Rosemary Porterhouse Steaks with Olive Mayo

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1 users rated this recipe an average rating of 5.0
Makes:
4 servings
Prep:
25 mins
Marinate:
30 mins
Grill:
10 mins
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Rosemary Porterhouse Steaks with Olive Mayo

Ingredients
2
porterhouse steaks, cut 1 to 1-1/4 inches thick (about 1 pound each)
1
tablespoon olive oil
1
tablespoon finely snipped fresh rosemary
3/4
teaspoon kosher salt or salt
1/2
teaspoon freshly ground black pepper
1
recipe Olive Mayo
 
Snipped fresh rosemary (optional)

Directions

  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

Ingredients

1/2
cup mayonnaise
2
tablespoons chopped pitted Kalamata olives
1
tablespoon snipped fresh dillweed
1
clove garlic, minced

Directions

  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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