Season the steak with salt and pepper. Heat the oil in a skillet over medium-high. Sear the steaks 3 to 4 minutes per side, until nicely browned and medium-rare in the middle. (Cook the steaks shorter or longer if you like them less or more well-done). Remove the steak from the skillet, set on a plate and tent with foil. Drain the fat from the skillet. Pour in the wine and cook until it is reduced by half. Add the remaining ingredients, bring to a simmer and cook until a lightly thickened sauce forms, and then reserve on low heat (add more stock if the sauce overly reduces). Cut the meat away from the bone, slice and divide among dinner plates. Serve the sauce alongside for spooning over the steak.
Note: Thicker T-bone steaks are available in the meat department service case.
Recipe Options: Choose a smaller steak if you and the person you will be sharing it with prefer a smaller portion of meat. Reduce the cooking by a minute or two, as the steak will likely be thinner than the one called for in the recipe. If you do not want to use wine, simply replace it with more beef stock. Make this recipe using a thick, 12 oz. top sirloin steak, instead of the t-bone steak called for.