Porterhouse With Balsamic Steak Sauce

• 34 cup balsamic vinegar
• 23 cup ketchup
• 14 cup honey
• 2 sliced shallots
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 14 teaspoon allspice
• coarse sea salt, to taste
• pepper, to taste
• sugar, to taste
• butter, to taste
• 3 lbs porterhouse steaks, 2-inches thick

1. Preheat a grill to high on one side and lightly oil the grate.
2. Season a 2-inch thick porterhouse steak (3 pounds) with coarse sea salt and pepper.
3. Grill over direct heat for 4 minutes, then rotate the meat 90 degrees and cook 2 more minutes.
4. Repeat on the other side.
5. 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 128F to 130F for medium-rare, 12 to 15 minutes; or to desired temperature.
6. 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 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.
7. Strain, then whisk in some butter.

balsamic vinegar, ketchup, honey, shallots, worcestershire sauce, mustard, allspice, salt, pepper, sugar, butter, porterhouse steaks

Taken from www.food.com/recipe/porterhouse-with-balsamic-steak-sauce-499263 (may not work)