Porterhouse With Balsamic Steak Sauce

Recipe Courtesy Food Network Magazine

• Ready In: 51 mins
• Serves: 6

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.