adwred
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Velvety Cheese SauceThis is highly dairy, but very good and ideal as a fondue to dip cooked meat into (or blanched vegetables and crusty bread cubes if you have guests over).
2 tbsp butter
1 small shallot, minced
2 tbsp. dry white wine (optional)
1 cup whipping (heavy) cream
1/2 cup shredded sharp cheese, such as old cheddar, gruyere or a mixture of your favourite cheeses (stilton would be a great addition, if you like blues)
Salt and white pepper to taste
Saute the shallots in the butter until just golden. Deglaze with wine or if you're not using wine, then you can add a teaspoon or two of lemon juice or sherry vinegar, or just leave it out. Add cream and bring to a simmer. Reduce to about 3/4 cup, or just until the sauce lightly coats a spoon. Stir in cheese, salt and pepper just until melted. Serve immediately or keep warm in a fondue pot over a small flame.
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Scout Finch
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Yachty will love this recipe, eggy, so I'll probably try it this week.
What other cheese can I put on ribeyes and sirloins? I've only used crumbled bleu cheese, and I love it, but I'm just wondering if there are other "crumbly" cheeses out there to use?
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adwred
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Sure - feta cheese would be nice or maybe a soft goat cheese. Also, you should experiment with different bleu cheese, such as gorgonzola, stilton (my favourite), roquefort... etc. They all have a differrent taste and texture. Also, there's one called cambezola, which is a hybrid between camembert and gorgonzola that would be absolutely out-of-this-world on steak, but a bit more melty and less crumbly. You might have to do thin slices with that kind. And if you do it in the context of the sauce, you can use any cheese, melty, crumbly or otherwise. The sauce would be great drizzled on steak.
Also, I should post some compound butter recipes today for steak, as they are the secret to the best steak.
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ReddyMcMeaty
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As someone who can eat a pound of cambozola at once without any ill feeling I am vouching for it's deliciousness.
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Scout Finch
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Thanks, ladies! 
It's only since I've been on this forum that I upped my cheese intake (it's still a rather insignificant part of my diet, although I keep sliced pepper jack around now, for example), but I'm getting interested in trying different cheeses, so I'll look for some of these at the market. 
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