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Season 2 Delmonico Steaks liberally on both sides with Montreal Steak Seasoning.
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(You can use any kind of steak, but the grease content in a Delmonico does something extra special when mixing with the hot sauce and melted blue cheese.)
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Grill the steaks until they are ALMOST done the way you like them (this is a twice-cooked item, so if you grilled the steaks as long as you normally would, they will be overcooked.)
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For Hot Sauce The amounts listed here are an approximate.
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Basically you need just enough to liberally dredge both sides of both steaks.
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Being from WNY I use Franks Hot Sauce, you can use any kind you would like but to have a true authentic Buffalo Style taste then Franks is it.
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Tip: when it comes to flavor more butter less heat, less butter more heat, so prepare to taste.
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While steaks are grilling, prepare your hot sauce and butter mixture by heating together on the stove top until butter is melted and mixed into the hot sauce.
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I do this on a metal sizzle platter so I can just pop it right under the broiler when ready.
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When the steaks are almost done, take off the grill and dredge both sides of each steak in the hot sauce till thoroughly coated.
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Leave steaks in the pan with hot sauce, top with Blue Cheese and put under the broiler until the cheese is nicely melted, all brown and bubbly.
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Take out of the oven, put on plate and if desired, pour residual Hot Sauce mixture over the top.
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Then dig in and enjoy.
