New York Steaks with Boursin and Merlot Sauce

Name: New York Steaks with Boursin and Merlot Sauce
Yield: 6 Servings
Ingredients: 2 tablespoons olive oil, divided; 6 9-to-10-ounce New York steaks, trimmed (about 1 inch thick); 1/2 of 5.2-ounce package Boursin or other French garlic-and-herb cheese, cut into 6 wedges; 1 1/2 cups Merlot or other fruity red wine; 1/4 cup (1/2 stick) chilled butter, cut into small pieces; 2 teaspoons chopped fresh Italian parsley; 2 teaspoons chopped fresh chives plus whole chives for garnish

By Jill Silverman HoughPhotography by Kana Okada

December 31, 2007

Recipe notes