Balsamic Garlic T Bone Steak
Elevate your steak night with this bold and flavorful Balsamic Garlic T-Bone Steak recipe, where tender, juicy steaks are infused with a tangy balsamic marinade and a hint of fresh rosemary. Perfectly seared in a hot skillet, these thick T-bones develop a gorgeous crust while staying succulent on the inside, thanks to a buttery basting technique that locks in flavor. The combination of rich balsamic, fragrant garlic, and herbaceous rosemary creates a restaurant-quality dish that's both elegant and easy to prepare. Serve these perfectly rested steaks with a drizzle of balsamic vinegar for an extra touch of tanginess that pairs beautifully with their natural beefy flavor. Ideal for date nights or special occasions, this quick and impressive recipe is sure to delight steak lovers!
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Recipe Information
Ingredients
- 2 pieces (about 1 inch thick each) T-Bone steaks
- 0.25 cup Balsamic vinegar
- 3 tablespoons Extra virgin olive oil
- 4 Garlic cloves, minced
- 2 teaspoons Fresh rosemary, chopped
- 1 teaspoon (or to taste) Salt
- 1 teaspoon (or to taste) Black pepper
- 2 tablespoons Unsalted butter
- 1 tablespoon Vegetable oil
Instructions
In a small mixing bowl, whisk together balsamic vinegar, extra virgin olive oil, minced garlic, chopped rosemary, salt, and black pepper to create the marinade.
Place the T-Bone steaks in a resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they are well coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour or overnight for maximum flavor.
Remove the steaks from the refrigerator about 30 minutes prior to cooking to bring them to room temperature.
Heat 1 tablespoon of vegetable oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
Remove the steaks from the marinade (discarding any excess marinade) and pat them dry with paper towels to ensure a good sear.
Place the steaks in the hot skillet. Sear for 4-5 minutes on one side without moving them, until a deep brown crust forms.
Flip the steaks carefully and add the 2 tablespoons of unsalted butter to the pan. Tilt the skillet slightly and continually spoon the melted butter over the steaks to baste them for another 3-4 minutes, or until the desired doneness is reached (internal temperature of 130°F for medium-rare).
Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with aluminum foil and let them rest for 5-7 minutes to allow the juices to redistribute.
Slice the steaks against the grain and serve warm. Optionally, drizzle with a little more balsamic vinegar for added flavor.
Nutrition Facts
Calories |
1374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 144% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 1179 mg | 51% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 5.1 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 59 mg | 5% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1199 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
