1. Mix the soy sauce, hoisin, ginger, garlic and black pepper in a shallow bowl, large enough to fit the steak. Put it in and turn in the marinade. Chill for as long as you can but not overnight; if you flavour it just before cooking, leave it at room temperature.
2. Preheat the oven to 250C/500F or as high as it goes. Place a rack in the lowest position.
3. Lift the meat from the marinade, scrape off the ginger and garlic bits and dry it with paper towels. If it’s a rib-eye, it might need tying up with kitchen string to keep the shape; measure its average thickness.
4. To make the Roquefort butter whiz the cheese and butter together in a little blender or simply mash up together with a fork, if they are soft enough. Shape into a roll, wrap it in cling film and chill to firm up.
5. Heat up a dry cast iron pan or griddle on the hob, until smoking. Scatter the salt in the hot pan and follow with the steak. Immediately transfer the pan to the oven and roast, depending on the thickness, for medium rare:
- 2-3 cm (1in) – 3 minutes on each side, turning once
- 5cm (2in) – 5 minutes on each side, turning once
- 7-8cm (3in) – 10 minutes on each side, turning once
- 9-10cm (4in) – about 12 minutes on each side, turning once
- For a very thick cut it would be good to check the internal temperature with a probe (medium rare is 60C/135F).
6. Transfer the steak to a warm plate, place a few slices of the cold Roquefort butter on top of it and cover loosely with foil. Let it rest at least as long as it was roasting on one side.
7. Carve into slices as much against the grain as you can, it won’t be as neat as a carved roast joint especially with a bone in – but mighty tasty all the same.