Chicago Style Steak with Blue Cheese Butter

Chicago Style Steak with Blue Cheese Butter

Prep Time

35 minutes

Cook Time

12 minutes


Chicago Style Steak with Blue Cheese Butter

Experience a taste of the Windy City by using A.1. CHICAGO STEAKHOUSE Marinade on your steak and topping with a blue cheese butter mixture.

This recipe courtesy of KRAFT®.

Nutritional Information (Per Serving): Total fat 15 g, Saturated fat 7 g, Cholesterol 65 mg, Sodium 340 mg, Carbohydrate 2 g, Dietary fiber 0 g, Sugars 1 g, Protein 21 g, Vitamin A 6 %DV, Vitamin C 4 %DV, Calcium 2 %DV, Iron 15 %DV.

KRAFT® Kitchens Tips:

Size It Up: Enjoy this rich steak, but remember to follow the serving size.

Special Extra: For a unique kick, substitute KRAFT Horseradish Sauce for the blue cheese.


  • 1/2 cup A.1. CHICAGO STEAKHOUSE Marinade
  • 2 beef T-bone or Porterhouse steaks (3/4 pounds each), 3/4 inch thick
  • 2 tablespoons butter, softened
  • 1 tablespoon ATHENOS Crumbled Blue Cheese
  • 1 tablespoon finely chopped green onion


  • 1 POUR marinade into large resealable plastic bag. Add steaks; turn to coat. Seal bag. Refrigerate 30 minutes to marinate.
  • 2 MEANWHILE, mix butter, cheese and onion until well blended; cover. Refrigerate until ready to use.
  • 3 PREHEAT grill to medium heat. Remove steaks from marinade; discard marinade. Grill steaks, uncovered, 10 to 12 minutes for medium-rare to medium doneness, turning occasionally. Remove steaks from grill. Remove bones; cut steak into thin slices. Top with the butter mixture.


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