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Elizabeth Poett’s Weeknight Steaks with Sweet Onions
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulge in a delicious steak dinner any night with this quick and easy recipe from "The Ranch Table" cookbook by Elizabeth Poett.
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
Instructions:
  • Massage 1 teaspoon of salt and all the pepper into the steaks, allowing them to rest for 30 minutes.
  • Prepare the onions by slicing them into 1/4-inch-thick rounds. Heat 2 tablespoons of olive oil in a large cast-iron pan, add the onions with the remaining 1/4 teaspoon of salt. Cook on medium heat, stirring occasionally, until the onions are soft and golden brown, approximately 10 minutes. Remove the onions from the pan and set them aside.
  • Sear the steaks: Heat 1 tablespoon of olive oil in a pan over medium heat until slightly smoking, about 1 minute. Sear the steaks for 30 seconds on each side.
  • Melt butter with garlic and bay leaves: Add the butter, garlic, and bay leaves to the pan. Tilt the pan to pool the mixture to one side, then spoon it over the steaks for 2 minutes. Flip the steaks and baste for another 1 to 2 minutes until desired doneness is reached.
  • Finish: Remove the pan from the heat and discard the bay leaves. Reintroduce the onions to the pan. Taste the sauce and season to perfection. Optional: Prepare the blue cheese sauce and drizzle over the dish before serving.
  • For the blue cheese sauce (optional): In a medium saucepan over low heat, melt the butter in the cream for about 3 minutes. Whisk in the blue cheese, Worcestershire sauce, and salt until the cheese melts, approximately 2 minutes. Serve the sauce warm. If you enjoyed the recipe, please consider leaving us stars and a review below!

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