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T-Bone Steak with Red Wine Reduction

Pairs Well With

Ingredients

  • 4 T-bone steaks
  • Salt and pepper to taste
  • 1 cup red wine (Zinfandel)
  • 1 cup beef broth
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour

Side Dish:

  • Roasted fingerling potatoes
  • Sautéed green beans with garlic

Preparation

  • Season the T-bone steaks with salt and pepper on both sides.
  • Preheat the oven to 400°F (200°C).
  • Heat a large oven-safe skillet over medium-high heat and add a drizzle of olive oil.
  • Sear the steaks for about 3-4 minutes per side, then transfer the skillet to the preheated oven.
  • Roast the steaks for an additional 6-8 minutes for medium-rare, or adjust the cooking time to your preference.
  • Remove the skillet from the oven and transfer the steaks to a plate. Cover them loosely with foil to keep warm.
  • Place the skillet back on the stovetop over medium heat. Add the red wine and beef broth to deglaze the pan, scraping up any browned bits.
  • In a small bowl, mix the butter and flour together to form a paste (beurre manié). Add the paste to the skillet and whisk until the sauce thickens.
  • Simmer the sauce for a few minutes until it reduces slightly.
  • Serve the T-bone steaks with the red wine reduction sauce, along with roasted fingerling potatoes and sautéed green beans with garlic on the side.