1. In a lg. skillet (wok), heat the butter. Season the steaks w/salt and pat the pepper firmly onto both sides. Add the steaks to the skillet and cook over med-hi heat until nicely browned on the outside and cooked to the desired degree of doneness w/in, about 3 min per side for med-rare. Transfer the steaks to a plate, leaving the drippings in the pan.
2. Add the broth and brandy to the skillet, raise the heat to high, and boil, scraping up any browned bits from the bottom of the pan, until the sauce is syrupy and reduced to about 2/3 c, 3-5 min.
3. Spoon the sauce over the meat, top each steak w/the crumbled blue cheese, and serve.
