Reverse Seared Porterhouse Steak with Zinfandel Sauce

Instructions

• 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.
• 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.