Rosemary Porterhouse Steaks With Olive Mayonnaise

• 1 cup mayonnaise
• 14 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
• 34 teaspoon kosher salt
• 12 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.

mayonnaise, olive, fresh dill, garlic, porterhouse steaks, extra virgin olive oil, fresh rosemary, kosher salt, ground black pepper, fresh rosemary

Taken from www.food.com/recipe/rosemary-porterhouse-steaks-with-olive-mayonnaise-306265 (may not work)