Preparations:

• Take your steaks out the fridge 30mins before needed. Pat dry with papers towels, then sprinkle with a heavy seasoning of salt and pepper on each side. Rub into the meat, then coat with a drizzle of olive oil.
• Bring a heavy bottom pan to the highest heat it can go. Once it's smoking hot (literally) lay down your steaks. For medium rare with a steak approx 2-2.5cm thick fry for 2 mins, or until the sighting of blood emerges through the upper surface. Then flip.
• Add in your butter, rosemary, thyme & garlic and baste the steaks for another 2mins. Remove steaks from pan & leave to rest. Leave herbs and garlic in the pan.
• Lower heat to a medium and pour in beef stock. Scrape off any flavour from the pan, then pour in cream. Give it a good stir and allow to simmer for 5 or so mins until it begins to thicken. Remove herbs and garlic, then add in blue cheese and chives.
• Continue simmering until cheese has blended and the sauce has thickened. The stock, cheese and steak itself all taste fairly salty, so it's unlikely you'll need to season with salt, but a good pinch of black pepper is recommended.
• Serve over steak and enjoy!