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Ingredients
- 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
Details
Servings 4
Adapted from recipes.howstuffworks.com
Preparation
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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