Rosemary Porterhouse Steaks with Olive Mayo

A sauce of mayonnaise, olive, dill, and garlic adds a subtle flavor to this grilled porterhouse steak main-dish recipe.

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  • Makes: 4 servings
  • Prep: 25 mins
  • Grill: 9 mins
  • Stand: 30 mins
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Rosemary Porterhouse Steaks with Olive Mayo
Ingredients
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)
1
Herbed Potatoes and Squash (See Recipe Center)
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. 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.)
  4. Sprinkle steaks with fresh rosemary; cut in serving portions. Serve with Olive Mayo and Herbed Potatoes and Squash. Serves 4 to 6.
Nutrition Facts (Rosemary Porterhouse Steaks with Olive Mayo)
    Per serving:
  • 589 kcal cal.,
  • 46 g fat
  • (11 g sat. fat,
  • 14 g polyunsaturated fat,
  • 12 g monounsatured fat),
  • 112 mg chol.,
  • 667 mg sodium,
  • 1 g carb.,
  • 0 g fiber,
  • 0 g sugar,
  • 40 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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