Pan-Seared T-Bone Steak with Balsamic Cranberry Reduction

Pan-seared T-bone steak served with a tart cranberry-balsamic reduction for a sweet-savory beef dinner with a rich pan sauce.

Prep: 15 min · Cook: 20 min · Yield: 2 · Method: Stovetop

Ingredients

• 2 lbs T-bone steak
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp unsalted butter
• 3 cloves garlic
• 2 sprigs fresh rosemary
• 1 cup cranberries
• 0.25 cup balsamic vinegar
• 2 tbsp brown sugar
• 0.25 cup beef broth

Cooking instructions

1. Remove the steaks from the refrigerator 30 minutes before cooking to reach room temperature. Pat the steaks very dry with paper towels and season both sides evenly with salt and black pepper.
2. In a small saucepan over medium heat, combine the cranberries, balsamic vinegar, brown sugar, and beef broth. Simmer until the cranberries burst and the liquid reduces to a syrupy consistency, about 10 minutes. Set aside. (about 10 min)
3. Place a large cast-iron skillet over high heat. Once smoking hot, add the steaks. Sear without moving for 4 minutes until a deep brown crust forms. (about 4 min)
4. Flip the steaks. Reduce heat to medium, add the butter, crushed garlic, and rosemary, and baste with the foaming butter until the thickest part reaches at least 145°F (63°C). Rest the steaks for at least 3 minutes before serving. (about 4 min) — Medium heat
5. Transfer the steaks to a cutting board and let them rest for 10 minutes to allow juices to redistribute. (about 10 min)
6. Slice the steak against the grain and serve topped with the warm cranberry balsamic reduction.