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1) Using a mortar and pestle grind the rub ingredients until the
mustard seed is broken. Pour into a small bowl, add 1 teaspoon oil
and stir to combine.
2) Lightly coat the steaks on both sides with oil and season evenly
with rub. Allow the steaks to stand at room temperature for 20 to
30 minutes before grilling.
3) Prepare the grill for direct cooking over medium high heat (350
to 450)
4) Place the garlic cloves in the middle of a piece of aluminum foil.
Drizzle with 1 teaspoon oil and fold up the sides and seal to make
a packet, leaving a little room for the expansion of steam. Grill
over direct medium heat, with the lid closed as much as possible,
until the garlic is soft when pierced with the tip of a knife, about
20 minutes. Remove from the grill and allow the garlic to cool
slightly.
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5) Meanwhile, in a small, heavy bottomed saucepan over medium
high heat, bring the chicken stock and cognac to a simmer. Cook
until the liquid is reduced to about 1/3 cup, 10 to 15 minutes.
Remove from the heat and cool slightly. Chop the garlic and add it
to the saucepan along with the remaining sauce ingredients. Stir to
incorporate the cheese, mashing it slightly to help it melt.
6) Brush the cooking grates clean. Grill the steaks over direct
medium heat, with the lid closed as much as possible, until cooked
to your cooked to your desired doneness, about 10 minutes for
medium rare, turning once or twice (if flare ups occur, move the
steaks temporarily over indirect heat). Remove from the grill and
let rest for 3 to 5 minutes.
7) Just before serving, warm the sauce over low heat (do not boil).
Spoon the sauce over the steaks. Serve immediately.
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