Rosemary Porterhouse Steaks With Olive Mayonnaise Recipe

Name: Rosemary Porterhouse Steaks With Olive Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise; ¼ cup pitted kalamata olive, chopped; 1 tablespoon finely chopped fresh dill; 1 garlic clove, minced; 2 (1 lb) porterhouse steaks, about 1 to 1 1/4 inches thick; 1 tablespoon extra virgin olive oil; 1 tablespoon finely chopped fresh rosemary; ¾ teaspoon kosher salt; ½ teaspoon fresh ground black pepper; snipped fresh rosemary, as garnish (optional)

Servings: persons

1 cup mayonnaise
¼ cup pitted kalamata olive, chopped
1 tablespoon finely chopped fresh dill
1 garlic clove, minced
2 (1 lb) porterhouse steaks, about 1 to 1 1/4 inches thick
1 tablespoon extra virgin olive oil
1 tablespoon finely chopped fresh rosemary
¾ teaspoon kosher salt
½ teaspoon fresh ground black pepper
snipped fresh rosemary, as garnish (optional)

1
For olive mayo, in bowl combine mayonnaise, olives, dill and garlic.
2
Cover; refrigerate up to 1 week.
3
Brush steaks with oil.
4
Combine rosemary, salt and pepper; rub on steaks.
5
Let stand at room temperature for 30 minutes.
6
Place steaks on grill heated to medium-high.
7
Cover and grill 9 to 11 minutes for medium rare, turning once.
8
Sprinkle steaks with fresh rosemary, if desired, and cut into serving portions.
9
Serve with the olive mayonnaise.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup mayonnaise, ¼ cup pitted kalamata olive, chopped, 1 tablespoon finely chopped fresh dill, 1 garlic clove, minced, and more.

Yes, Rosemary Porterhouse Steaks With Olive Mayonnaise falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Porterhouse Steaks With Olive Mayonnaise

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