Prepare the blue cheese butter: In a small bowl, combine the softened butter, crumbled blue cheese, chopped parsley, and minced garlic. Use a fork to mash and mix everything together until well blended and creamy. The mixture should be smooth but still slightly chunky from the blue cheese. Spoon the butter onto a piece of plastic wrap, roll it into a log shape, and twist the ends tightly. Refrigerate for at least 30 minutes to firm up so it can be sliced easily later.

Prepare the steaks: Remove the steaks from the refrigerator about 20–30 minutes before cooking to allow them to come to room temperature for more even cooking. Pat them dry thoroughly with paper towels to help create a better sear. Season both sides generously with salt and freshly ground black pepper, pressing the seasoning gently into the meat so it adheres well.

Cook the steaks: Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add the olive oil and swirl to coat the pan evenly. Carefully place the steaks in the skillet and avoid moving them for the first few minutes to allow a deep, golden-brown crust to form. Cook for about 4–5 minutes per side for medium-rare, adjusting the time depending on your preferred doneness. Use tongs to sear the edges briefly if the steaks are thick.

Rest the steaks: Transfer the cooked steaks to a cutting board or plate and let them rest for at least 5–10 minutes. Resting allows the juices to redistribute throughout the meat, keeping the steak tender and flavorful when sliced.

Top and serve: Slice the chilled blue cheese butter into thick rounds. Place one slice on top of each hot steak just before serving, allowing it to slowly melt over the surface. The creamy, tangy butter will blend with the steak juices to create a rich and flavorful sauce. Serve immediately while warm and enjoy.