RoSeMaRy-CrUsTeD PoRtErHoUsE sTeAkS wItH rEd WiNe ReDuCtIoN

Sauce:
2 cups low-sodium beef stock
1 cup dry red wine (cabernet)
1/2 ketchup
1/4 tsp dried thyme
1/4 tsp freshly ground black pepper

4 porterhouse steaks, 1 to 1 1/4 pounds each and about 1 1/4 inches thick, trimmed of excess fat
Extra Virgin Olive Oil
1 TBSP finely chopped fresh rosemary
2 tsp kosher salt
1 tsp freshly ground black pepper
1 TBSP butter, cut into 2-equal pieces

1. In a medium saucepan whisk the beef stock, wine, ketchup, thyme, and pepper. Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer and cook until about 1 cup remains, 20 to 30 minutes, stirring occasionally. Remove the saucepan from the heat.

2. Lightly coat the steaks on both sides with oil. Season evenly with the rosemary, slat, and pepper. Let sit at room temperature for 20 to 30 minutes before grilling.

3. Brush the cooking grate clean. Sear the steaks over direct high heat, with the lid closed as much as possible, for about 6 minutes, turning once and swapping their positions as needed for even cooking. Then move the steaks over indirect high heat and cook to your desired doneness, 4 to 6 minutes for medium rare. By rotating the doneness, 4 to 6 minutes medium rare. By rotating the steaks so the tenderloin section is facing away from the hot fire, you will protect the meat from overcooking. Remove the steaks from the grill and let rest for 3 to 5 minutes.

4. Bring the sauce to a simmer. Add the butter and whisk to incorporate it. If necessary, adjust the seasoning. Carve the steaks and serve warm with the sauce.