Up the flavor of those big, bold, grilled steaks this fall with a simple balsamic sauce

In this recipe, a simple balsamic and red wine reduction creates a light sauce that’s perfect for your Porterhouse or T-bone steak. (Lynda Balslev/Tastefood)

It’s time to bring out 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.