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Rosemary Porterhouse Steaks with Olive Mayo

Makes: 4 to 6 servings
Prep 25 mins Grill 9 mins Stand 30 mins
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 589,
  • Fat, total (g) 46,
  • chol. (mg) 112,
  • sat. fat (g) 11,
  • carb. (g) 1,
  • Monosaturated fat (g) 12,
  • Polyunsaturated fat (g) 14,
  • fiber (g) 0,
  • sugar (g) 0,
  • pro. (g) 40,
  • vit. A (IU) 0,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 4,
  • sodium (mg) 667,
  • Potassium (mg) 480,
  • calcium (mg) 10,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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