This recipe is about as good as it gets when it comes to creating a perfect steak. Thanks to prime steaks, a robust coffee rub and cooking it by sous vide. Of course the smokey blue butter with it just makes it that much better.
In a small bowl, combine coffee and next 3 ingredients. Rub on all sides of steaks and let steaks sit at room temperature for 30 minutes.
Place steaks in a one gallon re-sealable plastic bag. Fill a large container with about 2 gallons of water.
Submerge bag of steaks in water just below the slide lock. Seal bag, removing as much air as possible.
Transfer bag of steaks to a plate and set aside at room temperature while preparing sous vide cooker.
Follow instructions for cooker and set temperature to 129 degrees.
When water is set, place bag of steaks in the water. Cook for 1 hour.
Remove steaks from bag and pat dry with paper towels. Transfer to a clean plate and set aside while preparing blue cheese butter.
For butter, add butter to a large skillet over medium heat. Add mushrooms, onions and garlic. Cook for 15-20 minutes or until deep golden brown. Add bourbon off heat. Cook until bourbon is almost evaporated. Remove from heat and let cool. Transfer onion mixture to a bowl and refrigerate for 10 minutes.
Add remaining ingredients and blend with a hand mixer until blended.
Season to taste with salt and pepper. Set aside.
To finish steaks, sear steaks on a very hot grill for 1 minute. Turn steaks over and grill and additional 1 minute. Transfer to plates and top with a dollop of blue cheese butter. Serve.