Reverse Seared Porterhouse Steak with Zinfandel Sauce

Fuel Type:
  • People

    Serves 4 to 6

  • Prep Time

    25 mins

  • Grilling Time

    20 to 25 mins


the Ingredients

Porterhouse Steaks Hero


  • 1 teaspoon extra-virgin olive oil
  • 1 small shallot, finely chopped, about 1/4 cup
  • 1½ cup cups Zinfandel or full-bodied red wine
  • ½ cup cup beef stock
  • 1 (2-inch) sprig fresh rosemary
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon sugar
  • 3 tablespoons cold unsalted butter
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 well-marbled, top-quality porterhouse steaks, each 1 to 1 1/2 pounds and 1 1/4 to 1 1/2 inches thick
  • 1 tablespoon extra-virgin olive oil
  • 1½ teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Special Equipment

  • Weber Crafted Dual-Sided Sear Grate

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  • Let the steaks stand at room temperature for 30 minutes before grilling and while you prepare the sauce.
  • Heat the oil in a saucepan over medium heat. Add the shallot and sauté until translucent, 2 to 3 minutes. Add the wine, stock, and rosemary sprig. Bring to a boil and boil the liquid until reduced by about half, about 15 minutes. Whisk in the vinegar and sugar and remove from the heat. Strain the sauce through a fine-mesh sieve, pressing down on the solids to extract the juices; discard the solids. Whisk in the butter, 1 tablespoon at a time, until smooth. Season with salt and black pepper, and taste for seasoning.
  • Ana 57 4
  • Prepare the grill for indirect cooking over low heat (250° to 300°F).
  • Brush the oil onto both sides of the steaks and then season evenly with salt and pepper.
  • Grill the steaks over indirect low heat, with the lid closed, until an instant-read thermometer inserted into the center of a steak, without touching the bone, registers (100°F), 15 to 18 minutes. Transfer the steaks to a platter.
  • Raise the heat of the grill for direct cooking over high heat (475° to 525°F). Return the steaks to the sear grate and cook over direct high heat, with the lid closed, until an instant-read thermometer inserted into the center of a steak, without touching the bone, registers (125°F) for medium rare, 5 to 7 minutes, turning once.
  • Remove the steaks from the grill and let rest for about 5 minutes. Cut the meat away from the bone. Next, cut the meat across the grain into thick slices. Serve the steaks warm with the sauce.

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