Pan Seared T Bone For Two With Rosemary Mustard Sauce Recipes

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PAN-FRIED T-BONE STEAK



Pan-Fried T-Bone Steak image

Provided by Food Network Kitchen

Categories     main-dish

Time 22m

Yield 2 to 4 servings

Number Of Ingredients 5

2 pound T-bone steak (about 1 1/2 inches thick)
Coarsely ground black pepper
Kosher salt
1 to 2 tablespoons oil, like peanut, corn, or soy
Serving Suggestions: Compound Butter

Steps:

  • About 1/2 hour before cooking the steak, bring it to room temperature.
  • Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper. Raise the heat to high, add the steak and cook, turning once, until well browned, about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare. Hold the steak with tongs and sear the edges. (An instant-read thermometer inserted perpendicularly into the steak registers 125 degrees F for medium rare.)
  • Transfer the steak to cutting board and cover loosely with foil. Let rest for 5 minutes.
  • Cut the tenderloin and strip from the bone, and slice against the grain. Transfer to a serving platter and serve au natural, with mustard, compound butter, or horseradish sauce.

PAN SEARED T-BONE STEAK



Pan Seared T-Bone Steak image

Stay in and bring the steakhouse to you. It's easier than you think to make a juicy, perfectly-seared T-bone at home. A hot pan and a few ingredients are all you need for this impressive dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 3

1 1/2 pounds bone-in T-bone or porterhouse steak, 1 1/2 to 2 inches thick (see Cook's Note)
Kosher salt and freshly ground black pepper
1 tablespoon canola oil

Steps:

  • Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator.
  • Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.

PAN-SEARED T-BONE FOR TWO WITH ROSEMARY MUSTARD SAUCE



Pan-Seared T-Bone for Two with Rosemary Mustard Sauce image

Delicious and romantic dinner for 2.

Provided by MICHELLE0011

Categories     Beef Steaks

Time 30m

Yield 2

Number Of Ingredients 8

1 (14 ounce) t-bone steak
salt and freshly ground black pepper to taste
1 tablespoon olive oil
¼ cup red wine
2 teaspoons all-purpose flour
¾ cup reduced-sodium beef broth
1 teaspoon chopped fresh rosemary
1 tablespoon coarse-grained Dijon mustard

Steps:

  • Season the steak with salt and pepper to taste. Heat the olive oil in a skillet over medium-high heat. Cook the steak until nicely browned on the outside, and nearly cooked to your desired degree of doneness on the inside, 3 to 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steak from the pan, and tent loosely with foil to keep warm.
  • Wipe the oil from the skillet, and pour in the red wine; simmer until reduced by half. Whisk the flour into the beef broth, then stir into the simmering red wine along with the rosemary and Dijon mustard. Return to a boil; cook, stirring constantly until the sauce reduces slightly and thickens. Keep warm over low heat.
  • Cut the meat from the bone, then slice into 1/3-inch thick pieces. Serve with the rosemary sauce.

Nutrition Facts : Calories 516.3 calories, Carbohydrate 4.7 g, Cholesterol 112.9 mg, Fat 26.3 g, Fiber 0.1 g, Protein 55.6 g, SaturatedFat 8 g, Sodium 356.9 mg, Sugar 0.5 g

PAN-SEARED T-BONE FOR TWO WITH ROSEMARY MUSTARD SAUCE



Pan-Seared T-Bone for Two with Rosemary Mustard Sauce image

Delicious and romantic dinner for 2.

Provided by MICHELLE0011

Categories     Beef Steaks

Time 30m

Yield 2

Number Of Ingredients 8

1 (14 ounce) t-bone steak
salt and freshly ground black pepper to taste
1 tablespoon olive oil
¼ cup red wine
2 teaspoons all-purpose flour
¾ cup reduced-sodium beef broth
1 teaspoon chopped fresh rosemary
1 tablespoon coarse-grained Dijon mustard

Steps:

  • Season the steak with salt and pepper to taste. Heat the olive oil in a skillet over medium-high heat. Cook the steak until nicely browned on the outside, and nearly cooked to your desired degree of doneness on the inside, 3 to 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steak from the pan, and tent loosely with foil to keep warm.
  • Wipe the oil from the skillet, and pour in the red wine; simmer until reduced by half. Whisk the flour into the beef broth, then stir into the simmering red wine along with the rosemary and Dijon mustard. Return to a boil; cook, stirring constantly until the sauce reduces slightly and thickens. Keep warm over low heat.
  • Cut the meat from the bone, then slice into 1/3-inch thick pieces. Serve with the rosemary sauce.

Nutrition Facts : Calories 516.3 calories, Carbohydrate 4.7 g, Cholesterol 112.9 mg, Fat 26.3 g, Fiber 0.1 g, Protein 55.6 g, SaturatedFat 8 g, Sodium 356.9 mg, Sugar 0.5 g

PAN-SEARED T-BONE FOR TWO WITH ROSEMARY MUSTARD SAUCE



Pan-Seared T-Bone for Two with Rosemary Mustard Sauce image

Delicious and romantic dinner for 2.

Provided by MICHELLE0011

Categories     Beef Steaks

Time 30m

Yield 2

Number Of Ingredients 8

1 (14 ounce) t-bone steak
salt and freshly ground black pepper to taste
1 tablespoon olive oil
¼ cup red wine
2 teaspoons all-purpose flour
¾ cup reduced-sodium beef broth
1 teaspoon chopped fresh rosemary
1 tablespoon coarse-grained Dijon mustard

Steps:

  • Season the steak with salt and pepper to taste. Heat the olive oil in a skillet over medium-high heat. Cook the steak until nicely browned on the outside, and nearly cooked to your desired degree of doneness on the inside, 3 to 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steak from the pan, and tent loosely with foil to keep warm.
  • Wipe the oil from the skillet, and pour in the red wine; simmer until reduced by half. Whisk the flour into the beef broth, then stir into the simmering red wine along with the rosemary and Dijon mustard. Return to a boil; cook, stirring constantly until the sauce reduces slightly and thickens. Keep warm over low heat.
  • Cut the meat from the bone, then slice into 1/3-inch thick pieces. Serve with the rosemary sauce.

Nutrition Facts : Calories 516.3 calories, Carbohydrate 4.7 g, Cholesterol 112.9 mg, Fat 26.3 g, Fiber 0.1 g, Protein 55.6 g, SaturatedFat 8 g, Sodium 356.9 mg, Sugar 0.5 g

PAN-SEARED T-BONE FOR TWO WITH ROSEMARY MUSTARD SAUCE



Pan-Seared T-Bone for Two with Rosemary Mustard Sauce image

Delicious and romantic dinner for 2.

Provided by MICHELLE0011

Categories     Beef Steaks

Time 30m

Yield 2

Number Of Ingredients 8

1 (14 ounce) t-bone steak
salt and freshly ground black pepper to taste
1 tablespoon olive oil
¼ cup red wine
2 teaspoons all-purpose flour
¾ cup reduced-sodium beef broth
1 teaspoon chopped fresh rosemary
1 tablespoon coarse-grained Dijon mustard

Steps:

  • Season the steak with salt and pepper to taste. Heat the olive oil in a skillet over medium-high heat. Cook the steak until nicely browned on the outside, and nearly cooked to your desired degree of doneness on the inside, 3 to 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steak from the pan, and tent loosely with foil to keep warm.
  • Wipe the oil from the skillet, and pour in the red wine; simmer until reduced by half. Whisk the flour into the beef broth, then stir into the simmering red wine along with the rosemary and Dijon mustard. Return to a boil; cook, stirring constantly until the sauce reduces slightly and thickens. Keep warm over low heat.
  • Cut the meat from the bone, then slice into 1/3-inch thick pieces. Serve with the rosemary sauce.

Nutrition Facts : Calories 516.3 calories, Carbohydrate 4.7 g, Cholesterol 112.9 mg, Fat 26.3 g, Fiber 0.1 g, Protein 55.6 g, SaturatedFat 8 g, Sodium 356.9 mg, Sugar 0.5 g

PAN-SEARED T-BONE FOR TWO WITH ROSEMARY MUSTARD SAUCE



Pan-Seared T-Bone for Two with Rosemary Mustard Sauce image

Delicious and romantic dinner for 2.

Provided by MICHELLE0011

Categories     Beef Steaks

Time 30m

Yield 2

Number Of Ingredients 8

1 (14 ounce) t-bone steak
salt and freshly ground black pepper to taste
1 tablespoon olive oil
¼ cup red wine
2 teaspoons all-purpose flour
¾ cup reduced-sodium beef broth
1 teaspoon chopped fresh rosemary
1 tablespoon coarse-grained Dijon mustard

Steps:

  • Season the steak with salt and pepper to taste. Heat the olive oil in a skillet over medium-high heat. Cook the steak until nicely browned on the outside, and nearly cooked to your desired degree of doneness on the inside, 3 to 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steak from the pan, and tent loosely with foil to keep warm.
  • Wipe the oil from the skillet, and pour in the red wine; simmer until reduced by half. Whisk the flour into the beef broth, then stir into the simmering red wine along with the rosemary and Dijon mustard. Return to a boil; cook, stirring constantly until the sauce reduces slightly and thickens. Keep warm over low heat.
  • Cut the meat from the bone, then slice into 1/3-inch thick pieces. Serve with the rosemary sauce.

Nutrition Facts : Calories 516.3 calories, Carbohydrate 4.7 g, Cholesterol 112.9 mg, Fat 26.3 g, Fiber 0.1 g, Protein 55.6 g, SaturatedFat 8 g, Sodium 356.9 mg, Sugar 0.5 g

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