New York Steaks with Boursin and Merlot Sauce

• 2 tablespoons olive oil, dividedolive-oil
• 6 9- to 10-ounce New York steaks, trimmed (about 1 inch thick)
• 1/2 of 5.2-ounce package Boursin or other French garlic-and-herb cheese, cut into 6 wedges
• 1 1/2 cups Merlot or other fruity red wine
• 1/4 cup ( 1/2 stick) chilled butter, cut into small piecesbutter
• 2 teaspoons chopped fresh Italian parsleyparsley
• 2 teaspoons chopped fresh chives plus whole chives for garnishchive

1. 01Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Sprinkle steaks with salt and pepper. Add 3 steaks to each skillet; cook about 4 minutes per side for medium-rare. Transfer to platter; top each with 1 cheese wedge. Tent with foil to keep warm.
2. 02Pour off drippings from 1 skillet; add wine to skillet and boil over high heat until reduced to generous 1/2 cup, scraping up browned bits, about 5 minutes. Remove from heat; add butter and stir until melted. Mix in parsley and chopped chives. Season with salt and pepper. Pour over steaks. Garnish with whole chives.

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