Main ingredients 🥩
T-bone steaksteak seasoningonionred winesugarbalsamic vinegarbutterstarch powderthymechiveswatercooking oilsalt
Striker Chef's Red Wine Onion Chutney T-bone Steak
A tender T-bone steak slowly cooked in a low-temperature oven, served with sweet and sour red wine onion chutney and fragrant chive butter 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.
Ingredients needed 🛒2 servings
- 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 🍳
- Pat the thawed steak completely dry with paper towels, then season evenly on both sides with steak seasoning.
- Place the steak in a preheated 100°C oven and cook slowly until internal temperature reaches 48°C, about 20-25 minutes.
- In a pan, add cooking oil, 20g butter, and thinly sliced onion. Stir-fry until the onion is fully wilted.
- When the onion turns brownish, add sugar to create a syrup, then pour in red wine and reduce until the bottom of the pan is visible.
- Once the wine has reduced, add vinegar for flavor, then slowly pour in the slurry to thicken to a chutney consistency.
- In another pot, bring a small amount of water and 5 sprigs of thyme to a boil. When the water reduces by half, remove the thyme. Reduce heat to low or turn off, then add 20g cold butter while stirring to emulsify. Season with salt.
- Remove the steak from the oven. Heat a pan over high heat with plenty of oil, then sear each side for 30 seconds to 1 minute until the surface is crispy. Rest the steak.
- After resting, cut the steak off the bone and slice into bite-sized pieces. Arrange on a plate.
- Top the steak with finely chopped chives, and serve with the onion chutney and thyme butter sauce on the side.
- Pat the steak dry, season, and cook in a 100°C oven until internal temperature reaches 48°C.
- Sauté sliced onion in butter, then add wine, sugar, vinegar, and slurry to create a thick, rich onion chutney.
- Make a smooth emulsified butter sauce by adding cold butter to thyme-infused water and stirring.
- Sear the oven-cooked steak quickly on both sides in a hot, oiled pan to seal in juices.
- Slice the steak into strip and tenderloin, plate, and serve with the chutney, sauce, and chives.
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.
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