I have spring fever but, I’m afraid, today is the last day of the balmy temps in the low 50s. I'll kiss the fair weather good-bye with a steak on the grill. There is nothing better than a grilled steak over charcoal or hard wood, but I'm grilling the steaks on my gas grill — it's too much trouble hauling the Webber from storage.

My craving for grilled steak coincides with a steak sale at Hiller's: $8.99 oound for New York Strips, Porterhouse and T-Bone steaks.

You can't beat this served with a simple green salad and a baked potato.

Yield: 2 steaks

Ingredients

2 T-Bone Steaks, 1 1/4-inch thickness preferred
Extra virgin olive oil as needed
3 tablespoons crumbled blue cheese

Directions

1. If time allows, let steaks come to room temperature. Lightly brush both sides of steak with olive oil; aggressively season with kosher salt and freshly ground pepper.
2. Prepare one side of charcoal or gas grill to highest possible heat; prepare the other side of grill to medium-high heat (400 degrees).
3. Oil grill grates. Place steaks on the hottest side of grill and sear for 1 1/2-2 minutes on each side. (To create a diamond pattern on the meat, rotate 45 degrees after 1 minute.) After searing meat, move steaks to the cooler side of the grill and cook to desired level of doneness. (For medium rare, about 3-4 additional minutes per side.)

4. Allow the steaks to rest 5 minutes then serve topped with crumbled blue cheese.