Season both sides of each steak with salt and fresh ground pepper. Wrap each steak tightly in plastic wrap and place in the refrigerator for a few hours up to overnight. Remove from the refrigerator about 30 minutes prior to cooking in order for the steaks to reach room temperature before cooking.
Heat large, heavy cast iron skillet over medium heat. You can also use a sideburner on a grill or an open flame with a grate if camping. To test if properly heated, sprinkle a drop of water into the bottom of the skillet. If it dances, the skillet is properly heated.
Drizzle olive oil into the bottom of the skillet and make sure it is well-coated.
Place each steak into the skillet and cook over the medium heat for two minutes. Flip and cook the other side of the steak for about two minutes. Test for doneness. Cook longer if needed to reach the level of doneness desired.
Remove from heat and allow to rest for about five minutes in the skillet.
For the herbed butter:
Cream together butter, Gorgonzola cheese, and fresh parsley.
Place one tablespoon of herbed butter onto the top of each steak and allow to melt over the sides as serving.