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Porterhouse Steak with Maytag Blue Cheese and Sun Dried Tomato Butter

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Porterhouse Steak with Maytag Blue Cheese and Sun Dried Tomato Butter

This recipe for Porterhouse Steak with Maytag Bleu Cheese and Sun Dried Tomato Butter uses just a few key ingredients to enhance Omaha Steaks Porterhouse Steaks’ natural flavors. Butter infused with blue cheese, sun dried tomato, garlic, and basil are placed on top of grilled steak flavored with Omaha Steaks All Natural Steak Seasoning for an unbeatable meal.
Prep Time1 hr 30 mins
Cook Time15 mins
Course: Main Course
Keyword: Porterhouse Steak Recipe
Servings: 4
Calories: 1910kcal

Ingredients

  • 4 Omaha Steaks Porterhouse Steaks
  • Omaha Steaks All Natural Steak Seasoning to taste
  • 4 slices 1-1/2" coins Maytag Blue Cheese and Sun Dried Tomato Butter (recipe below)

Maytag Blue Cheese and Sun Dried Tomato Butter

  • * Serves 8-10
  • 1 tsp. olive oil
  • 1/2 cup unsalted butter sliced
  • 1/4 cup sun dried tomatoes minced
  • 1 Tbsp. garlic minced
  • 1 Tbsp. lemon juice freshly squeezed
  • 1 Tbsp. Worcestershire sauce
  • 1/2 cup Maytag Blue Cheese crumbled
  • 1 Tbsp. basil minced

Instructions

  • Thaw Omaha Steaks Porterhouse Steaks overnight in the fridge or quick thaw by placing sealed steaks in a sink with water for about 1 hour.
  • Preheat grill on high. Season both sides of steaks with Omaha Steaks All Natural Steak Seasoning.
  • Grill steaks to desired doneness.
  • Just before removing the steaks from the grill, place the butter slice on each steak.
  • The idea is to have the butter half melted on top as you are serving the steaks.
  • 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.
  • Add sliced butter to the food processor allowing the butter to be whipped into the puréed cheese mixture.
  • Transfer mixture to a sheet of parchment paper.
  • Roll into a tube about 1-1/2" diameter and twist the paper at the ends.
  • Refrigerate for 4-6 hours.
  • When ready to serve, slice into 1-1/2" coins as needed. Unused butter can be stored in the refrigerator for up to 1 week.

Nutrition

Calories: 1910kcal | Carbohydrates: 4g | Protein: 127g | Cholesterol: 400mg | Sodium: 660mg

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