Best 7 Pan Seared T Bone For Two With Rosemary Mustard Sauce Recipes
Pan-seared T-bone steak for two with rosemary mustard sauce is a classic dish perfect for a romantic dinner or a special occasion. The T-bone steak is a flavorful cut of meat with a tenderloin on one side and a strip steak on the other, making it the best of both worlds. When pan-seared, the steak develops a nice crust on the outside while remaining juicy and tender on the inside. The rosemary mustard sauce adds a tangy and aromatic flavor to the steak, making it a truly memorable dish.
Here are our top 7 tried and tested recipes!
PAN-FRIED T-BONE STEAK
Provided by Food Network Kitchen
Categories main-dish
Time 22m
Yield 2 to 4 servings
Number Of Ingredients 5
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
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
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
Delicious and romantic dinner for 2.
Provided by MICHELLE0011
Categories Beef Steaks
Time 30m
Yield 2
Number Of Ingredients 8
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
Delicious and romantic dinner for 2.
Provided by MICHELLE0011
Categories Beef Steaks
Time 30m
Yield 2
Number Of Ingredients 8
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
Delicious and romantic dinner for 2.
Provided by MICHELLE0011
Categories Beef Steaks
Time 30m
Yield 2
Number Of Ingredients 8
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
Delicious and romantic dinner for 2.
Provided by MICHELLE0011
Categories Beef Steaks
Time 30m
Yield 2
Number Of Ingredients 8
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
Delicious and romantic dinner for 2.
Provided by MICHELLE0011
Categories Beef Steaks
Time 30m
Yield 2
Number Of Ingredients 8
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
Tips:
- Choose the right steak: Look for a T-bone steak that is at least 1-inch thick and has good marbling. You can also use a porterhouse steak or a strip steak.
- Season the steak properly: Season the steak generously with salt and pepper before cooking. You can also add other spices, such as garlic powder, onion powder, or paprika.
- Cook the steak over high heat: Sear the steak over high heat for 3-4 minutes per side, or until it reaches your desired doneness. Reduce the heat to medium-low and cook for an additional 5-7 minutes, or until the steak is cooked to your liking.
- Let the steak rest before serving: Let the steak rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.
- Make the rosemary mustard sauce: While the steak is cooking, make the rosemary mustard sauce. Combine Dijon mustard, sour cream, mayonnaise, chopped fresh rosemary, and lemon juice in a bowl. Stir until well combined.
Conclusion:
Pan-seared T-bone steak is a delicious and easy-to-make meal. By following these tips, you can cook a perfect steak every time. Serve the steak with the rosemary mustard sauce and your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
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