I love, love grilled steaks of any kind…

Rosemary Porterhouse Steaks with Olive Mayo

A rosemary and salt rub keeps this steak and potato recipe nice and simple; the tangy olive mayonnaise, which requires just four ingredients, makes the perfect finishing touch.

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. 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. Serves 4 to 6.