Pan-Roasted Steak with Caramelized Onions & Goat Cheese Recipe

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.

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