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.

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