Pan-Seared Steak with Caramelized Onions
Pan-Seared Steak with Caramelized Onions
Ingredients
For the Caramelized Onions
- 2 yellow onions, large, thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon brown sugar, optional, for deeper color
- 1/4 cup water
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For the Pan-Seared Steak
- 1 1/2 pounds steak, such as sirloin, ribeye, or New York strip, cut into 4 equal portions
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary
Instructions
- 1
Prepare the onions: Thinly slice the yellow onions. Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-low heat. Add the sliced onions, kosher salt, and black pepper. Stir to coat.
⏱️ 5 min
- 2
Caramelize the onions: Cook the onions slowly, stirring occasionally, for 25-35 minutes, or until they are deeply golden brown and very soft. If they start to stick or brown too quickly, add a splash of water (1-2 tablespoons) to deglaze the pan. For a deeper color and flavor, stir in the optional brown sugar during the last 5 minutes of cooking. Once caramelized, remove the onions from the skillet and set aside.
⏱️ 35 min
- 3
Prepare the steak: Pat the steak portions dry thoroughly with paper towels. Season generously on all sides with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 5 min
- 4
Sear the steak: Heat 1 tablespoon of olive oil in the same skillet (or a separate heavy-bottomed skillet, preferably cast iron) over medium-high heat until shimmering and almost smoking. Carefully place the seasoned steaks in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 2-3 minutes per side for medium-rare, or longer for desired doneness, until a deep brown crust forms.
⏱️ 6 min
- 5
Baste the steak: Reduce the heat to medium. Add the unsalted butter, smashed garlic cloves, and fresh rosemary sprigs to the skillet. Tilt the pan and, using a spoon, continuously baste the melting butter, garlic, and herb mixture over the steaks for 1-2 minutes. This adds flavor and helps achieve an even cook.
⏱️ 2 min
- 6
Rest the steak: Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
⏱️ 10 min
- 7
Serve: Slice the rested steaks against the grain, if desired. Top generously with the caramelized onions and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Steak with Caramelized Onions
Ingredients
For the Caramelized Onions
- 2 yellow onions, large, thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon brown sugar, optional, for deeper color
- 1/4 cup water
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For the Pan-Seared Steak
- 1 1/2 pounds steak, such as sirloin, ribeye, or New York strip, cut into 4 equal portions
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary
Instructions
- 1
Prepare the onions: Thinly slice the yellow onions. Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-low heat. Add the sliced onions, kosher salt, and black pepper. Stir to coat.
⏱️ 5 min - 2
Caramelize the onions: Cook the onions slowly, stirring occasionally, for 25-35 minutes, or until they are deeply golden brown and very soft. If they start to stick or brown too quickly, add a splash of water (1-2 tablespoons) to deglaze the pan. For a deeper color and flavor, stir in the optional brown sugar during the last 5 minutes of cooking. Once caramelized, remove the onions from the skillet and set aside.
⏱️ 35 min - 3
Prepare the steak: Pat the steak portions dry thoroughly with paper towels. Season generously on all sides with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 5 min - 4
Sear the steak: Heat 1 tablespoon of olive oil in the same skillet (or a separate heavy-bottomed skillet, preferably cast iron) over medium-high heat until shimmering and almost smoking. Carefully place the seasoned steaks in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 2-3 minutes per side for medium-rare, or longer for desired doneness, until a deep brown crust forms.
⏱️ 6 min - 5
Baste the steak: Reduce the heat to medium. Add the unsalted butter, smashed garlic cloves, and fresh rosemary sprigs to the skillet. Tilt the pan and, using a spoon, continuously baste the melting butter, garlic, and herb mixture over the steaks for 1-2 minutes. This adds flavor and helps achieve an even cook.
⏱️ 2 min - 6
Rest the steak: Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
⏱️ 10 min - 7
Serve: Slice the rested steaks against the grain, if desired. Top generously with the caramelized onions and serve immediately.
⏱️ 2 min