This easy recipe for Grilled T-Bone Steaks With Balsamic Sauce makes preparing steak a breeze.
It’s time to bring out the big guns — or in this case, the big steaks. T-bone and porterhouse steaks make for a dramatic presentation and are a great way to feed a group of hungry meat-lovers. Both steaks are cut from the short loin of cattle and have a T-shaped bone. Two cuts of meat flank the bone: a strip steak cut and a tenderloin filet.
Porterhouse steaks have larger filet sections than T-bone steaks and are therefore pricier. Porterhouse steaks are also cut thicker, at least 1¼ inches or more. T-bones are slightly less expensive and usually top out at 1-inch thick, but they are no less indulgent. Whichever steak you choose, you are guaranteed a meaty feast, and there’s no better way to cook them than on a hot grill.
In this recipe, a simple balsamic and red wine reduction creates a light sauce. It’s puckery and winey, braced by the kick of balsamic vinegar and perfumed with woodsy rosemary. Add merely 1 tablespoon of butter to give it a little body; for a richer sauce, add 2 tablespoons. With that said, the sauce is an embellishment and is entirely optional, since a good piece of meat is stand-alone delicious.
What is not optional, however, is the salt. Yep, salt is the key to enhancing the flavor of the meat, so be generous with the seasoning and serve additional salt on the side.
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