Ingredients
4 Wendy's Sour Cream and Chive Baked Potatoes
4 6-8 oz ribeye steaks
½ cup butter, softened
4 ounces crumbled blue cheese
Salad kit of your choice (optional)
Instructions
This is a tried and true dinner made during a complete kitchen renovation, using a very limited temporary kitchen and limited electricity. Enter a Wendy’s drive-thru and order 4 Sour Cream and Chive Baked Potatoes. Return home, keep the potato condiments (butter and sour cream) chilled until ready to serve. In a small bowl, use a hand mixer on low speed to combine the butter and blue cheese. Meanwhile season both sides of the steaks with salt and pepper. Grill steaks on an outdoor grill until steaks reach desired doneness. Remove steaks from grill and top each steak with ¼ of the blue cheese butter. Serve steak with baked potatoes accompanied by butter and sour cream. A bagged salad kit (greens, veggies, croutons and dressing) completes the meal.
