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Porterhouse with Red Wine Reduction

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.


  • 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


  1. Preheat the oven to 400°F. Season the steaks generously with salt and pepper on both sides.

  2. 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.

  3. 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.

  4. 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.

  5. Pour in the red wine, beef broth, balsamic vinegar, and brown sugar. Stir to combine and bring the mixture to a boil.

  6. Reduce the heat and let the sauce simmer for 10-15 minutes until it has reduced and thickened.

  7. Once the steaks are cooked to your liking, remove them from the oven and let them rest for 5-10 minutes.

  8. Pour the red wine reduction over the steaks and serve immediately.

Looking for more recipes? Try Braveheart Filet with Browned Butter Pasta.

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