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Chicago-Style Steak With Blue Cheese Butter

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Preparation and Cooking Time
20 minutes

Marinate Time
30 minutes

Makes 4 servings

  • 2 Porterhouse or T-Bone steaks, cut 3/4 inch thick (about 1-1/2 pounds)
  • 1/2 cup A.1. Chicago Steakhouse Marinade
  • 2 tablespoons butter, softened
  • 1 to 2 tablespoons crumbled blue cheese
  • 1 tablespoon finely chopped green onion

    1. Place beef steaks and marinade in large food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 minutes.
    2. Meanwhile combine butter, cheese and onion in small bowl until well blended; cover. Refrigerate until ready to use.
    3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes for medium rare to medium doneness, turning occasionally. Top with blue cheese butter mixture.
    4. Remove bones; carve steaks into slices to serve.
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