T Bone Steaks With Red Wine Sauce Recipes

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PAN-SEARED STEAK WITH RED WINE SAUCE

You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, steaks and chops, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11



Pan-Seared Steak With Red Wine Sauce image

Steps:

  • Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
  • Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
  • Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
  • Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams

Kosher salt, as needed
Freshly ground black pepper, as needed
1 1/2 pounds boneless steak, or 1 3/4 pounds bone-in steak (1 1/2 inches thick)
2 shallots
2 1/2 tablespoons unsalted butter
1/2 teaspoon neutral oil, such as grapeseed
2 tablespoons good brandy, preferably Cognac
1/3 cup dry red wine
1/3 cup beef or chicken stock, preferably homemade
1 tablespoon chopped chives
Watercress, for serving

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



T-Bone Steaks With Red Wine Sauce image

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

2 T-bone steaks, 1 1/2 inches thick
onion powder to taste
coarse kosher salt to taste
coarse ground black pepper to taste
12 sprigs fresh thyme
1 tablespoon avocado oil, or more as needed
¼ cup butter
4 cloves garlic
¾ cup red wine
½ cup Worcestershire sauce
½ cup beef broth

SUNNY'S T-BONE STEAK WITH ANY HERB SAUCE

Provided by Sunny Anderson

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10



Sunny's T-Bone Steak with Any Herb Sauce image

Steps:

  • For the sauce: In a food processor, add the red wine vinegar, garlic, mint, kale, red onion and a pinch of salt and pepper. Pulse to chop gently, then add the olive oil in a slow stream while still pulsing to get a chunky sauce consistency. Rest at room temperature for about 30 minutes before using.
  • For the steaks: Heat a grill or grill pan to medium-high heat.
  • Season the steaks on all sides with salt and pepper, then drizzle with olive oil. Grill the steaks over indirect or direct heat, flipping once, until desired doneness. Remove to a plate and rest under aluminum foil for a real 10 minutes before serving. Serve with the sauce.

2 to 4 tablespoons red wine vinegar
3 cloves garlic
1 bunch fresh mint (1 handful)
1 bunch kale (3 handfuls)
1/2 small red onion
Kosher salt and freshly ground black pepper
1/3 to 1/2 cup olive oil
Four 1-inch-thick T-bone steaks
Kosher salt and freshly ground black pepper
Olive oil, for drizzling

STEAK WITH RED WINE-SHALLOT SAUCE

Provided by Food Network Kitchen

Categories     main-dish

Time 43m

Yield 2 servings

Number Of Ingredients 5



Steak with Red Wine-Shallot Sauce image

Steps:

  • Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
  • Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
  • Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.

1 1-pound New York strip steak (about 1-inch thick)
Kosher salt and freshly ground pepper
1 large shallot, minced
3/4 cup boxed red wine
2 to 3 tablespoons cold unsalted butter, cubed

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



Tuscan Porterhouse Steak with Red Wine-Peppercorn Jus image

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.

1 (1 1/2-pound) porterhouse steak (1- to 1 1/4-inches thick)
2 teaspoons black peppercorns, coarsely crushed (see Cooks' Notes)
2 teaspoons kosher salt
1 tablespoon vegetable oil
3 tablespoons unsalted butter, cut into tablespoon pieces, divided
3 garlic cloves, crushed
2 (4-inch) sprigs fresh rosemary
5 sprigs fresh thyme
1/2 cup medium-bodied dry red wine (such as Chianti, Rioja, or merlot)
1 cup low-sodium chicken broth
Special Equipment
ovenproof 12-inch heavy skillet

GRILLED T-BONE STEAKS

Grilling brings out the robust flavor of this steak marinade shared by Beth Wenger of Dayton, Virginia. "Enjoy it while camping or at home," she suggests.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11



Grilled T-Bone Steaks image

Steps:

  • In a shallow dish, combine the first 10 ingredients. Add steaks and turn to coat. Cover and refrigerate overnight. , Drain and discard marinade. Grill steaks, covered, over medium heat for 8-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts :

1/2 cup water
1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 tablespoons canola oil
1 tablespoon Montreal steak seasoning
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
4 beef T-bone steaks (1-inch thick and 3/4 pound each)

TRIPLE-PEPPER T-BONE STEAKS

Categories     Beef     Quick & Easy     Backyard BBQ     Summer     Grill     Grill/Barbecue     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 6



Triple-Pepper T-Bone Steaks image

Steps:

  • Prepare barbecue (medium-high heat). Blend first 5 ingredients in small bowl. Sprinkle steaks on both sides with salt. Spread 1/4 of pepper sauce over 1 side of each steak. Place steaks, sauce side down, on grill. Spread top of steaks with remaining sauce. Grill steaks until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plates.

2 1/2 tablespoons bottled steak sauce
1 1/2 tablespoons chopped fresh thyme
1 teaspoon drained green peppercorns in brine, chopped
1/2 teaspoon cracked black pepper
1/8 teaspoon cayenne pepper
2 T-bone steaks (each about 12 ounces)

ADEL'S RED WINE STEAK MARINADE

Granddaddy's favorite steak marinade. Can be used with all cuts of beef. I usually reserve 1/2 cup of the marinade, then simmer it down to a syrup, and use it as a sauce for the steaks.

Provided by Adel Blake

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 4

Number Of Ingredients 12



Adel's Red Wine Steak Marinade image

Steps:

  • To make the marinade, whisk together the red wine, soy sauce, lemon juice, Worcestershire sauce, mustard, honey, garlic, cumin, coriander, onion powder, pepper, and canola oil in a bowl until smooth.
  • To use the marinade, pour over 4 steaks in a resealable plastic bag. Squeeze out the air, and massage the bag to coat the meat with the marinade. Refrigerate at least 8 hours before cooking to desired degree of doneness.

Nutrition Facts : Calories 361.5 calories, Carbohydrate 16.5 g, Fat 28.1 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.1 g, Sodium 1477.1 mg, Sugar 10.5 g

1 cup dry red wine
⅓ cup soy sauce
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon minced garlic
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon onion powder
½ teaspoon ground black pepper
½ cup canola oil

PAN SEARED STEAKS WITH RED WINE PAN SAUCE

Make and share this Pan Seared Steaks With Red Wine Pan Sauce recipe from Food.com.

Provided by gailanng

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13



Pan Seared Steaks With Red Wine Pan Sauce image

Steps:

  • Season steaks generously on all surfaces with salt and pepper.
  • Add vegetable oil to 12-inch, heavy-bottomed cast iron or stainless steel skillet. Heat over high heat until oil just begins to smoke. Add steaks to pan and cook without moving until deep golden-brown crust develops on first side, three to four minutes. Flip steaks over.
  • Add butter, thyme sprigs, and shallots to pan. Turn heat down to medium-high. Continue to cook, occasionally basting steaks by tilting pan towards you and spooning hot fat over surface of steaks. If steaks start to become too dark, turn lower heat and rotate to all four sides. Continue to cook until instant-read thermometer inserted in to center of steak registers 115-125°F for rare to medium-rare.
  • Remove steaks from pan to a platter, pour juices, shallots and thyme from pan over steaks, tent loosely with aluminum foil and allow to rest for about ten minutes. Meanwhile, make pan sauce.
  • For the sauce: While steak is resting, Add shallot to pan and cook using pan's residual heat, stirring frequently, until softened, about 30 seconds. Add broth, wine, mustard and stir to combine. Simmer over high-heat until reduced to about 1/3 of a cup, 4 to 5 minutes. Remove pan from heat; whisk in parsley, butter, and lemon juice. Adjust seasoning.

Nutrition Facts : Calories 981.7, Fat 68.9, SaturatedFat 28.1, Cholesterol 258.3, Sodium 226.1, Carbohydrate 3.5, Fiber 0.2, Sugar 0.4, Protein 72

4 (8 ounce) steaks, 1 1/2 - 1 3/4 inches thick AT ROOM TEMPERATURE
salt & freshly ground black pepper
2 tablespoons vegetable oil
1 tablespoon butter
4 sprigs thyme
1 shallot, sliced thin
1 shallot, finely minced
1 cup low-sodium beef or 1 cup low sodium chicken broth
1 cup dry red wine
1 tablespoon Dijon mustard
1 tablespoon minced parsley
2 tablespoons unsalted butter
salt and pepper

GRILLED T-BONE STEAKS

This is an excellent marinade for any steak. The flavor is just wonderful. Our T-bones came out perfect. Very tender with a wonderful flavor. The original recipe is from TOH with some changes to suit our taste. Prep time does not include the time it takes to marinate the steaks.

Provided by Nimz_

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12



Grilled T-Bone Steaks image

Steps:

  • In a large resealable plastic bag, combine the first 11 ingredients.
  • Add steaks.
  • Seal the bag and turn to coat.
  • Refrigerate overnight, turning as often as you can. (I actually marinated my for a day and a 1/2.).
  • Drain and discard marinade.
  • Grill steaks, over high heat for about 5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees, medium, 160 degrees, well-done 170 degrees).

1/2 cup water
1/2 cup light soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon McCormick's Montreal Brand steak seasoning
1/2 teaspoon garlic powder
1/2 teaspoon chipotle hot sauce
1/4 teaspoon pepper
2 -3 garlic cloves, smashed
2 beef t-bone steaks (1 in thick)

STEAKS IN RED WINE SAUCE

A quick and special way to enjoy the ultimate steak - Brian Glover's red wine sauce adds a rich touch

Provided by Good Food team

Categories     Dinner, Supper

Time 25m

Yield Easily halved

Number Of Ingredients 7



Steaks in red wine sauce image

Steps:

  • Season the steaks with black pepper. Heat a large non-stick frying pan until really hot, and cook the steaks for 2-3 minutes, without moving them. Sprinkle with salt, turn over and cook for 2-3 minutes more; keep warm.
  • Turn down the heat and fry the chopped shallots in the butter until softened, about 2 minutes. Pour in the red wine, add the thyme and reduce by two-thirds. Stir in the redcurrant jelly, mustard and salt and pepper. Return the steaks to the pan, heat through in the sauce and serve.

4 x 175-200g/6-8oz sirloin steaks
2 chopped shallots
25g butter
300ml red wine
2-3 sprigs fresh thyme
2 tbsp redcurrant jelly
2 tsp grainy mustard

STEAK IN RED WINE SAUCE

A versatile sauce great on lots of meat dishes, and perfect for steak - a comforting main for a dinner party.

Provided by Gary Rhodes

Categories     Dinner, Lunch, Main course, Supper

Time 1h50m

Yield Makes 850ml-1.2 litres/1½-2 pints

Number Of Ingredients 11



Steak in red wine sauce image

Steps:

  • Melt the butter in a medium saucepan. Add the garlic, vegetables and herbs, and cook on a medium heat until they soften and begin to colour. Heat a drop of olive oil in a frying pan. Season the beef trimmings and fry until coloured and sealed all over. Add the meat to the vegetables.
  • Pour 1-2 glasses of wine into the frying pan in which you have cooked the meat. Bring this to the boil, scraping and lifting all the meat residue from the bottom of the pan. Pour the liquid into the pan that contains the meat and vegetables. Let the pan's contents bubble until the wine has reduced by three-quarters.
  • Now add and reduce the rest of the wine, 1-2 glasses at a time. If you tip it all in at once, you wash the vegetables and meat of their roasted edge, so their flavour in the finished sauce is bland. Reduce by three-quarters, glass by glass until all the wine is used.
  • Now add the beef jus, bring to a simmer and cook gently for 45 mins to 1 hr. Regularly skim away any impurities by weaving a small ladle in and out of the top of the sauce. Taste regularly and when you are happy with the flavour, strain the sauce through a fine sieve, squeezing out all the juices from the meat and vegetables.
  • Ideally, also pass the sauce through a sieve lined with a piece of muslin, which will help remove fine impurities. Check for seasoning. You can make ahead up to this point, cool and refrigerate or freeze.
  • Heat a grill or pan to hot, smear the steaks with oil and cook them, turning once, 4-5 mins for rare, 7-8 mins for medium, 8-10 mins for well done. Serve the steaks on a bed of wilted spinach with sticky shallots and pour the red wine sauce around. Mashed potatoes make a good accompaniment to this.

Nutrition Facts : Calories 328 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Protein 44 grams protein, Sodium 2.94 milligram of sodium

6 fillet steaks
knob of butter
1 garlic clove , chopped
4 shallots , chopped
2 celery sticks, chopped
1 bay leaf
sprig thyme
olive oil , for frying
200g lean beef trimmings, chopped
75cl bottle red wine (Fitou gives a very rich, red colour)
1.2l fresh beef jus (or try using cans of beef consommé)

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From foodlion.com


STEAK AND EGGS BENEDICT WITH RED ... - FOOD & WINE MAGAZINE
Step 2. Set a medium metal bowl over a pot of simmering water. Put the egg yolks in the bowl and whisk over low heat until thick, about 2 minutes. Very gradually, whisk in the melted butter and ...
From foodandwine.com


BARBECUED T-BONE STEAK WITH HOME-MADE BARBECUE SAUCE ...
Cook on a low heat for another 15 to 30 minutes until the flavours combine and sauce becomes glossy. 4. For the steak Remove the steaks from the fridge two hours before cooking and season liberally with salt. 5. Preheat the barbecue to hot. Rub steaks with a little extra virgin olive oil. 6.
From goodfood.com.au


GRILLED T-BONE STEAK WITH BARBECUE SAUCE | CANADIAN LIVING
Method. Brush steaks with oil; sprinkle with salt and pepper. Place on greased grill over high heat; close lid and cook for 5 minutes per side for medium-rare or until desired doneness. Brush steaks lightly with Zesty Barbecue Sauce just before removing from grill or serve alongside (if using). In saucepan, combine stock, chili sauce, molasses ...
From canadianliving.com


STEAK WITH RED WINE AND HERB SAUCE - CREATIVE CULINARY
Add shallots to pan and cook until fragrant and starting to brown, 1 to 2 minutes. Add wine and stir, scraping up brown bits from bottom of pan. Bring to a brisk simmer and cook for 3 to 4 minutes to reduce wine to a glaze consistency. Stir in parsley and chives. Take the pan from the heat and whisk in butter, just until it melts into the sauce.
From creative-culinary.com


NEW YORK STRIP STEAK WITH RED WINE SAUCE – JUSTALITTLEBITE
Cook for 4 minutes each side, with the fat side down in the pan for several minutes to render the fat on the steak’s side. Remove the steak from the pan and turn the heat down to medium. Cook the shallots in the drippings until they are …
From justalittlebite.com


NEIL PERRY'S BARBECUED AGED BEEF T-BONE WITH RED-WINE ...
Method 1. For the red-wine butter, put red wine and eschalot in a saucepan, bring to the boil, then simmer to reduce it until you have about 80ml, stirring constantly until it is a syrupy sauce. Take care to not burn the reduction towards the end. Remove the pan from the heat and allow the mixture to cool. 2.
From goodfood.com.au


GRILLED T-BONE STEAKS WITH CHIMICHURRI SAUCE - AOL.COM
Steaks. 2 (14- to 16-ounces each) T-bone steaks. To grill the steaks: Prepare a barbecue for medium-high heat. Sprinkle the steaks with salt and pepper. Set the steaks, fat-side down, on the grill ...
From aol.com


BISTRO STEAK WITH RED WINE SAUCE RECIPE | MYRECIPES
Let stand 5 minutes. Advertisement. Step 2. Reduce heat to medium-high. Add shallots and thyme to pan; sauté 1 minute or until lightly browned. Add wine; cook 2 1/2 minutes or until liquid almost evaporates. Add stock; cook 3 minutes or until liquid is reduced by half and mixture is slightly thickened.
From myrecipes.com


RIBEYE STEAKS WITH RED WINE SAUCE - JESSICA GAVIN
Allow wine mixture to reduce until thickened, about ¼ a cup, 3 to 5 minutes. Add in beef stock, and rapidly simmer over high heat until the sauce is reduced and thickened to about ½ cup, about 4 to 5 minutes. Remove rosemary and thyme, discard. Turn off heat and whisk in 1 tablespoon of butter.
From jessicagavin.com


PAN-SEARED STEAKS WITH RED WINE SAUCE | CANADIAN LIVING
Ingredients 4 rib grilling steaks (6 to 8 oz/175 to 250 g each) 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon extra-virgin olive oil 1 cup red wine 1/2 cup beef stock 1 tablespoon brandy (optional) 1/2 teaspoon dried thyme 1/4 teaspoon cracked black peppercorn 2 teaspoons butter softened 2 teaspoons all-purpose flour
From canadianliving.com


10 BEST T BONE STEAK MARINADE RECIPES | YUMMLY
Roasted Pepper Pesto Rubbed Grilled T-Bones Omaha Steaks. steaks, pine nuts, cayenne pepper, basil, Parmesan cheese, garlic cloves and 9 more. Greek-Seasoned T-Boned Steaks with Cucumber and Tomato Salad Beef. It's What's For Dinner. cucumber, salt, Greek seasoning, lemon, pepper, crumbled feta cheese and 2 more.
From yummly.com


BEST RED WINE WITH STEAK - LOVESTEAKCLUB.COM
T-Bone. T- Bones pair well with a dry red wine with berry flavors and a hint of spices such as clove or pepper notes. Try a Merlot, Cabernet Sauvignon or a Rioja wine. Now you have the perfect steak cooked just the way to like it, paired with the right wine. Enjoy a taste of heaven! Bon Appetit!
From lovesteakclub.com


STEAK TIPS WITH RED WINE SAUCE RED MEAT BEEF DINNER
Directions. Place the trimmed meat in a dish and coat with the wine, Worcestershire sauce, mustard seeds and add in the smashed garlic. Mix everything well and then set in the refrigerator at least overnight or up to 48 hours. When you’re ready to cook it, fire up the grill to medium heat and cook to your preference.
From divinelifestyle.com


10 BEST T BONE STEAK MARINADE RECIPES | YUMMLY
Sheet Pan Herb Garlic Butter Surf and Turf The Food Cafe. asparagus spears, fresh rosemary, Old Bay Seasoning, garlic butter and 6 more. Grilled T-Bone Steaks with Bbq Rub Beef. It's What's For Dinner. cider vinegar, chili powder, brown sugar, worcestershire sauce and 5 more.
From yummly.com


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