T-Bone Steaks with Thyme-Red Wine Pan Sauce

1. 1

   Generously season the steaks on both sides with onion powder, salt, and pepper. Lay 3 sprigs of fresh thyme on each side of the steaks, place them in vacuum-seal bags, and seal.

2. 2

   Put the vacuum-sealed bags into a sous vide water bath set to 129 degrees F (54 degrees C). Keep them in the water bath for 1 1/2 hours.

3. 3

   Remove the steaks, pat them dry with paper towels, and set them aside, keeping the sprigs of thyme.

4. 4

   Heat a cast iron pan over high heat and drizzle in avocado oil. Sear the steaks for about 45 seconds per side. Add 2 tablespoons butter and the garlic to the pan while searing the second side, tilt the pan, and spoon the butter over the steak. Add the remaining butter and sear the edges of the steak with tongs for about 45 seconds each.

5. 5

   Take the steaks out of the pan and add the red wine, Worcestershire sauce, reserved sprigs of thyme, and broth. Simmer until the liquid is reduced by half, 4 to 5 minutes. Strain the liquid through a fine-mesh sieve into a bowl. Spoon the red wine sauce over the steaks and serve.

• Calories 1490.73 kcal High
• Protein 101.04 g Good Source
• Carbs 70.87 g Moderate
• Total Fat 82.07 g High
• Saturated Fat 36.83 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 368.13 mg High
• Sodium 2228.66 mg High
• Fiber 1.76 g Low Source
• Sugar 17.86 g High
• Added Sugar 0.22 g Low Source
• Calcium 1161.26 mg Good Source
• Iron 12.45 mg Good Source
• Potassium 1688.92 mg Good Source
• Vitamin A 50.81 mcg_rae Low Source
• Vitamin C 131.57 mg Good Source
• Vitamin D 0.73 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Sulfites
• Garlic 🧄
• Alcohol 🚫🍷