Make the Gorgonzola herb butter by mixing all ingredients in a small bowl. Form into a 2 inch log by rolling in plastic wrap. Twist the ends to close and refrigerate until firm.
You can make this a few days in advance and refrigerate or freeze. Thaw in the refrigerator before using.
Make the marinade for the steaks by mixing all ingredients in a zipper bag. Trim the excess fat from the steaks and tie butcher's twine around the steaks to form a circle. Skip this step if using strip steak or rib eye.
Cut off the excess twine. Carefully place steaks in the bag with the marinade and flip the bag over a couple of times to coat the meat. The minimum marinade time is 2 hours.
Keep in the refrigerator up to one day, flipping them every few hours. Lay the bag on a plate in case of leakage.
Remove the steaks and allow them to come to room temperature before cooking.
Heat the oven to 300 degrees. Place marinated steaks on a sheet pan. Cook until the internal temperature reaches 110-120 degrees on a meat thermometer.
Remove steaks from oven. Heat a saute pan, skillet, or grill pan to medium high heat.
Place the steaks in the preheated pan. Sear one side well, then the other. Using the tongs roll the steaks in the hot pan to sear the edges.
Use a meat thermometer to check and allow for the temperature to increase slightly while the steaks are resting. Don't over cook them!
While the steaks are still hot add a pat of the Gorgonzola herb butter to each steak and allow it to melt.