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Rosemary-Crusted Porterhouse Steaks
with Easy Red Wine Sauce

Makes 4 servings

Prep time: 20 to 30 minutes, Grilling time: 10 to 12 minutes

Sauce

• 2 cups low-sodium beef stock
• 1 cup dry red wine
• 1/2 cup ketchup
• 1/4 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper

• 2 porterhouse steaks, 1 to 1-1/4 pounds each and about 1-1/4 inch thick
• Extra virgin olive oil
• 2 tablespoons finely chopped fresh rosemary
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter, cut into 2 equal pieces

In a medium saucepan whisk the beef stock, wine, ketchup, thyme, and pepper. Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer and cook until about 1 cup remains, 20 to 30 minutes, stirring occasionally. Remove the saucepan from the heat.

Trim the steaks so they have no more than 1/4 inch of fat around the perimeter. Lightly coat the steaks on both sides with oil. Season evenly with the rosemary, salt, and pepper. Let the steaks sit at room temperature for 20 to 30 minutes before grilling.

Brush the cooking grate clean. Sear the steaks over direct high heat (450°F to 550°F), with the lid closed as much as possible, for about 6 minutes, turning once or twice and swapping their positions as needed for even cooking. Then move the steaks over indirect high heat and cook to your desired doneness, 4 to 6 minutes for medium rare. By rotating the steaks so the tenderloin section is facing away from the hot fire, you will protect that meat from overcooking. Remove the steaks from the grill and let rest for 3 to 5 minutes.

Bring the sauce to a simmer. Add the butter and whisk to incorporate it. If necessary, adjust the seasonings. Carve the steaks and serve warm with the sauce on the side.

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