Two-Step Pan-Seared Steak with Buttery Port Pan Sauce (T-Bone)
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Resource ID
12728
Access
Open
Contributed by
Suzanne Raymond
Notes / Caption
This recipe was adapted for the Gateway program. It was part of Phase #4 recipe development. It features T-bone Grilling Steak.
R00376
Other name for this recipe - (Two-step Pan-seared T-bone Steak with Buttery Port Pan Sauce)
T-bone is always impressive when carved to serve at the table with the bone as part of the presentation. You can use either tawny or ruby port for the pan sauce in this recipe, as both will impart sweet, rich flavour. Ruby ports will give a fruity, berry flavour, while tawny ports will result in a more nutty, caramel flavour. Substitute port with a rich and fruity dry red wine, if desired.