Grilled Chop Steak & Onions Recipe

Prepare breadcrumb soak

In a medium bowl, combine the plain breadcrumbs and whole milk. Let sit 5 minutes until milk is absorbed and mixture is soft.

Mix meat

In a large mixing bowl, combine ground beef, soaked breadcrumbs, eggs, Worcestershire sauce, grated onion, minced garlic, kosher salt, black pepper and smoked paprika. Use your hands or a sturdy spoon to mix gently until just combined. Do not overwork the meat to avoid dense patties.

Portion and form

Divide the mixture into 12 equal portions (approximately 8 oz / 225 g each for catering-sized chops). Lightly oil your hands or a work surface with vegetable oil. Form each portion into a rectangular/oval patty about 1/2 to 3/4 inch thick, pressing a shallow indentation across the middle of each to promote even cooking.

Preheat grill or griddle

Preheat a grill or heavy griddle to medium-high heat (about 375–425°F / 190–220°C). Brush grates or surface with a little vegetable oil to prevent sticking.

Grill

Grill the chop steaks 4–5 minutes per side for medium (internal temperature 150–155°F / 65–68°C). For medium-well, cook 5–6 minutes per side. Avoid pressing down on the patties so juices are retained. If using a griddle, sear until a deep brown crust forms and flip once.

Finish with butter

During the last minute of cooking, place about 1/3 tablespoon of butter on each chop steak to melt and baste. Remove steaks to a warm tray and tent loosely with foil to rest for 5 minutes. This yields juicy chop steaks sized for catering service.

Prepare onions

While the steaks rest, heat a large sauté pan or skillet over medium heat. Add the unsalted butter and vegetable oil and let the butter melt until foamy.

Cook onions low and slow

Add the thinly sliced onions to the pan and toss to coat in butter and oil. Cook over medium to medium-low heat, stirring frequently, for 15–20 minutes, until the onions are very soft and beginning to caramelize. Sprinkle the granulated sugar over the onions about 5 minutes into cooking to assist caramelization.

Season and deglaze

Season the onions with kosher salt and black pepper. If the pan develops fond or looks dry, pour in the beef stock (or a splash of water) to deglaze and scrape up browned bits. Stir in the red wine vinegar, cook 1–2 more minutes to reduce slightly and balance sweetness with acidity.

Hold warm

Keep the sautéed onions warm in a covered container or low oven (200°F / 95°C) until service. For catering, transfer onions to hotel pans and cover to retain heat.

Plate or hold for service

Place each rested chop steak on a serving tray or individual plates. Spoon a generous portion of sautéed onions over each chop steak. If desired, pour warmed steak sauce or pan jus around the chops.

Garnish

Sprinkle chopped fresh parsley over the plated chop steaks for color. Serve immediately or keep in a steam table at a safe holding temperature (above 140°F / 60°C) until served.