In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced leeks and a pinch of salt. Sauté until the leeks are crispy and golden, about 8-10 minutes. Remove from heat and set aside.

Pat the strip steaks dry with paper towels. Season both sides generously with salt and black pepper.

In a shallow dish, combine the crushed pink peppercorns and a little salt. Press each steak into the mixture to coat both sides lightly.

In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove the steaks from the skillet and let them rest for 5 minutes.

In a small bowl, mix the softened Roquefort cheese, unsalted butter, chopped parsley, and lemon juice until well combined. Season with salt and pepper to taste.

Slice the rested steaks and top them with the crispy leeks. Add a dollop of the Roquefort and parsley butter on top of each steak. Serve immediately.