Two-step Pan-seared 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.
Yield 4 Servings Prep. Time 15 min Cooking Time 15 min Total Time 30 min


Here are the following ingredients:

  • 4 tsp (20 mL) EACH finely chopped fresh rosemary and thyme
  • 1¼ tsp (6 mL) EACH salt and fresh ground pepper
  • 2 Beef T-bone Grilling Steaks, 1 inch (2.5 cm) thick (about 2¼ lb/1.125 kg)
  • 1 tbsp (15 mL) butter

Buttery Port Pan Sauce

  • 2 shallots, minced
  • 1 cup (250 mL) tawny or ruby port
  • ½ cup (125 mL) whole berry cranberry sauce
  • 2 tsp (10 mL) Dijon mustard
  • 3 tbsp (45 mL) cold butter, cut into cubes

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine rosemary, thyme, salt and pepper in a small bowl. Pat steaks dry with paper towel and rub all over with herb mixture.

  2. Melt butter over medium-high heat in a 9-inch (23 cm) cast-iron or heavy-bottomed stainless skillet. Add steaks and cook for 4 to 6 minutes, turning once or until browned on both sides. Transfer steaks to a rack on a foil-lined rimmed baking sheet. Set skillet aside to make the sauce.

  3. Cook steaks in preheated 400°F (200°C) oven for 6 to 8 minutes or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done).

  4. Transfer steaks to a cutting board and let rest for 5 minutes.

  5. Buttery Port Pan Sauce: Meanwhile, set reserved skillet over medium heat. Add shallots and cook, stirring often, for 1 to 2 minutes or until starting to soften. Pour in port; bring to a boil. Boil for 5 to 8 minutes or until reduced by half. Stir in cranberry sauce and mustard; return to a boil. Boil, stirring, for 2 to 3 minutes or until sauce is thickened to syrupy consistency. Remove from heat.

  6. Add butter to sauce, one cube at a time, stirring until each piece melts before adding the next.

  7. Carve meat from bone, then across the grain into slices. Serve with Buttery Port Pan Sauce.