Porterhouse steak with balsamic sauce
Votes: 2
Time: 55 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Porterhouse is a truly royal steak, combining two delicious meats. A single piece of this steak can feed a small group. It must be grilled carefully to avoid ruining its flavor. Season the meat only with coarse salt and black pepper. Ideally, grill the steak over charcoal to medium-rare, allowing you to savor the rich flavor of the juicy beef. While the steak is grilling, prepare a delicious balsamic sauce. Its tart, spicy, and complex flavor will be a wonderful complement to the beef.
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Recipe:
Preheat grill to high heat on one side and lightly oil the grate. Season a 2-inch-thick, 2-pound porterhouse steak with coarse sea salt and black pepper. Grill over direct heat for 4 minutes, then rotate the steak 90 degrees and grill for 2 minutes more. Repeat on the other side. Move the steak to the cooler part of the grill (the narrower end should be farther away from the heat); cover and cook until the internal temperature of the meat reaches 135°F–135°F for medium-rare, 12–15 minutes. Let the steak rest for 5 minutes and carve. To make the sauce, combine 3/4 cup balsamic vinegar, 2/3 cup ketchup, 1/4 cup honey, 2 chopped shallots, 2 tablespoons salt and pepper in a small saucepan. Worcestershire sauce, 1 tablespoon Dijon mustard, 1/4 teaspoon allspice, salt, black pepper, and sugar to taste and simmer until thickened, about 15 minutes. Strain, then whisk in a little butter.
Recipes with similar ingredients: beef, balsamic vinegar, Worcestershire sauce, Dijon mustard, allspice
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