Steak with Balsamic Sauce

Steak with Balsamic Sauce


2-inch-thick porterhouse steak (3 lb)
3/4 c Kingston Traditional Balsamic Vinegar*
2/3 c ketchup,
1/4 c honey,
2 sliced shallots,
2 Tbsp Worcestershire sauce,
1 Tbsp dijon mustard,
1/4 tsp allspice
1 tsp sugar

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To make the sauce, simmer:
salt, pepper to taste until thickened, about 15 minutes.
Strain, then whisk in some butter.

Preheat a grill to high on one side and lightly oil the grate.
Season a 2-inch-thick porterhouse steak (3 lb) with coarse sea salt and pepper.
Grill over direct heat for 4 minutes, then rotate the meat 90 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 to 130 for medium-rare, 12 to 15 minutes. Let rest 5 minutes before slicing.

*can also use Dark Chocolate, Espresso, or Fig
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