Steak & Onion Recipe

Bring steak to room temperature

Pat the steak dry with paper towels and let it sit at room temperature for 20–30 minutes before cooking. Dry surface helps a good sear.

Season

Season both sides of the steak evenly with kosher salt, black pepper, and garlic powder. Press seasonings into the meat.

Preheat pan

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot, about 3–5 minutes. Add 1 tablespoon olive oil and swirl to coat.

Sear steak

Add the steak to the hot pan. Sear without moving for 3–4 minutes to develop a brown crust. Flip and sear the other side for 3–4 minutes for medium-rare (internal temp ~125–130°F/52–54°C). Adjust time to desired doneness.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes so juices redistribute. While the steak rests, prepare the onions in the same pan to capture fond.

Prepare onions

While steak rests, slice onions thinly. Measure 1.5 cups sliced (about 1 medium-large onion).

Sweat and caramelize

Return the same skillet to medium heat. Add 1 tablespoon butter and 1 teaspoon olive oil. When butter foams, add the sliced onions, 1/2 tsp sugar, and a pinch of salt. Cook, stirring frequently, for 8–12 minutes until soft and beginning to brown — reduce heat if they brown too quickly.

Deglaze

When onions are nicely browned, pour in 2 tablespoons red wine (if using) or 1–2 tablespoons beef broth to deglaze. Scrape up the browned bits (fond) from the pan with a wooden spoon.

Build sauce

Add the remaining 1/2 cup beef broth, 1 teaspoon worcestershire sauce, and 1 teaspoon fresh thyme (or 1/2 tsp dried). Stir and simmer for 2–3 minutes to reduce slightly and concentrate flavors.

Season sauce

Taste and adjust seasoning with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste. If sauce is too thin, simmer another 1–2 minutes to slightly thicken.

Slice steak

Slice the rested steak thinly against the grain into 1/4-inch slices for maximum tenderness.

Combine and serve

Return sliced steak to the pan with the onions and sauce for 30–60 seconds to warm and coat the meat. Remove from heat. Finish with a squeeze of 1/2 teaspoon lemon juice (optional) and 1 tablespoon chopped parsley, toss gently, then serve immediately.