Prep Time:  10 mins
Cook Time:  25-30 mins
Total Time:  40 mins
Servings:  4
Raw cut of porterhouse steak on butcher block

Make a great grilled porterhouse steak with balsamic sauce on the Primo XL ceramic Kamado grill.


  • 2 inch thick Porterhouse Steak (approx. 3 lbs)
  • ¾ cup Balsamic Vinegar
  • ⅔ cup Ketchup
  • ¼ cup Honey
  • 2 Shallots (sliced)
  • 2 Tbsp Worcestershire Sauce
  • 1 Tbsp Dijon Mustard
  • ¼ tsp Allspice
  • Kosher Salt
  • Black Pepper (course)
  • Sugar
  • 1 Stick Softened Butter

Items You'll Need


Instructions for Steak

  1. Preheat grill to high on one side and lightly oil the grates
  2. Season the steak with the Kosher salt and black pepper and grill over direct heat for 4 min, then rotate the steak at a 45 degree angle, and cook for 2 more min.
  3. Repeat for the second side.
  4. Move the steak to the cooler side of the grill (positioning the smaller end away from the heat), close grill head and cook until the meat reaches 125-130 degrees for medium rare. About 12-15 minutes.
  5. Let steak rest for 5 minutes before slicing.

    Instructions for Balsamic Sauce

  1. Simmer the Balsamic vinegar, ketchup, honey, shallots, Worcestershire, mustard, allspice, and salt & pepper and sugar to taste until thickened. (about 15 minutes)
  2. Remove from heat, strain, then whisk in the butter.
  3. Drizzle sauce over the thinly sliced steak and enjoy!