Ingredients:

1/2 cup A.1. CHICAGO STEAKHOUSE Marinade
2 (12 ounce) T-bone or Porterhouse steaks, 3/4 inch thick
2 tablespoons butter, softened
1 tablespoon ATHENOS Crumbled Blue Cheese
1 tablespoon finely chopped green onion

Method:

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.