Best Porterhouse Steaks With Tapenade And Balsamic Vinegar Recipes

Porterhouse Steak with Merlot Balsamic Reduction image

Provided by barbara lentz

Categories Beef

Time 1h10m

Number Of Ingredients 8

2 porterhouse steaks or any steak of your choice
1/2 c merlot wine
1 Tbsp balsamic vinegar
2 Tbsp worcestershire sauce
1/2 tsp black pepper
1 tsp salt
1 Tbsp canola oil
1/2 c shallots finely chopped

Steps:

1. Combine the merlot, vinegar, worcestershire pepper and salt. Place in a large plastic bag and add the steaks to the bag and let marinate for 1 hour at room temp.
2. Add oil to frying pan and cook steak to desired doneness. Remove steak and cover with foil and let rest.
3. Add shallots to pan and saute 3 minutes. Add the marinade and reduce by half. Serve with steak

The Perfect Porterhouse Steak & Marinade image

Provided by dmcpherr

Categories Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 (1 lb) porterhouse steaks
1/2 cup canola oil
1/4 cup red wine vinegar
1/2 cup onion, chopped
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 garlic clove, chopped or crushed

Steps:

Whisk together oil and vinegar until well blended, add remaining ingredients. Pour over porterhouse steaks, or any steak for that matter, in a dish or in a 1 gallon sized storage bag. Marinate at least 8 hours. Grill or broil and enjoy.
Note: this recipe can easily be doubled or tripled for more steaks.

Porterhouse with Balsamic Steak Sauce image

Provided by Food Network Kitchen

Categories main-dish

Time 51m

Yield 6 servings

Number Of Ingredients 0

Steps:

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 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. 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 teaspoon allspice, and salt, pepper and sugar to taste until thickened, about 15 minutes. Strain, then whisk in some butter.