Ingredients

• 1  cup mayonnaise
• 1/4  cup pitted Kalamata olives, chopped
• 1  Tbsp. finely chopped fresh dill
• 1  clove garlic, minced
• 2  porterhouse steaks, cut 1 to 1-1/4-inch thick (about 1 lb. each)
• 1  Tbsp. extra virgin olive oil
• 1  Tbsp. finely chopped fresh rosemary
• 3/4  tsp. kosher salt or salt
• 1/2  tsp. freshly ground black pepper
•   Snipped fresh rosemary (optional)
• 1  recipe 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.