Name: Elizabeth Poett’s Weeknight Steaks with Sweet Onions
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: For the steaks -; 1 1/4 teaspoons kosher salt, divided, plus more to taste -; 1/4 teaspoon ground black pepper -; 2 (1-inch-thick) New York strip steaks (3/4 to 1 pound each), at room temperature -; 2 sweet onions, such as Vidalia or Walla Walla -; 3 tablespoons extra virgin olive oil, divided -; 3 tablespoons unsalted butter -; 1 garlic clove, smashed -; 2 bay leaves -; For the blue cheese sauce (optional) -; 1/4 cup heavy cream -; 2 tablespoons unsalted butter -; 1/2 cup crumbled Gorgonzola or other blue cheese -; 1 teaspoon Worcestershire sauce -; 1/4 teaspoon kosher salt -

Elizabeth Poett’s Weeknight Steaks with Sweet Onions

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Elizabeth Poett’s Weeknight Steaks with Sweet Onions

1. For the steaks -

2. 1 1/4 teaspoons kosher salt, divided, plus more to taste -

3. 1/4 teaspoon ground black pepper -

4. 2 (1-inch-thick) New York strip steaks (3/4 to 1 pound each), at room temperature -

5. 2 sweet onions, such as Vidalia or Walla Walla -

6. 3 tablespoons extra virgin olive oil, divided -

7. 3 tablespoons unsalted butter -

8. 1 garlic clove, smashed -

9. 2 bay leaves -

10. For the blue cheese sauce (optional) -

11. 1/4 cup heavy cream -

12. 2 tablespoons unsalted butter -

13. 1/2 cup crumbled Gorgonzola or other blue cheese -

14. 1 teaspoon Worcestershire sauce -

15. 1/4 teaspoon kosher salt -

How to cook deliciously - Elizabeth Poett’s Weeknight Steaks with Sweet Onions

1. Stage

Season and rest the steaks: Rub 1 teaspoon of the salt and all the pepper into the steaks and let them rest for 30 minutes.

2. Stage

Make the onions: While the steaks are resting, cut the onions into 1/4-inch-thick rounds. Put the onions, 2 tablespoons of the olive oil, and the remaining 1/4 teaspoon salt into a large cast-iron pan. Cook over medium heat, stirring occasionally, until the onions are soft and golden brown, about 10 minutes, then remove them from the pan; set them aside.

3. Stage

Sear the steaks: Add the remaining 1 tablespoon olive oil to the pan and heat it over medium heat until the oil smokes just a bit, about 1 minute. Add the steaks and sear them for 30 seconds on each side.

4. Stage

Add butter and aromatics and baste: Add the butter, garlic, and bay leaves to the pan. Once the butter melts, tilt the pan so the butter, garlic, and bay leaves pool to one side. While one hand is tilting the pan slightly, use the other to spoon the butter over the steaks, basting them, for 2 minutes, then flip the steaks over and baste them again for another 1 to 2 minutes, until they reach an internal temperature of 125° to 130°F for rare, 145°F for medium, or your preferred doneness.

5. Stage

Serve: Pull the pan off the heat, remove the bay leaves, and return the onions to the pan. Taste the pan sauce and adjust the seasoning. Make the blue cheese sauce and serve over top, if using.

6. Stage

Make the blue cheese sauce (optional): Combine the cream and butter in a medium saucepan and cook them over low heat until the butter melts, about 3 minutes. Add the cheese, Worcestershire sauce, and salt and whisk slowly until the cheese has melted, about 2 minutes. Serve warm. Love the recipe? Leave us stars and a review below!