Entrée: United States – T-Bone Steak with Red Wine Reduction

Serving Size: 1

Approximate Time

Prep 30 min

Cook 15 min

Additional 5 min

Total 50 min

Ingredients

1 T-bone steak, about 1 1 / 2 inches thick, about 20 oz (567 g)
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) olive oil
1 cup (240 ml) red wine (preferably a full-bodied variety)
2 tbsp (28 g) unsalted butter
2 cloves garlic, minced
1 tsp fresh thyme leaves

Instructions

1. **Prepare the Steak:** Season the T-bone steak liberally with salt and freshly ground black pepper. Let it rest at room temperature for about 30 minutes to ensure even cooking.

2. **Sear the Steak:** Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the steak to the skillet and sear for 4-5 minutes on each side, or until the steak reaches your desired level of doneness (130°F for medium-rare). Remove the steak from the skillet and let it rest on a plate, loosely covered with foil.

3. **Make the Red Wine Reduction:** Lower the heat to medium and add the minced garlic to the skillet. Sauté for about 30 seconds until fragrant. Add the red wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, which should take about 5 minutes.

4. **Finish the Sauce:** Stir in the butter and thyme leaves into the reduced wine, allowing the butter to melt and emulsify with the sauce. Taste and adjust seasoning if necessary.

5. **Serve:** Slice the steak against the grain and serve drizzled with the red wine reduction. Enjoy this flavorful and sophisticated dish with your favorite side.