Description
Grilled Steak with Caramelized Onions and Garlic Butter
Ingredients:
2 ribeye or sirloin steaks
2 medium onions, thinly sliced
3 tbsp unsalted butter (divided)
2 cloves garlic, minced
1/4 cup heavy cream
1 tbsp fresh parsley, chopped (for garnish)
Salt and black pepper, to taste
French fries (as a side)
Instructions:
1. Season the Steaks: Pat the steaks dry with paper towels. Season generously with salt and black pepper on both sides.
2. Grill the Steaks: Heat a grill pan or skillet over high heat. Add 1 tbsp of butter. Cook the steaks for 4-5 minutes per side (for medium-rare), or adjust cooking time to your preferred doneness. Remove and rest the steaks for 5 minutes.
3. Caramelize the Onions: In the same pan, add 1 tbsp of butter and the sliced onions. Cook on medium heat, stirring occasionally, until the onions turn golden and soft (about 10 minutes). Season lightly with salt.
4. Prepare Garlic Butter Sauce: In a small saucepan, melt the remaining 1 tbsp butter. Add minced garlic and cook until fragrant. Stir in heavy cream, and cook for 1-2 minutes until slightly thickened.
5. Assemble: Top each steak with caramelized onions and a dollop of garlic butter sauce. Sprinkle with chopped parsley for garnish.
6. Serve: Plate the steaks with a side of crispy French fries. Enjoy hot!
#SteakDinner
Step-by-Step Guide
Follow this detailed guide for perfect execution. First, ensure your steaks are at room temperature for 30 minutes before cooking. Pat them thoroughly dry—this is key for a good sear. Generously season with salt and pepper. Preheat your grill pan or skillet over high heat until it’s very hot; a drop of water should sizzle and evaporate instantly. Add the butter and immediately place the steaks. Do not move them for the first 4-5 minutes to develop a crust. Flip and cook to your desired doneness. Remove to a plate, tent loosely with foil, and rest. For the onions, use the same pan to capture the flavorful bits. Cook them slowly over medium heat, stirring occasionally. The caramelization process cannot be rushed. For the sauce, gently cook the garlic in butter until fragrant but not browned, then whisk in the cream. Simmer until it coats the back of a spoon.
Serving Suggestions
While French fries are a classic pairing, consider these alternatives for a complete meal. For a lighter option, serve with a crisp arugula salad dressed with lemon vinaigrette. Creamy mashed potatoes or a rich potato gratin make excellent bases for the steak and its sauces. Roasted asparagus or green beans add color and a healthy element. For a decadent touch, top the steak with crumbled blue cheese along with the onions.
How-to Summary
In brief: 1) Season room-temperature steaks. 2) Sear steaks in a very hot pan with butter, then rest. 3) In the same pan, slowly cook onions until golden and sweet. 4) In a separate saucepan, make a simple garlic cream sauce. 5) Top rested steak with onions and sauce, garnish with parsley, and serve immediately.
Frequently Asked Questions
Can I use a different cut of steak? Yes. Ribeye and sirloin are great for grilling. New York strip or filet mignon also work wonderfully. Adjust cooking time based on thickness.
How do I know when my steak is done? Use a meat thermometer. For medium-rare, aim for 130-135°F (54-57°C) internal temperature. Remember, the temperature will rise 5-10 degrees while resting.
My onions are burning instead of caramelizing. What went wrong? Your heat is likely too high. Caramelization requires medium to medium-low heat and patience, taking 10-15 minutes. Stir occasionally.
Can I make the garlic butter sauce ahead of time? You can prepare the components ahead, but combine them just before serving. The sauce can separate if made too far in advance and reheated.
What can I substitute for heavy cream? For a lighter version, half-and-half or whole milk can be used, but the sauce will be less rich and thick. A cornstarch slurry can help thicken it.
Common Mistakes to Avoid
- Not Drying the Steak: Moisture on the surface creates steam, preventing a proper sear. Always pat dry.
- Moving the Steak Too Soon: Allow it to sear undisturbed to form a flavorful crust.
- Skipping the Resting Time: Resting allows juices to redistribute. Cutting immediately causes them to run out.
- Cooking Onions Over High Heat: This leads to burning. Low and slow is the rule for caramelization.
- Overcooking the Garlic: Burnt garlic turns bitter. Cook just until fragrant, about 30 seconds.
Conclusion
This grilled steak with caramelized onions and garlic butter is a restaurant-quality dish achievable in your own kitchen. The combination of a perfectly seared, juicy steak with sweet, soft onions and a rich, creamy sauce is truly unbeatable. By following the detailed steps and avoiding common pitfalls, you can create an impressive and deeply satisfying meal. Remember the core principles: a hot sear, patient caramelization, and a proper rest for the meat. Serve it with your chosen sides for a memorable dinner that is sure to impress.