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Competitors & Athletes
Bulk Value (50)
What is better than two steaks in one? The Porterhouse steak presents the rich and tender filet mignon along with the lean and flavorful New York strip steak. Separated by the bone, these steaks together comprise a cut with robust, bursting flavor. Love big meals? This steak's generous portion is for you.
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Grilled Porterhouse with Balsamic Glaze
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
3 lbs of porterhouse steak
3/4 cup balsamic vinegar
2/3 cup ketchup
2 sliced shallots
2 tbsp Worcestershire sauce
1 tbsp dijon mustard
1/4 tsp allspice
Preheat a grill to high on one side and lightly oil the grate.
Season the porterhouse steak 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 to 130 for medium-rare which should take about 12 to 15 minutes.
Meanwhile, simmer balsamic vinegar, ketchup, shallots, Worcestershire sauce, dijon mustard, allspice, salt, and pepper for about 15 minutes to make the glaze.
Let the steak rest 5 minutes before slicing.
Serve the steak with the glaze.
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