Pan-Seared T-bone Steaks with Red Wine Reduction

A few months ago Brian and I got an eighth of a cow and we’re now down to the last of the last of the meat in the freezer. I asked Brian to grab something out of the freezer for me to make for dinner last weekend and he brought up a pack of t-bones. Having never made them before, never really cooked steak before (other than venison which Brian usually handles) I was a bit nervous. I had no reason to be! I couldn’t believe how simple these were to put together and they were really one of the best things I’ve ever tasted in my whole life. They were a great way to start off the new year.

Pan-Seared T-bone Steaks with Red Wine Reduction

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Ingredients:

4 T-bone steaks

2 teaspoons olive oil, plus more for searing meat in the pan

2 teaspoons minced shallots

¼ teaspoon minced garlic

¾ cup dry red wine

2 teaspoons chopped fresh rosemary, plus 4 sprigs for garnishing plates

1 ½ cups beef stock

1 ¼ teaspoons kosher salt, plus more for sprinkling

¾ teaspoon freshly cracked black pepper

Directions:

Pre-heat oven to 450°

Heat 2 tsp. olive oil in a medium saucepan and once heated, saute the shallots and garlic. Add the wine to the pan to deglaze and mix in the rosemary. Simmer the wine until it’s nearly evaporated, then add in the stock, salt and pepper. Simmer over low heat to keep warm while cooking the steaks.

Pour a Tablespoon or two of oil into a large oven-proof skillet. Blot the steaks dry on both sides, then salt liberally with kosher salt and pepper.

Once the oil has started to smoke add the meat and sear for about 4 minutes, flip and sear the other side for about 4 more minutes or until browned.  Place the skillet into the oven and roast until internal temperature reaches 120° for medium-rare, about 6-8 minutes.

Source: Adapted from Food Network