Omaha Steaks Porterhouse Steak with Maytag Blue Cheese and Sun Dried Tomato Butter
(serves 4)

Omaha Steaks 24oz Porterhouse Steaks (4 each)

Omaha Steaks All Natural Steak Seasoning (to taste)

Maytag Blue Cheese and Sun Dried Tomato Butter (4 slices - 1½” coins)

• 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.
• 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.
  
  

Maytag Blue Cheese and Sun Dried Tomato Butter(Serves 8-10)

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

• 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 1½" diameter and twist the paper at the ends.
• Refrigerate for 4-6 hours.
• When ready to serve, slice into 1½” coins as needed. Unused butter can be stored in the refrigerator for up to 1 week.