More blue cheese, more beef. This is the adult version of Outside-In Blue Cheese Burgers (page 112), with a Roquefort sauce for spooning over porterhouse steak.
SERVES 4
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.