Description
A recipe for Porterhouse Steak With Maytag Blue Cheese and Sun-Dried Tomato Butter

Ingredients

• 4 Omaha Steaks 24-ounce Porterhouse Steaks Omaha Steaks All Natural Steak Seasoning to taste
  
• Maytag Blue Cheese and Sun-Dried Tomato Butter
  
• 1 teaspoon olive oil
  
• 1/2 cup unsalted Butter, sliced
  
• 1/4 cup sun-dried tomatoes, minced
  
• 1 tablespoon garlic, minced
  
• 1 tablespoon lemon juice, freshly squeezed
  
• 1 tablespoon Worcestershire sauce
  
• 1/2 cup Maytag blue cheese, crumbled
  
• 1 tablespoon basil, minced

Preparation
For blue cheese and sun-dried tomato butter, heat oil over medium heat in small saucepan. Add garlic; cook until brown. Add sun-dried tomatoes; cook about 1 minute. Stir in lemon juice, Worcestershire sauce and basil and immediately transfer contents to a food processor or blender.

Turn on food processor; add blue cheese and purée.

Add sliced butter to food processor allowing butter to be whipped into puréed cheese mixture.

Transfer mixture to a sheet of parchment paper. Roll into a tube about 1 1/2 inches in diameter and twist paper at the ends. Refrigerate 4 to 6 hours.

When ready to serve, slice into 1 1/2-inch coins as needed. Unused butter can be refrigerated for up to 1 week.

Thaw steaks over night in the fridge or quick thaw by placing sealed steaks in a sink with water about 1 hour.

Preheat grill to high. Season both sides of steaks. Grill steaks to desired doneness.

Just before removing steaks from the grill, place a butter slice on each steak so butter is partially melted as you serve the steaks.

Nutrition
no information available

Serves
Serves: 4

Variations
no information available