Country Style Steak Recipe

Bring steaks to room temperature

Remove steaks from the refrigerator 30 minutes before cooking and pat dry with paper towels. This helps them sear evenly.

Season steaks

Generously season both sides of each steak with kosher salt, black pepper, smoked paprika, and garlic powder. Press the seasoning into the meat so it adheres.

Preheat pan and oil

Preheat oven to 375°F (190°C). Heat a large oven-safe skillet (cast-iron recommended) over medium-high heat until very hot. Add 2 tbs vegetable oil and swirl to coat.

Sear steaks

Place steaks in the hot skillet without crowding; you may need to work in two batches. Sear for 2-3 minutes per side until a deep brown crust forms. If steaks are thicker, also sear the edges for 30-45 seconds.

Add butter and aromatics

Reduce heat to medium. Add 1 tbs unsalted butter, the smashed garlic cloves, thyme and rosemary sprigs to the pan. Tilt the pan and spoon the melted butter and aromatics over the steaks for 30-60 seconds to baste and add flavor.

Finish in the oven

Transfer the skillet to the preheated oven and roast until the internal temperature reaches desired doneness: about 6-10 minutes for medium-rare (125-130°F/52-54°C) depending on steak thickness. Use an instant-read thermometer. Remove steaks from oven, transfer to a cutting board, and tent loosely with foil to rest for 8-10 minutes. While resting, proceed with the onion pan sauce.

Sauté onions

While steaks rest, wipe out excess fat from the skillet, leaving about 1 tbs of fat and any fond (brown bits). Return skillet to medium heat. Add 1 tbs unsalted butter and the thinly sliced yellow onion. Cook, stirring occasionally, until translucent and beginning to caramelize, about 8-10 minutes. Sprinkle 1 tsp brown sugar over the onions in the last 2 minutes to encourage color.

Deglaze and build sauce

Pour in 1 tbs red wine (or an extra tablespoon of beef broth) to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Add 1 cup beef broth and 1 tbs Worcestershire sauce. Bring to a gentle simmer and reduce for 3-5 minutes to concentrate flavor.

Finish and thicken (optional)

If you prefer a thicker sauce, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Whisk the slurry into the simmering sauce and cook 1 minute until slightly thickened. Stir in the remaining 1 tbs unsalted butter off heat to add gloss and richness. Taste and adjust seasoning with salt and pepper as needed.

Slice and serve

Slice the rested steaks against the grain into 1/4"-1/2" slices. Spoon the caramelized onion pan sauce over the sliced steak.

Garnish

Sprinkle chopped fresh parsley over the steaks and squeeze 1/2 lemon (optional) lightly over the top for brightness. Serve immediately with your choice of sides.