Ingredients

* 2 boneless strip,ribeye or sirloin steaks-1-1 1/2′ thick
* salt and fresh ground pepper
* 1 Tbs. vegetable oil

Directions

1. heat 10-12 insh cast-iron skillet for 10 minutes over medium heat
2. salt and pepper steaks to taste
3. add oil to pan and swirl to coat
4. add steaks and cover with a splatter screen
5. cook ,unmoving, until well browned on one side,5 minutes
6. turn steaks over and cook for 3 minutes more for rare,4 minuter for medium rare and 5 minutes for medium
7. remove steaks from pan and let rest for 5 minutes.
8. roquefort butter
9. 1 Tbs. room temp. butter,1/2 ounce crumbled roquefort and 1/4 tsp brandy,salt and pepper to taste
10. top each steak with a portion of flavored butter
11. horseradish cream
12. stir 2 Tbs. each sour cream and horseradish,season with salt and pepper to taste
13. serve along side of steaks
14. mustard sauce
15. wipe fat from pan add 3/4 cup chicken stock and boil until reduced by half
16. stir in 1 1/2 Tbs. dijon mustard and 1 Tbs. butter ,salt and pepper to taste
17. spoon sauce over steaks and serve