Grilled T-Bones with Cabrales Butter

Making a trip to a country asador (grill restaurant) that specializes in T-bone steaks is a sacred ritual in the Basque Country. It goes without saying that the dish is only as good as the meat: If you want something transcendent, get dry-aged prime T-bones. Can’t find Cabrales cheese for the butter? Use Roquefort, which is one of the most popular cheeses in Spain. Serve this steak with grilled or roasted red peppers, simple sautéed greens, such as spinach or chard, and a baked potat