Tender Steak with Caramelized Onions

Ingredients

• 400 g (14 oz) steak (sirloin or top sirloin), cut into 2 steaks of about 200 g (7 oz) each
• 2 medium onions, thinly sliced (≈300 g / about 2 cups sliced)
• 2 garlic cloves, smashed
• 1 tablespoon olive oil (15 ml)
• 1 tablespoon butter (≈14 g)
• 1 tablespoon neutral oil (vegetable or canola) for searing (15 ml)
• 1½ teaspoons salt, or to taste (≈9 g)
• ½ teaspoon freshly ground black pepper
• 1 tablespoon lemon juice (about 1/2 lemon) to tenderize quickly (15 ml)
• 2 tablespoons chopped scallion/green onion (optional, for finishing)

Instructions

1. Season the steaks with salt, black pepper, the smashed garlic and the lemon juice; let rest 8–10 minutes so the lemon begins to tenderize the meat.
2. Heat a large skillet over high heat until very hot; add 1 tablespoon neutral oil and heat until it just starts to smoke lightly.
3. Sear the steaks 1½–2 minutes per side for medium-rare (adjust for thickness and desired doneness); remove and let rest tented in aluminum foil for a few minutes.
4. Using the same skillet, reduce heat to medium and add 1 tablespoon olive oil; add the sliced onions and a pinch of salt to speed caramelization.
5. Cook the onions, stirring occasionally, until translucent and golden, about 6–8 minutes; if they start to stick, scrape the pan with a spoon to loosen the browned bits and flavor.
6. When the onions are almost done, add the butter and stir until glossy and velvety; return the steaks to the skillet just to warm and coat them with the onions for 1 minute.
7. Serve the steaks topped with the chopped scallions and the onion sauce around them; pair with rice, a salad or potatoes.

Tips

• Don’t pierce the steaks with a fork while searing — use tongs to avoid losing juices.
• If the steaks are very thick, gently pound them with a meat mallet to even thickness so they cook uniformly and stay tender.
• Resting the meat after searing is essential: it improves juiciness and keeps the steak tender.

Variations

• Add 1 tablespoon Worcestershire sauce to the onions for an extra umami boost.
• Use ghee or clarified butter mixed with olive oil if you prefer less smoke while cooking.

FAQ