Directions:

3 hours prior to cooking remove steaks from package, season with Montreal and fresh cracked black pepper. Let stand at room temperature until cooking. Preheat oven to 550 degrees.
Finely chop fresh herbs (dill or rosemary work best).
Whip butter, dill, and minced garlic with an electric beater until smooth and creamy. Stir in optional blue cheese crumbles. Place dry cast iron skillet or griddle in oven for 30 minutes. You can use an oven safe all metal frying pan if you do not have cast iron, but works best with cast.
If you have an outdoor grill with a burner, use it for the next step instead of doing this in the house as this will smoke heavily. Take pan out of oven and place on high burner. Sprinkle pan with 1/4 to 1/2 tsp salt and spread evenly in pan. Place steaks immediately in dry salted pan for 30 - 60 seconds or until nice brown crust forms. Repeat on all sides. Once browned on all sides, spoon a portion of whipped butter on top of each steak and return in pan to oven. Finish in oven or grill for 7 - 10 minutes. Internal temp measured with a meat thermometer should read 130 - 132 degrees for medium rare. Remove from pan and place on plate and tent with aluminum foil for 10 minutes. Internal temperature will raise 3-5 degrees while resting. Serve whole or sliced.