In a food processor, finely chop the parsley and thyme. Add butter and process until smooth. Add gorgonzola cheese, chives, salt and pepper. Puree until blended. Shape butter into a ½ inch by 5-inch log on wax paper. Fold paper over butter, twisting ends. Refrigerate for 2 hours. Can freeze for later use. Slice thinly and put on cooked steaks.