Porterhouse Steak with Maytag Blue Cheese and Sun Dried Tomato Butter
This recipe makes your Porterhouse steak experience even more epic by complementing it with a Maytag blue cheese and sun-dried tomato butter.
Servings: 4 servings
Calories: 1910kcal
Ingredients
Porterhouse Steak
- 4 24 oz. Omaha Steaks Porterhouse Steaks
- Omaha Steaks Seasoning
- 4 slices 1-1/2" coins Maytag blue cheese and sun-dried tomato butter
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
Instructions
Porterhouse Steak
- Preheat grill to high and season both sides of steaks with seasoning.
- Grill steaks to desired doneness.
- Just before removing steaks from the grill, place the 1 1/2” butter coins on each steak so the butter is half-melted when served.
Maytag Blue Cheese and Sun-Dried Tomato Butter
- In a small saucepan, heat olive oil over medium heat. Add garlic to pan and cook until brown. Add sun-dried tomatoes to pan and 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 or blender, add Maytag blue cheese, and puree mixture.
- Add sliced butter to 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" in diameter and twist paper at the ends.
- Refrigerate for 4-6 hours.
- When ready to serve, slice into 1 1/2" coins as needed.
Notes
Chef’s Tip: Unused butter can be stored in refrigerator for up to 1 week.
Nutrition
Calories: 1910kcal | Carbohydrates: 4g | Protein: 127g | Cholesterol: 400mg | Sodium: 660mg