Rosemary Porterhouse Steaks with Olive Mayo
1 cup mayonnaise
1/4 cup pitted Kalamata olives, chopped
1 tablespoon finely chopped fresh dill
1 clove garlic, minced
2 porterhouse steaks, cut 1 to 1-1/4-inch thick (about 1 lb. each)
1 tablespoon extra virgin olive oil
1 tablespoon finely chopped fresh rosemary
3/4 teaspoon kosher salt or salt
1/2 teaspoon freshly ground black pepper
Snipped fresh rosemary (optional)
For Olive Mayo, in bowl combine mayonnaise, olives, dill, and garlic. Cover; refrigerate up to 1 week.
Brush steaks with oil. Combine rosemary, salt, and pepper; rub on steaks. Let stand at room temperature for 30 minutes.
For charcoal grill, place steaks on rack directly over medium-hot coals. Cover and grill 9 to 11 minutes for medium rare (145 degrees F), turning once. (For gas grill, preheat; set to medium-high. Cover and grill as above.)
Sprinkle steaks with fresh rosemary; cut in serving portions.
Recipe shared from: http://www.bhg.com/recipe/beef/rosemary-porterhouse-steaks-with-olive-mayo/