Porterhouse With Balsamic Steak Sauce |
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Prep Time: 15 Minutes Cook Time: 36 Minutes |
Ready In: 51 Minutes Servings: 6 |
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Ingredients:
3/4 cup balsamic vinegar |
2/3 cup ketchup |
1/4 cup honey |
2 sliced shallots |
2 tablespoons worcestershire sauce |
1 tablespoon dijon mustard |
1/4 teaspoon allspice |
coarse sea salt, to taste |
pepper, to taste |
sugar, to taste |
butter, to taste |
3 lbs porterhouse steaks, 2-inches thick |
Directions:
1. Preheat a grill to high on one side and lightly oil the grate. Season a 2-inch thick porterhouse steak (3 pounds) with coarse sea salt and pepper. Grill over direct heat for 4 minutes, then rotate the meat 90 degrees and cook 2 more minutes. Repeat on the other side. Move the steak to the cooler part of the grill (position the smaller end away from the heat); cover and cook until the meat reaches 128°F to 130°F for medium-rare, 12 to 15 minutes; or to desired temperature. Let rest 5 minutes before slicing To make the sauce, simmer 3/4 cup balsamic vinegar, 2/3 cup ketchup, 1/4 cup honey, 2 sliced shallots, 2 tablespoons Worcestershire sauce, 1 tablespoon dijon mustard, 1/4 cup honey, 2 sliced shallots, 2 tablespoons Worcestershire sauce, 1 tablespoon dijon mustard, 1/4 teaspoon allspice and salt, pepper and sugar to taste until thickened, about 15 minutes. Strain, then whisk in some butter.
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