Wednesday, August 31, 2011

Chicago-Style Steak with Blue Cheese Butter

by Kraft
1/2 cup A.1. CHICAGO STEAKHOUSE Marinade
2 beef T-bone or Porterhouse steaks (3/4 lb. each), 3/4 inch thick
2 Tbsp. butter, softened
1 Tbsp. ATHENOS Crumbled Blue Cheese
1 Tbsp. finely chopped green onion

1. POUR marinade into large resealable plastic bag. Add steaks; turn to coat. Seal bag. Refrigerate 30 min. to marinate.

2. MEANWHILE, mix butter, cheese and onion until well blended; cover. Refrigerate until ready to use.

3. PREHEAT grill to medium heat. Remove steaks from marinade; discard marinade. Grill steaks, uncovered, 10 to 12 min. for medium-rare to medium doneness, turning occasionally. Remove steaks from grill. Remove bones; cut steak into thin slices. Top with the butter mixture

In my opinion: This steak was delicious. The butter added flavor and pizazz. Can't wait to have it again.