Porterhouse Steak with Merlot Balsamic Reduction
2porterhouse steaks or any steak of your choice
1/2 cmerlot wine
1 Tbspbalsamic vinegar
2 Tbspworcestershire sauce
1/2 tspblack pepper
1 Tbspcanola oil
1/2 cshallots finely chopped
How to Make Porterhouse Steak with Merlot Balsamic Reduction
- Combine the merlot, vinegar, worcestershire pepper and salt. Place in a large plastic bag and add the steaks to the bag and let marinate for 1 hour at room temp.
- Add oil to frying pan and cook steak to desired doneness. Remove steak and cover with foil and let rest.
- Add shallots to pan and saute 3 minutes. Add the marinade and reduce by half. Serve with steak