Reverse Seared Porterhouse Steak with Zinfandel Sauce | Red Meat Recipes | Weber Grills

Ingredients

• 1 teaspoon extra-virgin olive oil
• 1 small shallot, finely chopped, about 1/4 cup
• 1½ cup cups Zinfandel or full-bodied red wine
• ½ cup cup beef stock
• 1 (2-inch) sprig fresh rosemary
• 1 tablespoon balsamic vinegar
• ½ teaspoon sugar
• 3 tablespoons cold unsalted butter
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 well-marbled, top-quality porterhouse steaks, each 1 to 1 1/2 pounds and 1 1/4 to 1 1/2 inches thick
• 1 tablespoon extra-virgin olive oil
• 1½ teaspoon kosher salt
• 1 teaspoon freshly ground black pepper