2 Porterhouse Steaks
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