Here’s a simple yet flavorful recipe for Steak with Caramelized Onions — perfect for a hearty dinner.
🥩 Steak with Caramelized Onions
🛒 Ingredients (Serves 2–4)
- 2 ribeye, sirloin, or strip steaks (6–8 oz / 170–225g each)
- Salt & black pepper to taste
- 2 tbsp olive oil or butter (for steaks)
- 2 large onions, thinly sliced
- 1 tbsp butter (for onions)
- 1 tsp sugar (optional, to speed up caramelization)
- 1–2 tsp balsamic vinegar or Worcestershire sauce (optional, for extra flavor)
👩🍳 Instructions
1️⃣ Prepare the Steaks
- Pat steaks dry and season generously with salt and pepper on both sides.
- Let them sit at room temperature 20–30 minutes for even cooking.
2️⃣ Caramelize Onions
- In a skillet over medium-low heat, melt 1 tbsp butter.
- Add sliced onions and stir to coat.
- Cook slowly for 20–25 minutes, stirring occasionally, until golden brown and sweet.
- Optional: add sugar, balsamic vinegar, or Worcestershire sauce during the last 5 minutes for extra depth.
- Remove onions from the pan and keep warm.
3️⃣ Cook the Steaks
- Increase skillet heat to medium-high and add olive oil or butter.
- Sear steaks 3–5 minutes per side (depending on thickness and desired doneness).
- Use a meat thermometer for accuracy:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Let steaks rest 5–10 minutes before slicing.
4️⃣ Serve
- Place steaks on plates and top with caramelized onions.
- Optional: garnish with fresh herbs like thyme or parsley.
- Serve with roasted potatoes, a salad, or steamed vegetables.
🔥 Tips & Variations
- Extra flavor: Deglaze the onion pan with a splash of red wine or beef broth for a rich sauce.
- Cheese topping: Add a slice of blue cheese or Swiss on top of the steak while resting for extra richness.
- Faster onions: Slice onions thinner and cook over medium heat, stirring more frequently (10–15 minutes).
- Steakhouse style: Broil or grill steaks instead of pan-searing for a smoky flavor.
If you want, I can provide a restaurant-style pan-seared steak with deeply caramelized onions and a quick pan sauce recipe that elevates this dish to gourmet quality.
Do you want me to do that?
