Ingredients

• 4 porterhouse steaks, 1 inch thick
• 1 teaspoon salt
• ¼ teaspoon freshly ground pepper
• 2 tablespoons olive oil

Pesto

• ¼ cup pine nuts
• 1 cup loosely packed basil leaves
• 1/3 cup oil-packed sun-dried tomatoes, drained
• ½ cup grated Parmesan cheese
• 3 garlic cloves
• ½ teaspoon kosher salt
• ¼ cup olive oil

Instructions:

1. To make the pesto, toast the pine nuts in a 350 degree oven for 3-5 minutes. Put nuts in a food processor and add the remaining pesto ingredients except the oil. Pulse to create a coarse cornmeal consistency. Slowly add the oil and pulse. For a slightly looser consistency, add one or two tablespoons warm water as you pulse.
2. Season the steaks with salt and pepper on both sides, pressing the seasonings into the meat. Lightly brush or spray each side with the oil and allow the steaks to stand at room temp for 30 minutes.
3. Grill to desired doneness and serve with a dollop of the pesto.

Source: From Weber.com