If you're able to prepare your food budget without having to watch every penny, then go for broke and treat your taste buds to a porterhouse steak. Partially cut from the tenderloin, which is one of the most tender cuts of beef, as well as the top loin muscle, the porterhouse is one of the most expensive steaks. And while it’s an indulgence, it’s also an excellent source of protein, iron and zinc. Because of its tender properties, it’s not necessary to marinate a porterhouse before grilling, but if you want to add a distinct flavor to each bite, go ahead and prepare a marinade.

Combine wine, ketchup, molasses, mustard, Worcestershire, vinegar, chili powder, salt, celery seeds, curry powder, cumin and water in a small saucepan. Turn the stove to medium heat.

Stir the mixture thoroughly with a spoon and bring it to a rapid simmer.

Cook the marinde uncovered for about 30 minutes or until it reduces to about 2/3 cup. Stir the marinade occasionally to ensure it doesn't stick to the bottom of the pot or burn.

Allow the sauce to cool to room temperature.

Pour the mixture into a resealable bag, add the porterhouse steak, remove extra air and seal.

Marinate for at least four hours, turning the bag occasionally to ensure that both sides of the steak rest in the marinade.

Pour oil and vinegar into a small bowl and whisk vigorously until blended.

Add soy sauce, salt and pepper to the marinade and whisk again until the mixture is blended.

Stir garlic and onions into the mixture.

Pour the marinade into a resealable bag, add the porterhouse steak, remove extra air and seal.

Marinate for at least four hours, turning the bag occasionally to ensure that both sides of the steak rest in the marinade.

Prepare the grill and wait until the coals glow red and begin to turn to ash. If you’re using a gas grill, preheat one side to high. Brush oil on the grate.

Cover a pan with two layers of aluminum foil. After you transfer the steak to the grill, remove the first layer and discard. You'll have a clean pan for the finished steak that doesn't require washing as you'll simply discard the second layer.

Remove steak from the marinade and transfer it to the foil-covered pan.

Place the steak directly over the fire and cook for six minutes. With tongs, turn the steak to the other side and grill six additional minutes. Don't use a fork to turn the steak or the juices will run out.

Transfer the steak to the opposite side of the grill and cook about 15 additional minutes over indirect heat until you reach the desired doneness. The U.S. Department of Agriculture recommends that beef should be cooked to an internal temperature of 145 degrees Fahrenheit.