Ingredients:
- Steaks: Two high-quality steaks (about 1-1.25 inches thick), such as ribeye, New York strip, or filet mignon.
- Onions: Two large sweet onions, thinly sliced.
- Olive oil: 1 tablespoon.
- Butter: 3 tablespoons, divided.
- Goat cheese: 4 ounces, softened.
- Salt and pepper: To taste.
- Optional: A favorite steak seasoning or a splash of balsamic vinegar.
Instructions:
Caramelize the Onions:
- Heat oil: Heat olive oil in a large, oven-safe skillet (preferably cast iron) over medium heat.
- Add onions: Add the sliced onions and season with a pinch of salt. Stir frequently to prevent burning.
- Caramelize: Cook for approximately 30-40 minutes, stirring occasionally, until the onions become deeply browned, soft, and sweet. Reduce heat if they begin to burn.
- Flavor boost (optional): For extra richness, deglaze the pan with a splash of balsamic vinegar in the last few minutes of cooking.
- Remove and set aside: Transfer caramelized onions to a bowl.
Cook the Steaks:
- Preheat oven: Preheat your oven to 400°F (200°C).
- Prepare steaks: Pat steaks dry with paper towels. Trim excess fat if needed. Season both sides generously with salt, pepper, and any additional steak seasoning you like.
- Sear the steaks: Heat 2 tablespoons of butter in the same skillet over medium-high heat (just below high). When the pan is very hot and butter is melted, add the seasoned steaks. Sear for about 2 minutes per side until a golden-brown crust forms.
Finish in the oven:
- Transfer the entire skillet to the preheated oven. Cook for 5-8 minutes, or until the steaks reach your desired level of doneness. (Use a meat thermometer for accuracy).
- Medium-rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-well: 150-155°F (66-68°C)
- Rest: Remove the skillet from the oven. Tent the steaks loosely with foil and allow them to rest for 8-10 minutes before slicing. This resting period allows the juices to redistribute, making the steaks more tender.
Assemble and Serve:
- Slice steaks: Thinly slice the steaks against the grain.
- Top and serve: Top the sliced steak with the warm, caramelized onions and spoon over some of the delicious pan juices. Crumble the softened goat cheese on top for a creamy, tangy finish. Enjoy immediately!
Tips:
- Use quality ingredients: The quality of your steaks and onions greatly impacts the final dish.
- Don’t overcrowd the pan: Cook the steaks in batches if necessary, to ensure proper searing.
- Room temperature steaks: Let steaks sit at room temperature for about 30 minutes before cooking for more even results.
