Substitute cowboy steak with boneless ribeye steak or fillet on the bone.
To make the blue cheese butter, add the butter to a bowl, stir in the blue cheese, garlic, thyme leaves and season to taste with salt and freshly ground black pepper. Keep this butter at room temperature for serving.
Lightly coat the ribeye steaks in olive oil and generously rub with salt and freshly ground black pepper.
Grill the steaks on a hot fire or griddle pan, turning to cook on both sides to your preferred doneness; depending on the thickness of the steak, it will take approximately 7 minutes on each side for medium-rare.
Leave the meat to rest for half its cooking time to ensure it is moist, tender and juicy.
Generously spoon the blue cheese butter over these glorious cowboy steaks, garnish with toasted walnuts and serve alongside your choice of sides.