Preparation

• Position a rack in the center of the oven and heat the oven to 350°F.
• Put the pecans on a small rimmed baking sheet and toast until fragrant and pale golden on the cut sides, 6 to 8 minutes. Let cool completely.
• Pat the steaks dry and season with 1 tsp. salt and 1/2 tsp. pepper. Heat a 10-inch ovenproof, heavy-duty skillet (preferably cast iron; don’t use a nonstick skillet) over medium-high heat for 2 minutes. Add the oil and swirl the skillet to coat. Add the steaks and cook, flipping once with tongs, until well browned on both sides, 6 to 7 minutes total. Transfer the skillet to the oven and cook the steaks until an instant-read thermometer registers 125°F for medium rare, 5 to 6 minutes.
• Meanwhile, in a small bowl, mash together the cheese and butter with a fork and then stir in the pecans.
• Remove the skillet from the oven and top the steaks with the Roquefort butter. Let the steaks rest in the pan, loosely covered with foil, for 5 minutes. Serve sprinkled with the parsley leaves.