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T-Bone Steak with Balsamic Glaze Recipe

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4.3 from 88 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Diet: Gluten Free

Description

This T-Bone Steak with Balsamic Glaze offers a perfect blend of bold steakhouse flavors and a rich, tangy-sweet balsamic reduction. The steaks are expertly seared to form a deep crust and then finished with a glossy glaze that enhances the natural richness of the beef. Ideal for special dinners or backyard grilling, this recipe promises a juicy, flavorful steak experience.

Ingredients

T-Bone Steaks

  • 2 T-bone steaks (18–20 oz each)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, smashed
  • 2 sprigs fresh rosemary or thyme

Balsamic Glaze

  • 1 cup balsamic vinegar
  • 2 tablespoons honey or brown sugar
  • 1 teaspoon Dijon mustard (optional)

Instructions

  1. Prepare the steaks: Remove steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat dry thoroughly and season generously with salt and freshly ground black pepper on both sides to enhance flavor and develop a good crust.
  2. Heat your pan or grill: Preheat a cast-iron skillet or grill over medium-high heat. If pan-searing, add 1 tablespoon of olive oil and allow it to heat until shimmering but not smoking.
  3. Sear the steaks: Place the steaks in the hot pan or on the grill. Sear each side for 4–5 minutes until a deep, flavorful crust forms. Avoid moving the steaks to create proper searing and grill marks.
  4. Add aromatics and baste: Lower heat to medium. Add 2 tablespoons of butter, smashed garlic cloves, and fresh rosemary or thyme sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks repeatedly for 1–2 minutes. This adds rich flavor and keeps the meat moist.
  5. Rest the steaks: Transfer the steaks to a plate or cutting board and loosely tent them with aluminum foil. Let them rest for 8–10 minutes to allow the juices to redistribute, ensuring a tender and juicy steak.
  6. Make the balsamic glaze: In a small saucepan, combine 1 cup balsamic vinegar, 2 tablespoons honey or brown sugar, and 1 teaspoon Dijon mustard if using. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer. Allow it to cook for 8–10 minutes until the glaze thickens and becomes syrupy.
  7. Cool the glaze: Remove the saucepan from heat and let the balsamic glaze cool slightly to thicken further before serving.
  8. Serve: Drizzle the warm balsamic glaze over the rested T-bone steaks just before serving. Enjoy the blend of rich, savory meat and tangy-sweet glaze.

Notes

  • T-bone steaks cook best over high heat to develop a flavorful crust while keeping the inside juicy.
  • Use an instant-read thermometer for perfect doneness: Rare at 125°F, medium-rare at 130–135°F, and medium at 140°F.
  • Always rest steaks after cooking to retain their juices and tenderness.
  • The balsamic glaze can be prepared up to 3 days in advance and stored in the refrigerator. Rewarm gently before serving.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop or Grilling
  • Cuisine: American, Steakhouse

Find it online: https://sarasplate.com/t-bone-steak-with-balsamic-glaze-recipe/