Savory Pan-Seared Strip Steaks with Balsamic Caramelized Onions
Indulge in the rich and savory flavors of pan-seared strip steaks complemented by sweet and tangy balsamic caramelized onions. This dish showcases the perfect balance between tender, juicy meat and the sweetness of onions that have been beautifully browned and finished with balsamic vinegar. Ideal for a cozy dinner, these steaks are best cooked to medium-rare perfection, allowing the natural flavors to shine. Serve with your favorite sides for a well-rounded meal that's sure to impress.
4
Servings
300
Calories
11
Ingredients
Ingredients
vegetable oil
3 tablespoons (none)
red onions
2 large (peeled & cut into 1/2 inch slices; rings separated)
salt
1/2 teaspoon (to taste)
boneless strip steaks
3 (8-10 ounces each) (none)
garlic cloves
3 (minced)
balsamic vinegar
1/2 cup (none)
balsamic vinegar
1 tablespoon (for finishing)
fresh rosemary
1 teaspoon (minced)
light brown sugar
1 tablespoon (none)
salt
to taste (for seasoning)
pepper
to taste (for seasoning)
Instructions
1
In a large heavy skillet, heat 2 tablespoons of vegetable oil over medium heat until shimmering.
2
Add the sliced onions and 1/2 teaspoon salt to the skillet, stirring often. Cook until the onions are lightly browned and caramelized, about 10 minutes. Transfer the cooked onions to a bowl and set aside. Wipe the skillet clean with paper towels.
3
Increase the heat to medium-high and add the remaining tablespoon of oil to the skillet.
4
Pat the steaks dry with paper towels, then season both sides with salt and pepper. Add the steaks to the hot skillet, ensuring not to overcrowd the pan. Allow the steaks to sear without flipping for 4-5 minutes until a golden-brown crust forms.
5
Flip the steaks and cook for an additional 3-4 minutes for medium-rare doneness. Remove the steaks from the skillet, wrap them tightly in foil, and let them rest.
6
Discard any excess fat from the skillet and reduce the heat to medium. Return the caramelized onions to the pan along with the minced garlic. Cook for about 30 seconds, stirring until fragrant.
7
Pour in 1/2 cup balsamic vinegar, followed by the minced rosemary and brown sugar. Cook, stirring occasionally, until the mixture reduces and thickens to a syrupy consistency, approximately 2 minutes.
8
Unwrap the rested steaks and pour any accumulated juices into the skillet, then add the remaining tablespoon of balsamic vinegar. Season the sauce with salt and pepper to taste.
9
Slice the steaks against the grain into 1/4-inch thick slices. Serve the steaks topped generously with the balsamic onions and the pan sauce.
Nutrition Information
19g
Fat
6g
Carbs
22g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is boneless strip steaks, specifically three steaks weighing between 8-10 ounces each.
How many servings does this steak recipe yield?
This recipe is designed to provide 4 servings.
What type of onions are recommended for the caramelized topping?
The recipe calls for 2 large red onions, peeled and cut into 1/2 inch slices with the rings separated.
How long does it take to caramelize the onions?
It takes approximately 10 minutes over medium heat until the onions are lightly browned and caramelized.
What is the best way to prepare the steaks before cooking?
You should pat the steaks dry with paper towels and season both sides generously with salt and pepper.
How long should I sear the first side of the strip steak?
The first side should be seared without flipping for 4-5 minutes until a golden-brown crust forms.
How long does it take to cook the steaks to medium-rare?
After the initial sear, flip the steaks and cook for an additional 3-4 minutes to achieve medium-rare doneness.
Why should I wrap the steaks in foil after cooking?
Wrapping the steaks tightly in foil allows them to rest, which helps the juices redistribute throughout the meat for a more tender result.
What ingredients are used to create the balsamic reduction?
The reduction is made using balsamic vinegar, minced garlic, fresh rosemary, and light brown sugar.
When do I add the garlic to the pan?
Add the minced garlic after returning the caramelized onions to the skillet, cooking for about 30 seconds until fragrant.
How much balsamic vinegar is used in total?
A total of 1/2 cup plus 1 tablespoon of balsamic vinegar is used throughout the recipe.
What herb is used to flavor the pan sauce?
One teaspoon of minced fresh rosemary is used to flavor the balsamic pan sauce.
How do I know when the balsamic sauce is ready?
Cook the mixture for approximately 2 minutes until it reduces and thickens to a syrupy consistency.
What should I do with the juices that accumulate while the steaks rest?
You should pour any accumulated juices from the foil back into the skillet to incorporate them into the pan sauce.
How should the steaks be sliced for serving?
The steaks should be sliced against the grain into 1/4-inch thick slices.
What is the calorie count per serving?
There are 300 calories per serving in this recipe.
How much protein is in one serving of this dish?
Each serving contains 22g of protein.
What is the fat content for this recipe?
This dish contains 19g of fat per serving.
How many carbohydrates are in each serving?
There are 6g of carbohydrates per serving.
What type of oil is best for searing the steaks?
The recipe recommends using vegetable oil, as it has a high smoke point suitable for searing.
Is sugar used in the balsamic onion topping?
Yes, 1 tablespoon of light brown sugar is added to help thicken the sauce and balance the acidity of the vinegar.
How many garlic cloves are needed?
The recipe requires 3 minced garlic cloves.
Can I use red wine vinegar instead of balsamic?
While you can substitute, balsamic vinegar is preferred for its specific sweetness and syrupy consistency when reduced.
What should I do if the pan is too crowded?
Ensure not to overcrowd the pan so the steaks sear properly; if necessary, cook the steaks in batches.
How thick should the onion rings be sliced?
The onions should be sliced into 1/2 inch thick rounds.
Should the skillet be cleaned during the process?
Yes, wipe the skillet clean with paper towels after caramelizing the onions and before searing the steaks.
What is the first step in the instructions?
The first step is to heat 2 tablespoons of vegetable oil in a large heavy skillet over medium heat until shimmering.
How much salt is added to the onions initially?
Add 1/2 teaspoon of salt to the onions while they are caramelizing.
What temperature should I use to cook the balsamic reduction?
Reduce the heat to medium when returning the onions and adding the balsamic vinegar and sugar.
What are the flavor characteristics of this dish?
This dish is savory and rich, featuring juicy meat paired with sweet and tangy balsamic caramelized onions.