Ingredients

• 3/4 cup O&CO. Black Olives & Mustard Tapenade
• 4 tsp. chopped fresh rosemary
• 2 2-inch-thick porterhouse steaks (about 2 pounds each)
• 4 tsp. O&CO. grassy olive oil
• 4 tsp. O&CO. Premium Balsamic Vinegar
• O&CO. Fleur de Sel
• Black Pepper 

Directions

1. Preheat oven to 400°F.
2. Mix tapenade and rosemary in small bowl. Season steaks generously with salt and cracked black pepper.
3. Divide olive oil between 2 heavy medium ovenproof skillets set over high heat. Add 1 steak to each skillet and cook until both are browned, about 3 minutes per side.
Spread half of tapenade mixture atop each steak.
4. Transfer skillets with steaks to oven. Cook both steaks until a thermometer inserted into center of steaks registers 125°F for medium-rare, about 20 minutes. Transfer both steaks to platter.
5. Pour 2 tablespoons balsamic vinegar into each skillet and cook over medium heat until liquid is slightly reduced, scraping up browned bits, about 1 minute.
6. Drizzle hot skillet juices over each steak and serve.