Categories: Steak
Ingredients
- 1 Tablespoon extra virgin olive oil
- 2 sweet onions, thinly sliced
- 2-12oz New York Strip steaks, cut 1-1/4” thick
- coarse ground salt and pepper OR steak seasoning
- 2 Tablespoons butter
- 2oz chèvre, softened to room temperature
Directions
- Heat extra virgin olive oil in a large, oven-proof skillet (cast iron is best) over medium heat. Add onions then sauté until caramelized and slightly seared, stirring occasionally, 30-40 minutes, turning heat down just slightly if onions begin to burn. We’re looking to achieve between seared and caramelized onions. Scoop into a bowl then set aside. Onions can be made a day ahead of time.
- Preheat oven to 400 degrees. Trim excess fat off steaks then season one side generously with seasoning. Turn heat under skillet to just below high then, once skillet is very hot, add butter and allow to melt. Add steaks seasoned-side down to skillet then season top sides of steaks.
- Sear steaks for 2 minutes, or until a golden brown crust as been formed on the bottom, then flip and transfer the entire skillet into the preheated oven for 6 minutes for medium doneness (roast for more or fewer minutes depending on how well done you like your steaks and/or if they were cut thinner or thicker then 1-1/4” thick.)
- Transfer steaks to a cutting board then let rest for 8-10 minutes before thinly slicing against the grain. Serve topped with butter from skillet, seared caramelized onions, and chevre.