Peppercorn-Crusted Steak with Roquefort Sauce
1 porterhouse steak, about 2 pounds and 1½ inches thick
2 tablespoons sea salt
2 tablespoons mixed peppercorns
1 tablespoon dried thyme
1 tablespoon herbes de Provence
¼ teaspoon ground chipotle chile Roquefort Sauce
1½ tablespoons plain yogurt
1 tablespoon crumbled Roquefort or other blue cheese
1 tablespoon milk
Prepare a fire in a charcoal grill or preheat a gas grill. Oil the grill rack. Trim excess fat from the steak and pat the steak dry with paper towels.
Place the sea salt, peppercorns, thyme, herbes de Provence, and ground chile in a spice grinder and pulse until you have a coarse powder. Rub the powder into both sides of the steak. Place the steak on the grill rack and grill turning once, until cooked to desired doneness.
Make the sauce. While the steak is cooking; place the yogurt and blue cheese in a small bowl. Whisking constantly, slowly drizzle in the milk, continuing to whisk until you have a thick sauce that is not too runny.
Cut the steak into 4 equal portions and place on individual plates. Serve immediately with the sauce.