Best Onion Steaks Recipes

HAMBURGER STEAKS WITH ONION AND MUSHROOM GRAVY

Steps:

• For the hamburger steaks: Whisk together the mustard, smoked paprika, egg, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium mixing bowl. Mix in the ground beef and breadcrumbs by hand, then form into 4 oval patties, about 1/2 inch thick.
• Set a large nonstick pan over medium-high heat and add the oil. Add the patties and brown on both sides, about 3 minutes per side. Transfer the patties to a plate; set aside.
• For the onion and mushroom gravy: Turn the heat down to medium and add the mushrooms and thyme. Cook until the mushrooms release their liquid and are browned, about 8 minutes. (The mushrooms might seem dry at first, but will eventually release liquid and add moisture to the pan.) Transfer the mushrooms to a plate; set aside.
• Melt the butter in the pan, add the onions and garlic and cook until translucent and lightly golden, about 10 minutes. Sprinkle in the flour and cook, stirring, until the butter and liquid are absorbed, about 1 minute. Pour the broth and Worcestershire into the pan and stir until the flour is dissolved.
• Turn the heat to high and bring to a boil. Stir the mushrooms back into the pan and nestle in the beef patties. Cover with a lid and reduce the heat to medium low. Let simmer until the sauce has thickened and a thermometer inserted into the patties registers 165 degrees F, about 10 minutes.
• Turn the patties over a few times to coat in the sauce. Season with salt and pepper and top with the parsley.

COUNTRY FRIED STEAKS WITH SWEET ONION GRAVY

Steps:

• In a shallow bowl, stir together the flour, cornstarch, onion powder, garlic powder, salt, black pepper, and cayenne pepper until thoroughly mixed. Remove 1/3 cup of the flour mixture, and set aside. Gently press the cube steaks into the remaining flour mixture in the bowl until well coated on both sides.
• Heat butter and olive oil in a large skillet over medium heat until the foam subsides on the butter. Gently pan-fry the steaks until the coating is browned, about 4 minutes per side. Turn only once. Remove the steaks to a platter.
• Spread the onions out into the skillet with the remaining oil and butter, and cook over medium heat until the onions are translucent, 5 to 7 minutes, stirring often. Sprinkle the reserved flour mixture over the onions; cook and stir for 1 more minute, then pour in the beef stock and milk. Bring the mixture to a boil, stirring constantly until the gravy is thickened. Scrape the pan well to dissolve any flavor bits left in the bottom. Return the browned steaks to the gravy mixture, then push them down into the gravy. Cover the skillet, reduce heat to low, and simmer until the steaks are very tender, about 45 minutes, stirring occasionally.

RIB-EYE STEAKS WITH GORGONZOLA BUTTER AND CRISPY SWEET ONION RINGS

Steps:

• For gorgonzola butter:
• Preheat oven to 350°F. Place garlic on piece of foil; drizzle with olive oil. Enclose garlic in foil. Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork. Mix in butter, cheese, and parsley. Season with salt and pepper. Transfer Gorgonzola butter to sheet of plastic wrap. Using plastic wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.) Cut into 1/2-inch-thick rounds.
• For onion rings:
• Pour buttermilk into large bowl. Add onion rings; toss to coat. Let stand 1 hour, tossing occasionally. Mix flour, onion powder, garlic powder, salt, and pepper in another large bowl.
• Preheat oven to 350°F. Pour enough oil into heavy large skillet to reach depth of 3 inches. Heat over medium-high heat to 350°F. Working with a few onion rings at a time, shake off excess buttermilk, then turn onion rings in flour mixture to coat. Fry onion rings until deep golden brown, adjusting heat as necessary for each batch to maintain temperature at 350°F, about 2 minutes. Transfer onion rings to paper towels to drain, then place on baking sheet and keep warm in oven while frying remaining onion rings.
• For steaks:
• Brush steaks with olive oil; sprinkle with salt and pepper. Heat 2 large nonstick skillets over medium-high heat. Add 3 steaks to each skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Serve with Gorgonzola butter and onion rings.

BBQ ONION STEAKS WITH HONEY-MUSTARD SAUCE

Steps:

• Prepare barbecue (medium-high heat). Whisk oil and butter in small bowl. Whisk mustard and next 3 ingredients in another small bowl.
• Run 2 thin metal skewers or soaked bamboo skewers parallel through each onion slice, placing skewers about 1 1/2 inches apart to keep slice intact. Trim ends of bamboo skewers. Brush both sides of onion slices with oil mixture. Place onions on grill and cook until beginning to char, turning and brushing often with oil mixture, about 11 minutes. Brush top side of onions with mustard mixture and cook until mixture begins to bubble, about 2 minutes. Turn onions; brush with mustard mixture and grill until beginning to caramelize, about 1 minute longer. Transfer onions to plate. Brush with mustard mixture.

SEARED STRIP STEAKS WITH BRAISED PEPPERS AND ONION

Steps:

• Pat steaks dry. Generously season with salt and pepper; sprinkle with oregano and coriander. Let stand 5 minutes.
• Heat a large cast-iron skillet over high. Swirl in 1 tablespoon oil. Add steaks in a single layer. Cook, undisturbed, until a brown crust forms on bottoms, about 4 minutes. Flip and cook, undisturbed, until a crust forms on other sides and a thermometer inserted into thickest parts reads 125 degrees for medium-rare, about 3 minutes more. Transfer to a plate.
• Reduce heat to medium; wipe any blackened bits from bottom of skillet with a paper towel. Add remaining 2 tablespoons oil, bell peppers, onion, and basil sprigs; season with salt and pepper. Cook, stirring occasionally, until vegetables are golden and tender, 18 to 20 minutes. Add vinegar; cook until reduced by half, about 30 seconds. Add tomato sauce, accumulated juices from steak, and 1/3 cup water. Simmer, stirring a few times, until reduced and thickened slightly, about 2 minutes. Remove and discard basil.
• Thinly slice steak against the grain. Serve over rice, with braised vegetables and basil leaves.

SEARED TUNA STEAKS WITH WASABI-GREEN ONION MAYONNAISE

Steps:

• Whisk first 3 ingredients in small bowl to blend, adding more wasabi paste if desired. Cover and refrigerate.
• Whisk teriyaki sauce, soy sauce, and rice vinegar in small bowl to blend. Place tuna steaks in resealable plastic bag. Add teriyaki mixture; seal bag. Turn bag to coat. Let stand at room temperature 30 minutes, turning bag occasionally.
• Brush grill with vegetable oil. Prepare barbecue (medium-high heat). Drain tuna steaks. Grill tuna to desired doneness, about 4 minutes per side for medium. Top each tuna steak with about 2 tablespoons wasabi mayonnaise and serve.

SALISBURY STEAKS WITH FRENCH ONION GRAVY

Steps:

• Place a drizzle of EVOO in a skillet over medium heat and melt the butter into the oil. Add the onions, season with salt and pepper, a little ground thyme and add the bay. Caramelize the onions until very soft and sweet and light golden in color, 20 to 25 minutes.
• Meanwhile, soak the bread in milk or half-n-half. Place the meat in a bowl and add the egg. Squeeze out the bread and crumble into crumbs as you add to the bowl. Add the Worcestershire and grated onion to the beef. Sprinkle with salt and pepper and combine. Form into 4 (1-inch thick) oval loaves. Heat a drizzle of EVOO in a large skillet over medium-high heat. Add the loaves and cook until cooked through, about 15 minutes, turning occasionally. Transfer the meat to a plate.
• Sprinkle the flour over the caramelized onions, stir 1 minute. Deglaze the pan you cooked the meat in with the wine and pour into the onions. Add the beef stock and thicken a moment. Serve the gravy over the Salisbury steaks. Garnish with a little watercress, if desired.

HAMBURGER " STEAKS" WITH ONION GRAVY

Steps:

• In a large bowl mix together beef, egg, bread crumbs, 1 package soup mix, and Worcestershire sauce. Form into 8 balls and flatten into patties.
• Mix flour salt and pepper.
• Dredge patties in flour mixture.
• Heat large skillet over med-high heat. Fry the patties 4 minutes each side, then remove patties to a platter.
• Heat oil and sauté onions until translucent, about 10 minutes.
• Add the rest of the flour mixture to onions and stir to coat.
• Mix broth and last package of onion soup and add to the onions. Stir well.
• Return the patties to the pan, cover and reduce heat to low.
• Simmer 15-20 minutes until beef is cooked through. Stir occasionally to make sure gravy is not sticking to bottom of the pan or clumping.

TUNA STEAKS WITH LEMONY TOMATOES AND ONION

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high. Season tuna with salt and pepper. Cook, without turning, until golden brown on one side, 3 to 5 minutes. Turn over, and continue to cook until medium-rare, 1 to 2 minutes more. Transfer tuna to a plate, and set aside.
• In a medium bowl, toss together tomatoes, onion, lemon juice, and remaining tablespoon oil; season salad with salt and pepper.
• Serve tuna on top of tomato-onion salad, with lemon wedges alongside, if desired.

GRILLED T-BONE STEAKS WITH BALSAMIC ONION CONFIT

Steps:

• 1 To make the onions, melt the butter in a nonstick large skillet over medium heat. Add the onions and salt and stir well. Add 1 cup water. Cook, stirring often, until the water evaporates and the onions are softened, about 20 minutes. Stir another cup of water into the onions. Cook, stirring often, until the water evaporates and the onions are tender and beginning to brown, about 20 minutes more.
• 2 Stir in the vinegar and honey. Cook, stirring often to avoid scorching, until the onions are caramelized and the liquids are syrupy, about 10 minutes. Remove from the heat and cover the skillet to keep the onions warm.
• 3 Meanwhile, prepare a hot fire in an outdoor grill. Season the steaks with the salt and pepper and let stand at room temperature while the grill heats.
• 4 Lightly oil the grill grate. Place the steaks on the grill and cover. Grill, turning after 3 1/2 minutes, until the tops of the steaks feel somewhat firmer than raw when pressed with a finger, about 7 minutes for medium-rare steak.
• 5 Transfer each steak to a dinner plate. Top with a heap of onions and serve at once.

HAMBURGER STEAKS WITH MUSHROOM-ONION GRAVY

Steps:

• 1. In a large bowl, mix together ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 5 balls, and flatten into patties.
• 2. Heat oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove patties to a plate, and keep warm.
• 3. Saute onion and mushrooms in hamburger skillet until onions are transparent. Sprinkle flour over the mushroom-onion mixture. Stir in with a fork. Gradually mix in beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat, scrapping the bottom, until gravy thickens. Turn heat to low, return patties to the gravy, cover and simmer for another 10 minutes.

CARAMELIZED ONION-TOPPED STEAKS W/ CREAMY HORSERADISH SAUCE

Steps:

• Cook Onion in Dressing in Large Skillet on Medium Heat Until Tender.
• Push Onion to Edges of Skillet.
• Add Steaks to the skillet: Cook 5 Minutes on Each Side for Medium Rare or Longer to Desired Doneness.
• Meanwhile, Combine Sour Cream and Horseradish.
• Place Steaks on Serving Plates; Top with Onions.
• Serve with Horseradish Sauce.

SKIRT STEAKS WITH RED ONION MOJO

Steps:

• Preheat oven to 350°F. Combine first 9 ingredients in blender. Purée until marinade is almost smooth. Arrange steaks in 15x10x2-inch glass baking dish. Pour marinade over. Cover dish tightly with foil. Roast in oven 1 hour. Remove dish from oven; uncover and let steaks cool in marinade 2 hours. Cover and refrigerate in marinade overnight.
• Remove steaks from marinade and pat dry with paper towels. Sprinkle steaks on both sides with salt and pepper. Pour 1/3 cup oil into each of 2 heavy large skillets; heat over high heat until oil is very hot. Add 4 steaks to each skillet and cook until crisp outside, about 3 minutes per side. Drain briefly on paper towels. Arrange steaks on platter; spoon Red-Onion Mojo over. Garnish with lime slices and serve.

STEAKS WITH FRENCH ONION SAUCE

Steps:

• Sprinkle steaks with thyme, pepper and garlic powder. In a large skillet over medium-high heat, brown steaks in 1 teaspoon butter on both sides. Remove and keep warm. , In the same skillet, saute mushrooms and onion in remaining butter until tender. Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until liquid is reduced by half. Add consomme and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Return steaks to the pan. Cover and cook for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with toasted French bread.

SPICE-RUBBED STRIP STEAKS WITH SWEET-AND-SPICY ONION SAUCE

Steps:

• Mix together the paprika, chili powder, coriander, 1 teaspoon black pepper and 1 teaspoon salt in a small bowl. Sprinkle the steaks on both sides with the spice mixture. Refrigerate for 1 hour.
• Heat the olive oil in a large skillet over medium-low heat. Add the onions and sprinkle with salt and pepper. Cook, stirring occasionally, until soft and slightly golden, 10 to 15 minutes. Add the garlic, tomato paste and pepper flakes, and cook for 2 minutes. Stir in the beef broth, hot sauce and Worcestershire. Cook until thickened, about 5 minutes. Keep warm.
• Prepare a grill or grill pan for medium-high heat.
• Grill the steaks for 3 to 4 minutes per side for medium rare. Let rest for 5 minutes. Serve topped with the onion sauce.

SLICED STEAKS WITH SAUERBRATEN, ONION HASH BROWNS, SPICED RED CABBAGE

Steps:

• In a medium skillet over medium heat combine 2 tablespoons oil and 2 tablespoons butter. When butter melts into oil add hash browns and thinly sliced onions, season with salt and pepper. Cook 7 to 8 minutes, turn with spatula and press to crisp, cook 7 to 8 minutes more.
• Heat a large skillet with 2 tablespoons oil over medium to medium-high heat. Add cabbage, caraway, paprika, salt and pepper, cook stirring occasionally 2 to 5 minutes, until tender.
• While cabbage and potatoes are working, preheat broiler. Heat a small skillet over medium heat with 2 tablespoons oil. Add chopped onions and a bay leaf, salt and pepper, cook 8 minutes until soft and sweet.
• Pat meat dry and season with oil, salt and pepper. Broil the meat 10 to 15 minutes, ranging from medium-rare to medium-well doneness, turning once. Rest 5 minutes then thinly slice against the grain.
• While meat cooks, add sugar and vinegar to the onions and stir 1 minute. Add beef stock and bring to a bubble. Reduce heat under gravy to low and stir in cream.
• Stir the apple cider or juice together with mustard and pour over red cabbage. Stir to combine 1 minute then turn off heat.
• Remove bay leaf from gravy. Serve cabbage and hash browns next to sliced steak topped with gravy.

SICILIAN TUNA STEAKS IN ONION SAUCE

Steps:

• SAUCE:.
• Saute the onions in olive oil and butter over medium heat in a large skillet.
• Add salt and cook, stirring until they are limp.
• Stir in vinegar and sugar, and cook over a slightly lower heat until the vinegar has evaporated.
• I caution you, the escaping steam will take your breath away so stay well away from the skillet when possible, but do perservere!
• When vinegar has evaporated, add cayenne or tabasco, mix well and remove from heat.
• The sauce should still retain the texture of the onions and yet retain enough moisture to be spoonable.
• Cover and keep warm.
• TUNA:.
• Over medium heat, add olive oil and bay leaves to a skillet large enough to hold tuna steaks in one layer.
• When the oil is warm, not hot, add tuna and salt and pepper to taste.
• Saute 2-3 minutes per side, but this will depend on thickness of steaks and your doneness preference-- we like ours on the rare side.
• Raise heat, add wine, and cover pan a second or two, just until the wine has stopped steaming.
• Uncover skillet, cook 30 seconds longer, then transfer tuna to plates.
• Spoon the onions and sauce over the top of each, and serve.

GRILLED CUBE STEAKS WITH RED ONION SAUCE

Steps:

• Place steaks and 2 Tbsp of Italian dressing in freezer zip bags to marinate for a couple hours or all day.
• When ready to grill lightly coat both sides of each steak with Montreal Steak Seasoning.
• Heat grill to med-hi.
• Cook steaks about 10 minutes for each side.
• For the sauce:.
• Heat the oil in a large heavy frying pan and add the onions.
• Cook on a low heat for about 10-15 minutes until soft. Stir in the basil/rosemary and cook for another 5 minutes.
• Turn the heat up and add the sugar, let the onions caramelize slightly by stirring over a medium high flame for 3 minutes, add the flour and cook for a few minutes before adding the stock and wine.
• Taste and then add salt and pepper.
• Serve over steaks.

FRENCH ONION RIB EYE STEAKS

Steps:

• For French Onions: In a 10-inch frying pan, combine onion, butter and sugar.
• Stir often over medium-high heat until onion is lightly browned, about 12 minutes.
• Add flour and mix well.
• Stir in beef broth and milk.
• Stir over high heat until boiling.
• Continue to boil, stirring constantly, until liquid is almost evaporated, 4 to 5 minutes.
• Remove from heat and stir in 1/2 cup shredded Swiss cheese and shredded Parmesan Cheese.
• Add salt and pepper to taste. (Makes about 1 cup).
• Rinse steak and pat dry.
• Pat salt, pepper and garlic flakes evenly onto meat.
• Preheat oven to 400°F.
• Pour oil in 10-inch non-stick pan and heat over high heat (tilt to cover bottom of pan with oil).
• When oil is hot, add steak and brown on both sides, about 4 minutes total.
• Supporting meat with tongs, tip steak onto its edge and rotate to brown lightly, about 2 minutes total.
• As fat accumulates in pan, wipe it out with paper towels.
• Put steak on oven-safe plate and bake in 400°F oven until meat is done to your liking, 8 to 12 minutes for rare or about 20 minutes for well done.
• Remove plate from oven.
• Turn oven heat to broil.
• Remove fat from plate with a paper towel.
• Mound French onions on meat and sprinkle with 1/2 cup shredded Swiss cheese.
• Broil in pan about 6 inches from heat until cheese bubbles and begins to brown, 3 to 4 minutes.
• Remove pan from oven and pour broth around meat, stirring to release browned bits.
• To serve, cut meat and onions into 4 equal portions.
• Transfer to individual plates and spoon juices around meat.

ONION STEAKS

Steps:

• Mix together the oil, butter, Dijon, honey savory & Worcestershire sauce; beat until well blended.
• Pour into a shallow dish large enough to hold the 4 onion slices flat in the marinade.
• Run a water soaked bamboo skewer through each onion slice from one side to the other to hold the slice together. Trim off any protruding bits of the skewers.
• Place onion slices it in the marinade and refrigerate until 15 minutes before serving or proceed to cook them now. They may be prepared the day before and kept overnight.
• Flip the slices a few time to evenly coat the slices with the marinade.
• Over medium heat warm a lightly oiled skillet.
• Remove onion slices from the marinade and fry the slices until golden on both sides approx 7 minutes each side.
• Be careful that they do not burn-the honey tends to caramelize quickly. If necessary turn the heat a bit lower.
• Serve & enjoy.