GRILLED PORTERHOUSE STEAKS WITH OLIVE AND CAPER SPREAD

To easily tell when the steaks are done, use Volk's Cook'd Right^® Sensor during preparation.
Servings: 6

Ingredients

1	cup	green olives (such as Picholine or Calabrese), pitted
1	cup	black olives (such as Niçoise or Kalamata), pitted
1	Tbsp.	drained bottled capers
2	2-inch-thick	porterhouse steaks
		olive oil for brushing the steaks
		parsley sprigs for garnish if desired

Steps for Preparation

1. In a food processor chop coarse the olives and the capers. The olive and caper spread may be made 1 day in advance and kept covered and chilled.
   
2. Pat the steaks dry with paper towels, brush them with the oil, and season them with salt and pepper.
   
3. Grill the steaks on a rack set 4 inches over glowing coals for 10 minutes on each side. Test for doneness by using the Cook'd Right^® Sensor.
   
   1. Quickly insert dark sensor tip into center of meat. Wait 5-10 seconds.
      
   2. Remove sensor tip and check color.
      
   3. Continue checking with the same sensor until done.
      
   4. Discard sensor when finished.
      
4. Let the steaks stand, covered loosely with foil, for 8 minutes.
   
5. Serve the steaks, sliced, with the olive and caper spread garnished with the parsley.