For a more intense flavor, marinate the steaks with the seasonings and thyme for at least 2 hours, or even overnight, in the refrigerator before sous vide cooking. Ensure the cast iron skillet is thoroughly preheated before searing to achieve a proper crust. Adjust the sous vide temperature according to your preferred level of doneness. For medium, set the temperature to 135°F (57°C). Resting the steaks allows the juices to redistribute, resulting in a more tender and flavorful steak. Pair this dish with roasted asparagus or creamy mashed potatoes for a complete and unforgettable meal.
T-Bone Steaks With Red Wine Sauce
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PREP TIME15 mins
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COOK TIME1 hrs 40 mins
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TOTAL TIME1 hrs 55 mins
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SERVING2 People
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VIEWS9
Indulge in the exquisite tenderness of T-bone steaks, masterfully prepared using the sous vide technique and finished with a rich, deeply flavored red wine reduction. This dish is guaranteed to elevate any special occasion or romantic dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate60 g
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Cholesterol129 mg
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Fiber24 g
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Protein38 g
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Saturated Fat23 g
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Sodium1323 mg
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Sugar8 g
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Fat51 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGenerously season both sides of the T-bone steaks with onion powder, kosher salt, and black pepper. (5 minutes)
02
StepPlace 3 sprigs of fresh thyme on each side of the steaks. Place each steak in a separate vacuum-seal bag and seal tightly using a vacuum sealer. (5 minutes)
03
StepPreheat a sous vide water bath to 129 degrees F (54 degrees C). Submerge the vacuum-sealed bags in the water bath and cook for 1 1/2 hours to achieve medium-rare doneness. (90 minutes)
04
StepRemove the steaks from the water bath and carefully remove them from the bags. Discard the thyme sprigs. Pat the steaks completely dry with paper towels; this is crucial for achieving a good sear. (5 minutes)
05
StepHeat a heavy-bottomed cast iron skillet over high heat until it's smoking hot. Carefully drizzle in the avocado oil. (3 minutes)
06
StepSear the steaks for approximately 45 seconds per side, creating a deep brown crust. During the last 45 seconds of searing the second side, add 2 tablespoons of butter and the minced garlic to the pan. Tilt the pan and use a spoon to baste the steak with the melted garlic butter. (5 minutes)
07
StepUsing tongs, sear the edges of the steaks for about 45 seconds each to render the fat and add more flavor. Remove the steaks from the pan and set aside to rest on a wire rack. (3 minutes)
08
StepDeglaze the pan by adding the red wine, Worcestershire sauce, the remaining fresh thyme sprigs, and beef broth. Bring to a simmer over medium-high heat and cook until the liquid has reduced by half, approximately 4 to 5 minutes. (5 minutes)
09
StepStrain the red wine reduction through a fine-mesh sieve into a small bowl to remove the solids. Discard the thyme sprigs. (2 minutes)
10
StepSpoon the red wine sauce generously over the rested T-bone steaks. Serve immediately and enjoy! (1 minute)
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Gardner Bernier
Jul 1, 2025This recipe is a bit more involved than my usual steak recipes, but the results are well worth the effort. It's perfect for a special occasion.
Kasey Bartell
Jul 1, 2025My family raved about this steak! It's definitely a new favorite in our house.
Luis Gottlieb
Jul 1, 2025I used a Malbec for the red wine sauce, and it was absolutely delicious. The flavors paired perfectly with the steak.
Rusty Waelchi
Jun 30, 2025I added a pinch of red pepper flakes to the red wine sauce for a little bit of heat, and it was fantastic.
Geoffrey Ricedeckow
Jun 29, 2025The red wine sauce is so rich and decadent! It elevates the steak to another level. I will definitely be making this again.
Nickolas Lebsack
Jun 27, 2025I was a bit intimidated by the sous vide process at first, but this recipe made it easy to follow. The steak turned out incredibly tender and flavorful.
Hallie Johnson
Jun 27, 2025Absolutely phenomenal recipe! The sous vide method ensures the steak is cooked perfectly every time, and the red wine sauce is a game-changer.
Rubye Koelpin
Jun 25, 2025Make sure you don't skip the step of drying the steaks thoroughly before searing! It makes a huge difference in achieving a good crust.