Peppered T Bones with Balsamic Sauce and Boursin Cheese

I told Matt he could choose New Year's Eve dinner, and he brought home a couple huge t-bone steaks. He said he wanted them with "balsamic and the cheese". With that in mind, this is the result.

The steaks, sauce and cheese were an incredible combination!

2 large t-bone steaks (or your favorite cut)
1 garlic clove, sliced in half
salt and freshly ground black pepper, to taste
1 1/2 cups balsamic vinegar
3 T brown sugar
3 T cold butter
2 cloves garlic, smashed
garlic herb Boursin cheese, well chilled

Remove steaks from refrigerator about 30 minutes before grilling. Rub both sides with garlic clove. Sprinkle both sides generously with salt and pepper. Set aside.
In a medium saucepan, boil vinegar and sugar over medium high heat, stirring occasionally, til mixture thickens. Stir in garlic and infuse for about 1 minute.

Remove pan from heat and swirl in butter, stirring til mixture is smooth and thick.
Strain sauce, discarding solids.

Meanwhile, preheat grill or broiler over medium high heat. Cook steaks til desired doneness is reached. Remove and let rest a couple minutes.

I served the steaks drizzle with sauce and topped with a scoop of Boursin.