Grilled Porterhouse Steaks with Olive and Caper Spread

1. 1

   In a food processor chop coarse the olives and the capers.

2. 2

   The olive and caper spread may be made 1 day in advance and kept covered and chilled.

3. 3

   Pat the steaks dry with paper towels, brush them with the oil, and season them with salt and pepper.

4. 4

   Grill the steaks on a rack set 4 inches over glowing coals for 10 minutes on each side for rare to medium-rare meat.

5. 5

   (Alternatively, the steaks may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 10 minutes on each side.)

6. 6

   Let the steaks stand, covered loosely with foil, for 8 minutes.

7. 7

   Serve the steaks, sliced, with the olive and caper spread garnished with the parsley.

No additional tips available.