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Porterhouse Steak

with Maytag Blue Cheese and Sun Dried Tomato Butter

4 Omaha Steaks Porterhouse Steaks
To taste Omaha Steaks All Natural Steak Seasoning
4 slices (1½" coins) Maytag Blue Cheese and Sun Dried Tomato Butter (recipe below)

Maytag Blue Cheese and Sun Dried Tomato Butter Ingredients:
1 tsp Olive Oil
½ cup Unsalted Butter, sliced
¼ cup Sun Dried Tomatoes, minced
1 Tbsp Garlic, minced
1 Tbsp Lemon Juice, freshly squeezed
1 Tbsp Worcestershire Sauce
½ cup Maytag Blue Cheese, crumbled
1 Tbsp Basil, minced

  1. Thaw Omaha Steaks Porterhouse Steaks over night in the fridge or quick thaw by placing sealed steaks in a sink with water for about 1 hour.
  2. Preheat grill on high. Season both sides of steaks with Omaha Steaks All Natural Steak Seasoning.
  3. Grill steaks to desired doneness.
  4. Just before removing the steaks from the grill, place the butter slice on each steak.
  5. The idea is to have the butter half melted on top as you are serving the steaks.
  6. To make the Maytag Blue Cheese and Sun Dried Tomato Butter, in a small sauce pan, heat olive oil over medium heat. Add garlic to pan; cook until brown. Add sun dried tomatoes to pan; cook for about 1 minute. Add lemon juice, Worcestershire sauce and basil to pan and immediately transfer the contents of the pan to a food processor or blender. Turn on food processor. Add Maytag blue cheese and puree the mixture.
  7. Add sliced butter to the food processor allowing the butter to be whipped into the puréed cheese mixture.
  8. Transfer mixture to a sheet of parchment paper.
  9. Roll into a tube about 1½" diameter and twist the paper at the ends.
  10. Refrigerate for 4-6 hours.
  11. When ready to serve, slice into 1½" coins as needed. Unused butter can be stored in the refrigerator for up to 1 week.
  12. The Maytag Blue Cheese and Sun Dried Tomato Butter serves 8-10.

Serves: 4

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