- half inch thick T-bone steaks
- kosher salt
- freshly grounded black pepper
- 1 tablespoon herbs de provence or dried rosemary finely chopped
- half teaspoon cinnamon
- 4 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1/4 cup red wine
- Preheat oven to 450 degrees.
- Preheat oil and butter in an oven proof thick shallow pan over medium high heat.
- Season your steaks generously with salt and pepper on both sides. Next sprinkle the herbs de provence and cinnamon on both sides and pat making sure it adheres to the meat.
- Place steak in preheated oil and sear for about 3 minutes, do not lower heat. Turn meat to sear on other side and cook for another 3 minutes. Add red wine.
- Remove pan from stovetop and place in preheated oven. Continue to cook uncovered for about 15 minutes or until desired doneness.
- Remove from oven and place steak on a serving dish and cover. This will keep the steaks moist.
- Meanwhile place the pan with sauce back on the stovetop. Over medium high heat cook to reduce, about four minutes. The sauce will thicken creating a demi-glace.
- Serve the steaks with the wine demi-glace.
- Serve with your favorite sides.
Always looking for something to whip up in my kitchen, I wasted no time in creating my own little slab of heaven. I didn’t ask the chef how he made his, I didn’t peek at his cookbooks, I just simply took cues from his creation’s title and came up with my own deliciousness. The cinnamon added is very minimal but it infuses the meat with a punch of flavor that it will have your guests wondering, what is that!
I consider myself a meat and potatoes kind of girl so it was easy for me to put together this meal. Fit for a king, or as in my house, four strapping boys, the steak satisfies even the most demanding of eaters. The ingredients are readily available and easy to find. All that’s needed is a little creativity, so go ahead and make this dish, you’ll thank me later!