Remove Silver Fern Farms Beef Rib Eye Steaks from the fridge and packaging, rub with oil. Season with salt and pepper. Allow the meat to bloom at room temperature for 10 mins.
Combine butter, blue cheese, chives and nutmeg in a small bowl. Spoon into plastic wrap and roll into a cylinder. Twist ends to seal. Chill in fridge for 10 mins.
Heat a skillet, frying pan or BBQ plate over medium-high heat. Grill the Beef Rib Eye Steaks for 4 mins on one side. Turn and grill for a further 3 mins the next, turn and sear the sides for 1 min, for medium-rare.
Remove Beef Rib Eye Steaks from the pan and transfer to a dish, cover loosely with foil and allow to rest for 5 mins.
Thinly slice the Beef Rib Eye Steaks across the grain and arrange on a serving plate. Top with dabs of the blue cheese butter.
The Rib-Eye steak is cut from the prime rib with the bone removed.