PAN-SEARED STEAK AND ONIONS
Usually cooked over an open fire in an iron skillet; this stove-top seared steak with bourbon-flavored onions is excellent eaten with sourdough bread. Sourdough, developed during the gold rush years, was made with a yeast started of flour mixed with water until it fermented and soured.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
- Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
- Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
- To serve, cut the steak into 1/4-inch-thick slices and top with the onions.
SKILLET STEAK AND ONION ON SOURDOUGH TOAST
Start with mugs of tomato soup, then serve a tossed green salad with these open-face sandwiches. To wrap up such a straightforward Rocky Mountain-style dinner, put out giant sugar cookies, a basket of pears and a bowl of candied almonds. Can be prepared in 45 minutes or less.
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Toast bread; arrange on plates. Pat 1/4 teaspoon pepper onto each side of each steak; sprinkle steaks lightly with salt. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add steaks and sauté to desired doneness, about 4 minutes per side for medium-rare. Place 1 steak on each toast; pour any pan juices over.
- Meanwhile, melt remaining 1 tablespoon butter in another medium skillet over medium-high heat. Add onion and sauté until soft and golden, about 8 minutes. Add beer and half of thyme. Boil until liquid thickens, about 2 minutes. Season with salt and pepper.
- Spoon onion mixture over steaks. Sprinkle with remaining thyme.
SKILLET STEAK AND ONION ON SOURDOUGH TOAST
These open-faced steak sandwiches are equal parts hearty and elegant. Onions cooked in beer (ales are best) partner well with meaty rib eye, and thick toasted slices of sourdough soak up the yummy juices of both. We love this speedy skillet supper with a cup of tomato soup and a light green salad served alongside. And don't be afraid to add a sprinkle of freshly grated aged Parmesan; a hit of salty cheese will only improve what's already a knockout dish.
Yield makes 2 servings
Number Of Ingredients 7
Steps:
- Toast the bread; arrange on plates. Pat 1/4 teaspoon pepper onto each side of each steak; sprinkle the steaks lightly with salt. Melt 1 tablespoon butter in a heavy medium skillet over medium-high heat. Add the steaks and sauté to desired doneness, about 4 minutes per side for medium-rare. Place one steak on each toast; pour any pan juices over.
- Melt the remaining 1 tablespoon butter in another medium skillet over medium-high heat. Add the onion and sauté until soft and golden, about 8 minutes. Add the beer and half of the thyme. Boil until the liquid thickens, about 2 minutes. Season with salt and pepper.
- Spoon the onion mixture over the steaks. Sprinkle with the remaining thyme.
STEAK AND ONIONS
Sweet caramelized onions add great flavor to these rosemary-rubbed steaks. Serve them with baked potatoes and a Caesar salad. Or complement the entree with cooked carrot sticks and apple pie a la mode.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook onion in butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in wine and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid has evaporated., Meanwhile, combine the rosemary, salt and pepper; rub over steaks. Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with caramelized onions.
Nutrition Facts : Calories 495 calories, Fat 25g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 381mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 50g protein.
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