Rosemary Porterhouse Steaks With Olive Mayonnaise

Submitted by TasteTester

"If you're looking for a delicious and different topping for your steak, this will fit the bill. It goes well with potatoes and a tossed salad. I prepare the mayo ahead of time to make this a dinner I can cook on the grill quickly. The time does not include the 30 minutes on countertop after patting with spices."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 1 cup mayonnaise
• 1⁄4 cup pitted kalamata olive, chopped
• 1 tablespoon finely chopped fresh dill
• 1 garlic clove, minced
• 2 (1 lb) porterhouse steaks, about 1 to 1 1/4 inches thick
• 1 tablespoon extra virgin olive oil
• 1 tablespoon finely chopped fresh rosemary
• 3⁄4 teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• snipped fresh rosemary, as garnish (optional)

directions

1. For olive mayo, in bowl combine mayonnaise, olives, dill and garlic. Cover; refrigerate up to 1 week.
2. Brush steaks with oil. Combine rosemary, salt and pepper; rub on steaks. Let stand at room temperature for 30 minutes.
3. Place steaks on grill heated to medium-high. Cover and grill 9 to 11 minutes for medium rare, turning once.
4. Sprinkle steaks with fresh rosemary, if desired, and cut into serving portions. Serve with the olive mayonnaise.