Porterhouse Steak

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Porterhouse steaks with tapenade and balsamic vinegar

3/4 Cup purchased tapenade or black olive paste
4 teaspoons fresh rosemary
2 porterhouse steaks
4 teaspoons grape seed oil
4 balsamic vinegar

Preheat oven to 400 degrees. Mix tapenade and Rosemary in a small bowl to blend. Sprinkle steaks with salt and generous amount of pepper.

Divide oil between 2 heavy medium ovenproof skillets set over high heat. Add 1 steak to each skillet and cook until browned, about 3minutes per side. Spread half of tapenade mixture over each steak. Transfer skillets with steaks to oven. Roast until thermometer inserted into center of steaks registers 125*F for medium-rare, about 20 minutes. Transfer steaks to platter.

Pour 2 tablespoons vinegar into each skillet. Cook over medium heat until pan juices are slightly reduced, scraping up browned bits, about 1 minute. Drizzle pan juices over steaks.