Porterhouse Steak with Merlot Balsamic Reduction

barbara lentz


Great tasting reduction sauce.


☆☆☆☆☆ 0 votes

1 Hr
10 Min
Stove Top


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  • 2
    porterhouse steaks or any steak of your choice
  • 1/2 c
    merlot wine
  • 1 Tbsp
    balsamic vinegar
  • 2 Tbsp
    worcestershire sauce
  • 1/2 tsp
    black pepper
  • 1 tsp
  • 1 Tbsp
    canola oil
  • 1/2 c
    shallots finely chopped

How to Make Porterhouse Steak with Merlot Balsamic Reduction


  1. 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.
  2. Add oil to frying pan and cook steak to desired doneness. Remove steak and cover with foil and let rest.
  3. Add shallots to pan and saute 3 minutes. Add the marinade and reduce by half. Serve with steak

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About Porterhouse Steak with Merlot Balsamic Reduction

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

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