30 minutes before you're ready to cook, season steaks on both sides with salt and pepper and let stand at room temperature.

Melt butter in a small skillet over medium high heat. Add sliced shallots with a pinch each of salt and pepper. Cook until beginning to soften, about 3 minutes. Reduce heat to low and continue cooking until shallots are soft and caramelized, about 15 minutes longer.

Deglaze the pan with the balsamic vinegar, scraping up any brown bits from the bottom. Cook, stirring, until vinegar is evaporated, 1-2 minutes. Remove from heat and set aside to cool.

In a bowl, mix together Panko, blue cheese, parsley, thyme, ½ teaspoon oil, and caramelized shallots. Leave some chunks of blue cheese in the mixture.

Preheat oven to 500 degrees F.*

Heat 1-2 tablespoons oil in a 12-inch, oven-safe skillet over high heat, just until wisps of smoke start to rise from the edges of the pan. Sear the steaks for 3-4 minutes per side, until the centers register 120 degrees F (for steaks to be served medium-rare).

Top each steak with half of the blue cheese mixture, pressing to pack it a bit for cleaner slicing. Transfer the skillet to the oven and bake for 4-5 minutes, until the cheese is melted, the topping is golden, and the steaks have an internal temperature of 128-130 degrees F. Remove from oven, let steaks rest 5 minutes on a cutting board, and serve.