I have made cheese sauces in the past using Boursin but simply topping the grilled steak with crumbled Boursin and then sticking it under the broiler for a minute makes this steak really rich.

Recipe
Rib-Eye topped with Boursin:

1. Season Rib-eye generously on each side with Lawry’s season salt
2. Place on your outside grill over medium high heat and grill on each side for 4 – 5 minutes depending on the thickness of the steak
3. Before topping with the cheese, let the steak rest for a couple of minutes.  Then crumble the cheese on top of the steak and place in your broiler on high – melt as long as you wish; let rest again for a couple of minutes and then dig in!