Best 2 T Bone Steaks With Red Wine Sauce Recipes
**T-Bone Steaks with Red Wine Sauce: A Culinary Symphony of Flavors**
Indulge in the exquisite flavors of T-Bone Steaks prepared to perfection and elevated with a rich and velvety red wine sauce. This delectable dish is not only a feast for the taste buds but also a visual masterpiece, showcasing the finest cuts of meat adorned with a luscious crimson sauce. Accompanying this main course are tantalizing recipes for Pan-Seared Brussels Sprouts with Bacon and Creamy Mashed Potatoes, creating a harmonious ensemble of flavors and textures that will leave you craving for more. Each recipe is carefully crafted to complement the T-Bone steaks, ensuring a well-rounded and satisfying culinary experience.
T-BONE STEAKS WITH RED WINE SAUCE
A delicious T-bone steak cooked to perfection via sous vide, seared in a blazing hot cast iron pan, then drizzled with a reduced red wine sauce. Must try when cooking for two!
Provided by Cwhitney
Categories Meat and Poultry Recipes Beef Steaks
Time 1h55m
Yield 2
Number Of Ingredients 11
Steps:
- Season steaks on both sides generously with onion powder, salt, and pepper. Add 3 sprigs of fresh thyme on each side of the steaks and place inside vacuum-seal bags and seal.
- Place vacuum-sealed bags into a sous vide water bath with the temperature set to 129 degrees F (54 degrees C). Leave in water bath for 1 1/2 hours.
- Take steaks out, pat dry with paper towels, and remove, reserving sprigs of thyme.
- Heat a cast iron pan over high heat. Drizzle in avocado oil. Sear steaks for about 45 seconds per side. Drop 2 tablespoons butter and garlic into the pan while searing the second side, tilt the pan, and spoon butter on top of steak. Add remaining butter and sear the edges of the steak using tongs, about 45 seconds each.
- Remove steaks from the pan and add red wine, Worcestershire sauce, reserved sprigs of thyme, and broth. Let simmer until liquid has reduced by half, 4 to 5 minutes. Strain liquid through a fine-mesh sieve into a bowl. Top steaks with red wine sauce and serve.
Nutrition Facts : Calories 861.1 calories, Carbohydrate 59.8 g, Cholesterol 129.1 mg, Fat 51.1 g, Fiber 24.1 g, Protein 38.4 g, SaturatedFat 23.2 g, Sodium 1323.4 mg, Sugar 7.6 g
TUSCAN PORTERHOUSE STEAK WITH RED WINE-PEPPERCORN JUS
A porterhouse is the perfect steak for two to share because it contains good-sized portions of two of the most prized muscles in a steer, each located on either side of the center bone. The top loin, the larger of the two, is the same piece of gorgeous meat as that steakhouse staple, the New York strip. The tenderloin, attached to the other side of the bone, may be smaller, but it's a much larger portion (technically, it has to be 1 1/4-inches in diameter) than you get in a T-bone steak. If you can find dry aged, try it. It's a bit more expensive but yields more tender and flavorful meat. We pan-roast the steak with the Tuscan stalwarts of garlic, rosemary, and thyme, then serve it with a velvety red wine reduction.
Provided by Kay Chun
Categories Wine Beef Valentine's Day Meat Steak Red Wine Winter Gourmet
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Let steak sit at room temperature 15 minutes. Meanwhile, preheat oven to 450°F.
- Pat steak dry and season both sides with peppercorns and kosher salt. Heat oil and 1 tablespoon of butter in skillet over medium heat until butter melts. Add rosemary, thyme, and garlic and cook over medium heat, stirring occasionally, until herbs and garlic are fragrant, about 1 minute.
- Add steak and cook until nicely browned, about 3 minutes per side. Transfer skillet to oven and cook until an instant-read thermometer registers 110°F for medium-rare, about 5 minutes (or 120°F for medium, about 10 minutes).
- Transfer steak with tongs to a small platter, reserving skillet, and let rest 10 minutes.
- While steak rests, pour off oil from skillet, leaving garlic and herbs in skillet. Add wine and boil over medium-high heat, scraping up browned bits, until reduced by half, about 2 minutes. Add chicken broth and any meat juices from platter and boil until reduced by half, 5 to 6 minutes. Whisk in remaining 2 tablespoons butter until incorporated, then season with salt and keep warm.
- To carve: Transfer the steak to a cutting board and cut meat off both sides of the bone (you should have two solid pieces of steak). Thinly slice each piece, then rearrange the slices around the bone on a platter. Drizzle with the jus.
Tips:
- Choose high-quality T-bone steaks that are at least 1 inch thick for the best results.
- Allow the steaks to come to room temperature for about 30 minutes before cooking to ensure even cooking.
- Season the steaks generously with salt and pepper before cooking to enhance their flavor.
- Sear the steaks in a hot skillet or grill for a few minutes per side to create a nice crust and seal in the juices.
- Reduce the heat and continue cooking the steaks for several minutes per side, or until they reach your desired doneness.
- Let the steaks rest for a few minutes before serving to allow the juices to redistribute.
- Serve the steaks with the red wine sauce and your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
T-bone steaks with red wine sauce is a classic dish that is perfect for a special occasion or a romantic dinner. The tender and flavorful steaks are complemented perfectly by the rich and savory sauce. This dish is sure to impress your guests and leave them wanting more. Whether you are a seasoned cook or a beginner, this recipe is easy to follow and will help you create a delicious and memorable meal.
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