Grilled Porterhouse Steaks with Blue Cheese Butter

2 Porterhouse Steaks
olive oil
salt and pepper

¼ C blue cheese, room temperature
¼ C unsalted butter, room temperature
1 t chives, thinly sliced
salt & pepper to taste

Prepare grill to a medium high heat. Brush steaks lightly with olive oil. Season each side liberally with salt and pepper. Grill steaks to desired doneness, about 5-7 minutes per side for medium rare. Remove from grill and let rest for 5 minutes before serving.

Combine the four ingredients for the blue cheese butter in a bowl, and mix until just combined. Transfer the mixture to a sheet of waxed paper, roll into a log and chill for 1 hour. Place in a bowl and refrigerate until you are ready to serve. Cut into ½ inch slices and place on top of warm steak. Serves 2 very hungry people.

Pairs well with Lambert Bridge Cabernet Sauvignon, Crane Creek Cuvee and Petit Verdot

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Lambert Bridge 4085 West Dry Creek Road, Healdsburg, CA 95448 (800) 975-0555