Steak and Onion

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Introduction:
Steak and Onion is a classic, hearty dish that combines tender, flavorful steak with sweet and savory caramelized onions. Perfect for a satisfying dinner, this recipe is easy to prepare and offers a restaurant-quality meal at home. Serve it with your favorite sides for a complete and indulgent experience.

Ingredients Quantities:

For the Steak:

  • 2 ribeye or sirloin steaks (about 1 inch thick)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme (optional)
  • 1 teaspoon dried rosemary (optional)

For the Caramelized Onions:

  • 2 large onions, thinly sliced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar (optional)
  • Salt and pepper to taste

Optional Additions:

  • Fresh herbs (such as parsley or thyme) for garnish
  • 1/4 cup beef broth or red wine (for deglazing the pan)

Instructions:

1. Prepare the Steak:

  • Take the steaks out of the refrigerator about 30 minutes before cooking to bring them to room temperature.
  • Rub the steaks with olive oil and season generously with salt, pepper, minced garlic, dried thyme, and rosemary (if using).

2. Cook the Caramelized Onions:

  • In a large skillet, heat the butter and olive oil over medium heat.
  • Add the sliced onions and cook, stirring occasionally, for about 20-25 minutes or until the onions are golden brown and caramelized. Lower the heat if the onions start to burn.
  • If using, stir in the balsamic vinegar and cook for another 2-3 minutes.
  • Season with salt and pepper to taste, then transfer the onions to a plate and set aside.

3. Cook the Steaks:

  • In the same skillet, heat a bit more olive oil over medium-high heat.
  • Add the steaks to the skillet and cook for 3-4 minutes on each side for medium-rare, or until they reach your desired level of doneness.
  • Remove the steaks from the skillet and let them rest on a plate, covered loosely with foil, for about 5 minutes.

4. Deglaze the Pan (Optional):

  • If desired, add beef broth or red wine to the skillet and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan. This will create a delicious pan sauce to serve with the steaks.

5. Serve:

  • Slice the rested steaks against the grain and place them on plates.
  • Top with the caramelized onions.
  • Drizzle with the pan sauce if you made one.
  • Garnish with fresh herbs if desired.

Tips for Success:

  • Use a meat thermometer to check the internal temperature of the steak for perfect doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (66°C) for medium-well.
  • Letting the steak rest before slicing helps retain the juices and ensures a more tender result.
  • Be patient with the onions; slow cooking them over medium heat is key to achieving rich caramelization.

Nutritional Estimate:
(Per Serving, based on 2 servings)

  • Calories: 550
  • Fat: 38g
  • Saturated Fat: 14g
  • Cholesterol: 120mg
  • Sodium: 350mg
  • Carbohydrates: 10g
  • Fiber: 2g
  • Sugars: 4g
  • Protein: 40g

Recommendation:
This Steak and Onion dish pairs wonderfully with mashed potatoes, roasted vegetables, or a fresh green salad. For an extra touch, you can also top the steaks with a pat of herb butter. Enjoy this classic meal for a special dinner or whenever you’re in the mood for a hearty, flavorful dish!

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