Pan-Roasted Steak with Browned Onions

By HeatherS

Ingredients

• 2 thickly cut New York striploins, sirloins or rib-eye steaks
• 2 tablespoons (30 mL) of any vegetable oil
• 2 tablespoons (30 mL) of butter a sprinkle or two of sea salt and freshly ground pepper
• 1 large (or 2 small) white onion, thinly sliced
• 2 or more cloves of garlic,
• finely minced
• 1 tablespoon (15 mL) of minced fresh thyme, tarragon or rosemary

Details

Servings 2
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Pat the steaks dry and season them well with salt and pepper.

Pour the oil into your heaviest skillet. Add the butter to the centre of the oil and begin melting over medium-high heat. Continue until the mixture foams. Because butter burns at a fairly low temperature, the oil, which burns at a much higher temperature, will dilute it a bit, keep it from burning and allow you to cook the steak in the flavourful butter.

Add the steaks to the pan and begin searing their first sides until they're crusty and caramelized, about 8 to 10 minutes. Adjust the heat as needed to keep the steaks sizzling. Flip the steaks and cook the other sides for another 6 to 8 minutes for medium-rare. Remove the steaks from the pan and rest on a cooling rack for a few minutes, covered with a piece of foil, to allow them to re-absorb their juices.

Add the onions and garlic to the pan and saute for a few minutes until they become golden brown and caramelized. They will absorb the butter and any stray cooking juices from the steak. Season with salt and pepper. Toss in the fresh herbs and serve immediately, topping each steak with a generous spoonful of the onions.

VARIATION:
Once the onions have browned, try adding a splash of brandy or sherry to them. A spoonful of grainy mustard is also a great flavour boost for the onions. For added richness, try a splash of heavy cream or sour cream.