Directions
1. Start by making the blue cheese butter. Sauté the shallot over medium heat in one teaspoon of butter.
2. Deglaze with Sherry and increase heat to medium-high.
3. Reduce the liquid to 1 teaspoon total volume.
4. Add the liquid to a mixing bowl with 1/2 teaspoon pepper, blue cheese, parsley and 3/4 cup of butter; mix well.
5. Place the mixture into a piping bag with a rose or round tip and pipe into 2-inch diameter rosettes.
6. Keep the rosettes in the fridge until ready for use.
7. Rub the outside of the roast with pepper, salt and olive oil.
8. Light only the back burner of your grill and place the roast over the unlit burner near the front with the bone side down.
9. Close the lid and cook for 2-3 hours or until an internal thermometer reads 130 ºF.
10. Remove from the heat and let rest before slicing.
11. Remove the meat from the bone and slice the roast into 1-inch thick steaks.
12. Sprinkle the rose-coloured meat with a little fleur de sel and top with a rosette of blue cheese butter.