the coals have burned down, spread them out into an even layer. Pat the steaks dry on both sides with paper towels and lightly brush each side with olive oil. Season generously with salt and pepper. Place the steaks on the hot grill and cook for 2 minutes per side, until golden brown.
3. Cover the grill and cook the steaks for another 3-4 minutes, until tender or the internal temperature reaches 120°F (49°C). To check, insert a thermometer into the center of the steak. Remove the steaks from the grill, arrange them in a single layer on a platter, and cover tightly with foil.
4. Let the steaks rest at room temperature for 15 minutes. Slice and serve warm with Stilton sauce.
   
   Stilton sauce:
   
   Place the cheese in the bowl of a food processor fitted with a steel blade and puree. Add the cream cheese, mayonnaise, sour cream, green onions, salt, pepper, and Worcestershire sauce. Process until smooth. Serve at room temperature.