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Rosemary Porterhouse Steaks with Olive Mayo

Makes: 4 to 6 servings
Prep 25 mins Marinate 30 mins Grill 10 mins Stand 5 mins
Rosemary Porterhouse Steaks with Olive Mayo
  • 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)

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

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

Nutrition Facts (Rosemary Porterhouse Steaks with Olive Mayo)
  • Servings Per Recipe 4,
  • cal. (kcal) 682,
  • Fat, total (g) 59,
  • chol. (mg) 125,
  • sat. fat (g) 18,
  • carb. (g) 1,
  • Monosaturated fat (g) 17,
  • Polyunsaturated fat (g) 14,
  • pro. (g) 34,
  • sodium (mg) 654,
  • Percent Daily Values are based on a 2,000 calorie diet

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