Porterhouse With Balsamic Steak Sauce

1. 1

   Preheat a grill to high on one side and lightly oil the grate.

2. 2

   Season a 2-inch thick porterhouse steak (3 pounds) with coarse sea salt and pepper.

3. 3

   Grill over direct heat for 4 minutes, then rotate the meat 90 degrees and cook 2 more minutes.

4. 4

   Repeat on the other side.

5. 5

   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 128F to 130F for medium-rare, 12 to 15 minutes; or to desired temperature.

6. 6

   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.

7. 7

   Strain, then whisk in some butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.