Steak and Onion

 

INGREDIENTS:

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

DIRECTIONS:

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.