Grilled Thick Steak with Caramelized Onions 👨🍳🍷
🛒 Ingredients
For the steak and onions: 1 good quality thick steak (such as sirloin, flank or ribeye) 1 large onion, sliced or thickly diced 1 tablespoon butter (for the onions) 1 tablespoon olive oil Coarse salt and freshly ground black pepper
For the herb-infused butter:
50g salted butter, at room temperature 1 tablespoon finely chopped fresh parsley 1 small clove of garlic, grated or minced A pinch of black pepper
👩🍳 Preparation Method
1. Prepare the Herb Butter (can be made in advance) In a small bowl, mix the softened butter with the chopped parsley, garlic and pepper until smooth. Place the mixture on a piece of cling film or parchment paper. Roll up into a small cylinder (Like a sausage) and pinch the ends together tightly. Refrigerate until firm and set.
Caramelize the Onions
Heat a skillet over medium-low heat with the oil and a tablespoon of butter. Add the onions and a pinch of salt (the salt helps release water). Cook slowly, stirring occasionally, for about 15 to 20 minutes. The onions should be very soft, golden brown, and have a naturally sweet flavor. Remove and keep warm.
Grill the Steak
Remove the steak from the refrigerator about 20 minutes before cooking to allow it to come to room temperature. Dry the steak well with paper towels. Season both sides generously with coarse salt and black pepper. Heat the same skillet (preferably cast iron) over high heat until lightly smoking. Place the steak in the skillet and sear without moving for 2 to 3 minutes to create a golden crust. Turn the steak over and cook for another 2 to 3 minutes (adjust the time depending on the thickness of the meat and your preferred doneness). Remove the steak from the skillet and let it rest on a plate for 5 minutes so that the juices distribute and the meat becomes tender.
🍽️ Plating
Place the steak on a serving plate and drizzle with the juices that remained during the resting period. Arrange the hot caramelized onions on top of the meat. To finish, cut a generous slice of your cold herb butter and place it on top so that it begins to melt slowly, creating a rich and velvety sauce.
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