Delicious and romantic dinner for 2.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

516.3 calories; 55.6 g protein; 4.7 g carbohydrates; 112.9 mg cholesterol; 356.9 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2011
I made this for my husbands birthday and may I say we both fell in love with it! I added just a little extra wine but it was so yummy. I had extra sauce and have put it over chicken and potatoes. Thank you for posting this and I am going to make it tonight for dinner. We are excirted to eat tonight. Read More
(11)

Most helpful critical review

Rating: 3 stars
01/28/2012
My fiance and I received two steaks from his brothe-in-law and decided tonight that we wanted to make them. So I looked up recipes and this one came up. It sounded good to both of us so we decided to give it a try. My fiance was adament that he be allowed to make the steaks so I let him. Neither of us really cared for the sauce. He didn't like the rosemary and I thought there was too much mustard. So I did some revising to better suit our tastes. After that I thought it was just fine. But all he tasted was the rosemary. So if we make this again we just won't put the rosemary in at all. After fixing the sauce I believe I really would've enjoyed eating this. Except my fiance over-salted the steaks so I couldn't even eat it without the sauce. Overall I didn't find it that great. But if we decided to make this again I'll definitely be the one cooking it. Read More
(1)
18 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/25/2011
I made this for my husbands birthday and may I say we both fell in love with it! I added just a little extra wine but it was so yummy. I had extra sauce and have put it over chicken and potatoes. Thank you for posting this and I am going to make it tonight for dinner. We are excirted to eat tonight. Read More
(11)
Rating: 5 stars
04/08/2010
Amazing we added mushrooms to the sauce but that was it! Read More
(10)
Rating: 4 stars
12/02/2011
I used NY strip steaks instead. It was good will make it again. Read More
(6)
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Rating: 5 stars
05/18/2011
This was delicious! Rave reviews from my family! I made a few changes to suit my tastes. First I made it into a marinade in order to grill my steaks. I know T-bones are tender already but this made them even better! For 4 steaks I added 3/4 cup red wine 1/4 pomegranate balsamic vinegar. This added a slight fruitiness that was yummy! I'm sure any fruit vinegar would work. I reduced the broth to 2 cups total. In addition to the other ingredients I added a heaping spoonful of garlic. Marinated the steaks for 6 hours or so then grilled. I also boiled the remaining marinade and added a cornstarch-flour mixture to thicken. Read More
(4)
Rating: 4 stars
03/15/2010
I had some left over t-bone meat and used this recipe for the sauce. When I tasted the sauce in the pan it was a little strong for my taste but drizzled over the meat it added some really nice flavor. Would use again. Read More
(4)
Rating: 4 stars
03/08/2010
This was a very good recipe and very easy to make! My t-bone may have been a little thicker but it took longer than the time on the recipe to get to medium-rare. I will definitely make again. Read More
(3)
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Rating: 5 stars
09/18/2012
AMAZING dish. It poured on my anniversary and I'd planned to cook my hubby some steaks outdoors so last mI inute a friend suggested pan-searing it indoors. I've always used a grill for steaks. She pulled up this recipe for me and I twirked it with what I had on hand. Delicious. I altered the recipe to feed SIX but didn't have the amount of broth needed. I had maybe 1/2 cup of ham juice (frozen) on hand so that's what I used. I was really unsure of how this would turn out because ham and steak just doesn't sound like it would mix but I'm glad I tried it. It's a new family favorite and was SO easy to cook. My t-bones were big and it took them about 10-15 minutes per side to get them medium-well. The 3-4 minutes suggested would have left them rare. Read More
(2)
Rating: 3 stars
01/27/2012
My fiance and I received two steaks from his brothe-in-law and decided tonight that we wanted to make them. So I looked up recipes and this one came up. It sounded good to both of us so we decided to give it a try. My fiance was adament that he be allowed to make the steaks so I let him. Neither of us really cared for the sauce. He didn't like the rosemary and I thought there was too much mustard. So I did some revising to better suit our tastes. After that I thought it was just fine. But all he tasted was the rosemary. So if we make this again we just won't put the rosemary in at all. After fixing the sauce I believe I really would've enjoyed eating this. Except my fiance over-salted the steaks so I couldn't even eat it without the sauce. Overall I didn't find it that great. But if we decided to make this again I'll definitely be the one cooking it. Read More
(1)
Rating: 5 stars
10/11/2014
I've used this recipe many times with dried rosemary and loved the way it turned out. Today I used fresh rosemary and loved it still. This is the only recipe I use for pan-fried T-bone steak. Thanks for the recipe. Read More