Indulge in these perfectly cooked T-bone steaks infused with thyme and finished with a luscious red wine reduction. Ideal for a special dinner, these steaks promise a delightful culinary experience.
Ingredients
2 pieces T-bone steaks
1 teaspoon onion powder
to taste none salt
to taste none black pepper
6 sprigs fresh thyme
2 tablespoons avocado oil
2 tablespoons butter
2 pieces garlic cloves
1 cup red wine
2 tablespoons Worcestershire sauce
1/2 cup broth
Method
Season both sides of the T-bone steaks generously with onion powder, salt, and freshly ground black pepper. Add three sprigs of fresh thyme on top of each steak, then place them in vacuum-seal bags and seal tightly.
Set your sous vide water bath to 129°F (54°C) and immerse the sealed bags, cooking the steaks for 1.5 hours.
After cooking, carefully take the steaks out of the bags and pat them dry with paper towels, reserving the thyme for later use.
In a preheated cast iron skillet, add avocado oil and heat until shimmering. Sear the steaks for about 45 seconds on each side. While searing the second side, introduce 2 tablespoons of butter and a few smashed garlic cloves into the skillet. Tilt the skillet to baste the steaks with the melted butter, enhancing their flavor. Don't forget to sear the edges using tongs for another 45 seconds each.
Remove the skillet from the heat and pour in red wine, Worcestershire sauce, the reserved thyme sprigs, and some broth. Let the mixture simmer for 4 to 5 minutes until it thickens by half. Strain the sauce through a fine-mesh sieve into a bowl, then drizzle the rich red wine reduction over the steaks just before serving.
