In a small bowl, combine the blue cheese, bread crumbs, 1 teaspoon oil, 1/2 teaspoon pepper, basil, oregano, dill, chives and tarragon; set aside.
Sprinkle steaks with salt and remaining pepper. In a large skillet over medium-high heat, cook steaks in remaining oil for 2 minutes on each side. Transfer to a greased 15x10x1-in. baking pan; top with blue cheese mixture.
Bake at 350° for 12-18 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Meanwhile, in the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Gradually stir in broth and Cognac, scraping up any browned bits from bottom of pan. Cook until liquid is reduced by half. Serve with steaks.