Grilled Porterhouse Steak with Port Wine Reduction

Introduction

Indulge in a luxurious dining experience with this grilled porterhouse steak, paired with a rich and flavorful port wine reduction. The combination of the hearty steak and the sweet, complex sauce makes this dish perfect for special occasions or when you simply want to treat yourself to a gourmet meal.

Ingredients

For the Steak:

• 2 porterhouse steaks (about 1.5 inches thick, 20-24 oz each)
• 2 tablespoons unsalted butter, melted
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon fresh thyme, chopped

For the Port Wine Reduction:

• 1 cup port wine
• 2 tablespoons unsalted butter
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 sprig fresh rosemary
• 1/2 cup beef broth
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Optional Sides:

• Grilled asparagus
• Roasted fingerling potatoes
• Caramelized onions

Instructions

1. Fire Up the Grill

Begin by firing up your Arteflame grill to prepare it for grilling. Allow the grill to heat until the center grate reaches over 1,000°F for a perfect sear.

2. Prepare the Steaks

Brush each porterhouse steak with melted butter. Season the steaks generously with kosher salt, black pepper, garlic powder, smoked paprika, and fresh thyme. Allow the steaks to sit at room temperature for about 20 minutes to let the flavors meld.

3. Sear the Steaks

Place the seasoned porterhouse steaks on the center grate to sear for 2-3 minutes per side. Once a beautiful crust forms, move the steaks to the cooler outer edge of the cooktop to continue cooking to your desired doneness. For medium-rare, aim for an internal temperature of 130°F.

4. Make the Port Wine Reduction

While the steaks are cooking, prepare the port wine reduction. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the finely chopped shallots and minced garlic, sautéing until softened and fragrant, about 3 minutes. Add the rosemary sprig and pour in the port wine, bringing it to a simmer.

Continue to simmer until the wine has reduced by half, about 10-15 minutes. Add the beef broth and balsamic vinegar, then continue to simmer until the sauce has thickened to a syrupy consistency. Remove the rosemary sprig, and season the sauce with salt and pepper to taste.

5. Rest the Steaks

Remove the steaks from the grill when they are 15°F below your target doneness (e.g., 115°F for medium-rare). Allow them to rest for 5-10 minutes, during which time the internal temperature will rise to your desired level.

6. Serve the Steaks

Slice the porterhouse steaks against the grain and arrange them on a serving platter. Drizzle the port wine reduction over the top, allowing the rich, flavorful sauce to enhance the meat’s natural juices.

7. Pair with Sides

Serve the steaks with grilled asparagus, roasted fingerling potatoes, and caramelized onions for a complete, indulgent meal.

Tips for the Best Results

• Use Quality Port Wine: Choose a good-quality port wine for the reduction, as it will greatly influence the flavor of the sauce.
• Rest the Steaks: Allowing the steaks to rest after grilling is crucial for juicy, tender meat.
• Customize the Reduction: Add a splash of cream to the reduction for a richer, creamier sauce.

Variations

1. Port Wine Mushroom Sauce: Sauté mushrooms with the shallots and garlic, then continue with the port wine reduction for an earthy twist.
2. Peppercorn Port Sauce: Add crushed black peppercorns to the sauce for a spicy, aromatic kick.
3. Port Wine and Blue Cheese: Crumble blue cheese over the steak and drizzle with the port wine reduction for a tangy, savory combination.
4. Sweet and Spicy Port Sauce: Add a touch of honey and a pinch of red pepper flakes to the port wine reduction for a sweet and spicy flavor profile.
5. Port Wine Reduction with Fresh Berries: Add a handful of fresh blackberries or raspberries to the reduction for a fruity, tangy twist.

Best Pairings

• Wine: A bold red wine like a Cabernet Sauvignon or a rich Zinfandel will complement the deep flavors of the steak and port wine reduction.
• Side Dish: Creamy mashed potatoes or a fresh, crisp salad with a light vinaigrette.
• Dessert: A rich chocolate tart or a simple bowl of fresh berries with whipped cream.

Conclusion

This porterhouse steak recipe, paired with a luscious port wine reduction, is the epitome of steakhouse dining at home. The rich flavors of the port wine complement the robust steak, creating a dish that’s both elegant and satisfying.