Rib Eye Steaks w/ Gorgonzola Butter

Gorgonzola butter

• 2 heads of garlic, top 3/4 inch cut off to expose cloves
• 2 tablespoons olive oil
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/3 cup crumbled Gorgonzola cheese (about 2 ounces)
• 2 tablespoons chopped fresh parsley
• 6 10- to 12-ounce rib-eye steaks
• 2 tablespoons olive oil

For gorgonzola butter:
Preheat oven to 350°F. Place garlic on piece of foil; drizzle with olive oil. Enclose garlic in foil. Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork. Mix in butter, cheese, and parsley. Season with salt and pepper. Transfer Gorgonzola butter to sheet of plastic wrap. Using plastic wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.) Cut into 1/2-inch-thick rounds
.

For steaks:
Brush steaks with olive oil; sprinkle with salt and pepper. Heat 2 large nonstick skillets over medium-high heat. Add 3 steaks to each skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Serve with Gorgonzola butter.