Salt & pepper steaks on both sides

In a large skillet, heat oil over med-high heat.

Sear steaks on one side until well browned, about 5m.

Turn steaks until well browned and internal temp reaches 57C/135F, about 3m. Transfer to warmer and cover

Add garlic and port to pan and deglaze and scrap up the fond. Bring to a boil and reduce to about 1/3 cup, about 2m.

Whisk in cream and return to boil.
Boil until reduced by half, about 2m.

Add Roquefort and whisk until cheese is melted and sauce is thickened.
Salt & pepper to taste.

Transfer steaks to plates, spoon the sauce over them.
Garnish with parsley and serve.