In a small bowl, gently mix together the softened butter, blue cheese and garlic powder/garlic and a pinch of black pepper.
Place the mixture on a sheet of plastic wrap and form it into a log shape. Twist up the ends of the plastic wrap and place in the fridge to chill. If you don't want to bother with the log shape, just put the bowl in the fridge covered with plastic wrap.
In a bowl, mix together the hot sauce, soy sauce, oil, minced garlic, chili powder and black pepper. Remove about 1/4 of the mixture and set aside. Pour the remaining mixture into a zip top plastic bag and place the steaks in. Gently move the bag about and make sure the mixture coats the steaks.
Let sit in the fridge for 30 minutes to 3 hours. I've even done it overnight and it was perfect.
Get your grill going on high, about 450°. Leave 1/3 of the grill off or move your charcoal over if you're using charcoal. Rub or spray your washed celery and carrots with a little bit of oil. Salt and pepper them.
Place them on the hot side of the grill and grill them until they just start to char. You don't want them mushy, so don't cook them too long. When they're done, remove them from the grill or move them to the cool side of the grill.
Remove the steaks from the marinade. Shake off any excess. Place the steaks on the hot side of the grill. Grill for 3-4 minutes per side for medium rare, which is 125-130°. If you like your steak cooked a bit more, grill for 5 minutes on each side. Like it a bit rarer, go with 1-2 minutes on each side.
Let the steaks rest for 5 minutes.
To serve, top with each steak with a healthy dollop/slice of the blue cheese compound butter, a side of the reserved sauce and grilled carrots and celery.