Seared Steak with Blue Cheese & Caramelized Onion Relish
Seared Steak with Blue Cheese & Caramelized Onion Relish
Ingredients
For the Caramelized Onion Relish
- 1 tablespoon olive oil
- 2 yellow onions, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 1 teaspoon brown sugar
- 1/2 teaspoon fresh thyme, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Steak
- 2 ribeye steaks, about 1 1/4 inches thick, 1 pound each
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 fresh rosemary sprigs
For Garnish
- 1/2 cup blue cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the Caramelized Onion Relish: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-low heat. Add the thinly sliced yellow onions and cook, stirring occasionally, for 20-25 minutes, or until deeply golden brown and very soft. Adjust heat as needed to prevent burning.
⏱️ 25 min
- 2
Add the minced garlic to the onions and cook for 1 minute more until fragrant. Stir in the balsamic vinegar, brown sugar, chopped fresh thyme, salt, and black pepper. Increase heat to medium and cook for 5-7 minutes, stirring frequently, until the liquid has reduced and the relish is thick. Remove from heat and set aside.
⏱️ 7 min
- 3
Prepare the Steaks: Pat the ribeye steaks dry thoroughly with paper towels. Season generously on both sides with salt and black pepper.
⏱️ 3 min
- 4
Heat 1 tablespoon of olive oil in a heavy-bottomed skillet (preferably cast iron) over high heat until shimmering and just starting to smoke. Carefully place the seasoned steaks in the hot skillet.
⏱️ 2 min
- 5
Sear the steaks for 3-4 minutes per side for medium-rare, or longer for desired doneness. During the last 2 minutes of cooking, add the unsalted butter, smashed garlic cloves, and fresh rosemary sprigs to the skillet. Tilt the pan and baste the steaks repeatedly with the melted butter and aromatics.
⏱️ 8 min
- 6
Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with foil and let rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 5 min
- 7
Slice the rested steaks against the grain into thick slices. Arrange the sliced steak on a serving platter or individual plates.
⏱️ 3 min
- 8
Spoon a generous amount of the warm caramelized onion relish over the sliced steak. Sprinkle with crumbled blue cheese and chopped fresh parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Seared Steak with Blue Cheese & Caramelized Onion Relish
For the Caramelized Onion Relish
- 1 tablespoon olive oil
- 2 yellow onions, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 1 teaspoon brown sugar
- 1/2 teaspoon fresh thyme, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Steak
- 2 ribeye steaks, about 1 1/4 inches thick, 1 pound each
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 fresh rosemary sprigs
For Garnish
- 1/2 cup blue cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the Caramelized Onion Relish: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-low heat. Add the thinly sliced yellow onions and cook, stirring occasionally, for 20-25 minutes, or until deeply golden brown and very soft. Adjust heat as needed to prevent burning.
⏱️ 25 min - 2
Add the minced garlic to the onions and cook for 1 minute more until fragrant. Stir in the balsamic vinegar, brown sugar, chopped fresh thyme, salt, and black pepper. Increase heat to medium and cook for 5-7 minutes, stirring frequently, until the liquid has reduced and the relish is thick. Remove from heat and set aside.
⏱️ 7 min - 3
Prepare the Steaks: Pat the ribeye steaks dry thoroughly with paper towels. Season generously on both sides with salt and black pepper.
⏱️ 3 min - 4
Heat 1 tablespoon of olive oil in a heavy-bottomed skillet (preferably cast iron) over high heat until shimmering and just starting to smoke. Carefully place the seasoned steaks in the hot skillet.
⏱️ 2 min - 5
Sear the steaks for 3-4 minutes per side for medium-rare, or longer for desired doneness. During the last 2 minutes of cooking, add the unsalted butter, smashed garlic cloves, and fresh rosemary sprigs to the skillet. Tilt the pan and baste the steaks repeatedly with the melted butter and aromatics.
⏱️ 8 min - 6
Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with foil and let rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 5 min - 7
Slice the rested steaks against the grain into thick slices. Arrange the sliced steak on a serving platter or individual plates.
⏱️ 3 min - 8
Spoon a generous amount of the warm caramelized onion relish over the sliced steak. Sprinkle with crumbled blue cheese and chopped fresh parsley before serving.
⏱️ 2 min