Roasted Garlic Balsamic Porter House Steak

Directions

1. Preheat oven to 400 degrees.
2. Take a 6 inch sheet of aluminum foil and place the garlic cloves and shallots in the center. Drizzle over with olive oil and salt. Close up the aluminum foil to form a pouch and place in the oven for 1 hour.
3. In a bowl whisk together the balsamic vinegar, sake, and olive oil.
4. Add the rosemary, thyme, bay leaf, salt, and black pepper. Add the roasted garlic and shallots and stir well.
5. Place the porterhouse steaks in a sealable plastic bag. Pour in the marinade mixture into the bag. Shake well and place in the refrigerator for 4 to 5 hours.
6. If you are using a gas grill set the temperature to medium. If you are using a charcoal barbeque get the coals to the point that white ash is showing and the coals are glowing and are spread out in an even layer.
7. For medium rare grill each side for 4 to 6 minutes.
8. Remove and allow them to sit for 2 to 3 minutes before serving to increase the juiciness of the steaks.