Beefsteak au Roquefort

• 1 fine rump steak (2 inches thick)
• 2 tablespoons melted butter

Trim excess fat from steak. Brush with melted butter and place on a very hot grill. Grill until cooked to your liking. Add salt and freshly-ground black pepper, to taste.

While steak is grilling, cream Roquefort and butter with lemon juice, finely-chopped herbs and a little salt and pepper. Serve steak immediately, topped with Roquefort butter.