Steak and Onion



2 large onions, thinly sliced

3 tablespoons clarified butter, divided

1-2 garlic cloves

1 pound rib-eye steaks or other cuts of choice, about ¾ inch thick

3 ½ tablespoons balsamic vinegar, divided

2-3 fresh thyme stalks (or rosemary if you prefer)

Sea salt and freshly crushed black pepper to taste


Remove the steaks from the refrigerator about half an hour before cooking to allow them to come to room temperature.

In a large skillet, heat 1 tablespoon clarified butter; add onion and cook, stirring occasionally, until onion begins to caramelize, about 8-10 minutes.

 Add 1.5 tbsp balsamic vinegar, taste and continue cooking for 1-2 minutes. Set aside while you prepare the steak.

Pat the steak dry with paper towels, brush with a little butter and season.

 Heat a medium cast iron skillet and add the steaks. Fry about 1 minute per side, then add remaining clarified butter, garlic, thyme, and balsamic vinegar. Cook for another minute or so on each side, turning once, until it forms a nice brown crust.

 Once cooked to desired doneness, transfer to a plate and cover with aluminum foil. Let stand for about 5-6 minutes, then slice and serve with caramelized onions.

Steak and Onion Steak and Onion Reviewed by special recipes on April 23, 2023 Rating: 5

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