Lemony seared t-bone steak with kale sauté



10 min


20 min


4 Servings

Lemony seared t-bone steak with kale sauté

Lemony seared t-bone with red pepper and kale saute recipe Photo by Sian Richards

Seared and juicy, this T-bone is rubbed with a citrus and rosemary-based seasoning for a simple, zesty and aromatic finish. Serve with a kale and red pepper saute.


  • 1 tbsp lemon zest
  • 2 tsp finely chopped fresh rosemary
  • 2 tsp Worcestershire sauce
  • 2 tsp olive oil
  • 2 T-bone steaks , about 350 g each, at room temperature
  • 1/4 tsp salt


  • MIX lemon zest with rosemary, Worcestershire and oil in a small bowl. Rub steaks with lemon mixture. Heat a large frying pan on high. Sprinkle steaks with salt. Season with fresh pepper. Sear steaks 2 min, then flip. Lower heat to medium. Cook until steaks are medium-rare, 5 to 7 more min. Transfer to a plate and slice steaks from the bone.

Nutrition (per serving)

  • Calories
  • 258,
  • Protein
  • 27 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 16 g,
  • Sodium
  • 233 mg.
Wine Pairings
argento bonarda

Pair it with: A rich dark red
This dense, ripe, meaty red made from the lesser-known bonarda grape bursts with brooding, inky fruit. At this price point, you’d be hard pressed to find a better bottle or a more suitable match for a juicy steak.
Our pick: Argento Bonarda, Argentina, $10.

Serve with spicy kale and red pepper sauté.