Striker Chef's Red Wine Onion Chutney T-bone Steak

• T-bone or porterhouse steak (3.5cm thick) 1 piece
• steak seasoning as needed
• onion 1
• red wine 350ml
• sugar 2 tablespoons
• balsamic vinegar (or persimmon vinegar) 1 tablespoon
• butter 40g
• slurry 1 tablespoon (starch powder 1 teaspoon, water 1 teaspoon)
• thyme 10 sprigs
• chives (green parts only) as needed
• water small amount
• cooking oil as needed
• salt a pinch

Recipe 🍳

Cooking tips 💡

• Using the reverse searing method—first cooking at low temperature, then searing quickly over high heat—ensures thick steaks turn out tender and evenly cooked without fail.
• When making the butter sauce, keep the heat very low or use residual heat, stirring constantly, to prevent the water and butter from separating, resulting in a smooth sauce.

Recommended for 🙋

• ⭐Those who want to cook a thick premium steak to medium-rare perfection at home.
• ⭐Those who want to experience a special steak garnish with deeply flavored wine onion chutney and fragrant butter sauce.