Chicago-Style Steak with Blue Cheese Butter
This recipe makes 51 servings with 37 calories, 3g of protein, and 2g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. It will be a hit at your valentin day event. Head to the store and pick up a.1. chicago steakhouse marinade, butter, porterhouse steaks, and a few other things to make it today. From preparation to the plate, this recipe takes around 51 minutes.
Instructions
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.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Nickel & Nickel Harris Vineyard Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.
![Nickel & Nickel Harris Vineyard Merlot]()
Nickel & Nickel Harris Vineyard Merlot
Bright red fruits, candied blueberry, Santa Rosa plum and menthol aromas all blend together to intoxicate the nose as the 2016 Harris Vineyard Merlot wafts from the glass. On the palate, a juicy and fruity entry is supported by chewy tannins and a balancing acidity, creating lush layers that coat the tongue and produce a soft, elegant finish.