A 30-minute marinade ensures the juiciness of this Chicago-style steak. Then it's topped with a buttery blue cheese blend. Is your mouth watering yet?
What You Need
Original recipe yields 4 servings
1/2 cup A.1. CHICAGO STEAKHOUSE Marinade
2 beef T-bone or Porterhouse steak s (3/4 lb. each), 3/4 inch thick
2 Tbsp. butter, softened
1 Tbsp. ATHENOS Crumbled Blue Cheese
1 Tbsp. finely chopped green onion
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Let's Make It
Pour marinade into large resealable plastic bag. Add steaks; turn to coat. Seal bag. Refrigerate 30 min. to marinate.
Meanwhile, mix butter, cheese and onion until well blended; cover. Refrigerate until ready to use.
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.
Enjoy this rich steak, but remember to follow the serving size.
For a unique kick, substitute KRAFT Horseradish Sauce for the blue cheese.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.