Butter
Combine butter, blue cheese, pecans and lemon juice in a small bowl and mix well. Pile butter mixture onto a piece of waxed paper or plastic wrap, form into a rough cylinder and wrap it up. Refrigerate till firm. This butter will keep in refrigerator for a week, or frozen for several months.
Steaks
Heat grill. When coals are all ignited, flames have died down, and temperature is hot (when you can hold your hand 5 inches above the grill grid for 1-2 seconds), you're ready to cook. Combine black pepper, salt and red pepper flakes in a small bowl and mix well. Rub steaks all over with oil and coat generously with spice mixture, pressing gently to be sure it adheres. Put steaks over the hottest part of the fire and cook about 6-8 minutes per side for rare, turning once, till very well seared. To check for doneness, poke steaks with your finger to test their firmness (the firmer it is, the more done); if you're unsure, make a small cut in the thickest part of one steak to be sure it is just slightly less done than you like it. While steaks are cooking, cut chilled blue cheese butter in 1/4 inch thick slices, As soon as steaks come off grill, top each steak with a slice or two of butter, so it starts to melt as you serve steaks.