Porterhouse – a truly royal steak that combines two types delicious meat. One piece of this steak can be fed a small company. It must be fried carefully so as not to spoil the whole impression of his taste. Coarse-grained meat only salt and black pepper. The ideal option is to fry the steak on coals until lightly cooked, which allows you to taste rich taste of juicy beef. And while the steak is grilling, cook to it amazing balsamic sauce. Its tart and spicy the multifaceted taste will be a great addition to beef. с друзьями: 
Time: 55 мин.Difficulty: Easy Portions: 6
Recipe:
Preheat the grill to high heat on one side and lightly grease oil grill. Sprinkle a 5 cm thick porterhouse steak and weigh 1.2 kg coarse sea salt and black pepper. Fry on the straight heat for 4 minutes, then turn the meat 90 degrees and fry for another 2 minutes. Repeat the same on the other side. Move the steak to the cooler part of the grill (the narrower end should lie further from the fire); cover and cook until the internal temperature of the meat will not reach 53 ° C-54 ° C for weak roast, 12-15 minutes. Let the steak rest for 5 minutes and chop. To prepare the sauce, mix in a saucepan 3/4 tbsp. balsamic vinegar, 2/3 tbsp. ketchup, 1/4 tbsp. honey, 2 chopped shallots, 2 tbsp. l Worcester sauce, 1 tbsp. l Dijon mustard, 1/4 tsp allspice, salt, black pepper and sugar taste and cook until thick, about 15 minutes. Strain then mix in a little butter. Recipes with similar ingredients: beef, balsamic vinegar, Worcestershire sauce, Dijon mustard, allspice
