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Steak a la Buddy


From Kitchen Boss.

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  • 4 1" thick NY strip steaks – approximately 10-12 ounces
  • Kosher salt
  • 1 large Spanish onion, sliced thin lengthwise
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 teaspoons soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon coarse black pepper
  • 1/4 cup red wine
  • 1/4 cup rich stock – chicken or beef


Servings 4
Adapted from


Step 1

The night before, season the steaks with kosher salt; wrap in plastic and refrigerate overnight. Bring steaks to cool room temperature before proceeding.

Heat a 12" sauté pan over high heat. Add the oil and butter. When butter foams, add the steaks. Cook until browned on one side for 2-3 minutes. Flip steaks and finish cooking to desired degree of doneness. Remove to a platter and tent with foil.

Add the onions to the fat in the pan and toss to coat. Reduce heat to medium. Sauté, stirring until onions begin to wilt – a few minutes. Add the soy sauce, Worcestershire, pepper and thyme, and sauté about 30 seconds. Add the broth and wine, raise heat and while stirring, reduce to a rich syrupy consistency – approximately 6-8 minutes total cooking time. Serve onions alongside or over steaks.

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