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Rosemary Porterhouse Steaks with Olive Mayo

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  • Makes: 4 servings
  • Prep: 25 mins
  • Marinate: 30 mins
  • Grill: 10 mins

Rosemary Porterhouse Steaks with Olive Mayo



  1. Trim fat from steaks. Brush steaks with oil. In a small bowl combine the 1 tablespoon rosemary, the salt, and pepper. Sprinkle mixture over both sides of steaks; rub in with your fingers. Cover and marinate in the refrigerator for 30 minutes.
  2. Meanwhile, prepare Olive Mayo. Cover and chill until serving time.
  3. For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals to desired doneness, turning once halfway through grilling. Allow 10 to 13 minutes for medium-rare (145 degrees F) or 12 to 15 minutes for medium (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as directed.) Let steaks stand for 5 minutes.
  4. If desired, sprinkle steaks with additional fresh rosemary. Cut steaks into serving-size portions. Serve with Olive Mayo.

Olive Mayo



  1. In a small bowl stir together mayonnaise, olives, dillweed, and garlic.

Nutrition Facts (Rosemary Porterhouse Steaks with Olive Mayo)

    Per serving:
  • 682 kcal cal.,
  • 59 g fat
  • (18 g sat. fat,
  • 14 g polyunsaturated fat,
  • 17 g monounsatured fat),
  • 125 mg chol.,
  • 654 mg sodium,
  • 1 g carb.,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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