This dish features perfectly grilled Porterhouse steak topped with a rich and flavorful red wine reduction, made with a combination of red wine, beef broth, balsamic vinegar, brown sugar, and sautéed onions and garlic. The sauce is simmered until it thickens, creating a savory and decadent topping for the steak. This recipe is perfect for special occasions or a fancy dinner at home. It's easy to make but tastes like it came from a high-end restaurant.
Ingredients:
2 Braveheart Porterhouse steaks
2 tbsp olive oil
1/4 cup butter
1 onion, diced
2 cloves garlic, minced
1 cup red wine
1 cup beef broth
2 tbsp balsamic vinegar
2 tbsp brown sugar
Salt and pepper to taste
Instructions:
Preheat the oven to 400°F. Season the steaks generously with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the steaks to the skillet and cook for 2-3 minutes on each side until browned.
Transfer the steaks to a baking dish and place them in the oven. Cook for 10-15 minutes for medium-rare or longer for more well-done steaks.
Melt the butter over medium heat in the same skillet used to cook the steaks Add the diced onion, garlic, and sauté for 2-3 minutes until the onion is translucent.
Pour in the red wine, beef broth, balsamic vinegar, and brown sugar. Stir to combine and bring the mixture to a boil.
Reduce the heat and let the sauce simmer for 10-15 minutes until it has reduced and thickened.
Once the steaks are cooked to your liking, remove them from the oven and let them rest for 5-10 minutes.
Pour the red wine reduction over the steaks and serve immediately.
Looking for more recipes? Try Braveheart Filet with Browned Butter Pasta.