A T-Bone Steak with Onions is a simple yet delicious meal that combines the juicy, tender flavors of a perfectly cooked T-bone steak with the savory sweetness of caramelized onions. The key to this dish is to cook the steak to your desired doneness while allowing the onions to become soft, golden, and slightly sweet from slow cooking. It’s a perfect meal for steak lovers, and the onions provide a wonderful complement to the rich flavor of the beef.
Here’s a straightforward recipe for making T-Bone Steak with Onions:
T-Bone Steak with Onions Recipe
Ingredients:
- 2 T-bone steaks (about 1 to 1.5 inches thick)
- 2 tbsp olive oil (or butter)
- 2 medium onions, thinly sliced (yellow or red onions work well)
- 2 tbsp unsalted butter (optional, for extra richness)
- 2 cloves garlic, minced (optional)
- Salt and freshly ground black pepper, to taste
- 1 tsp fresh thyme (optional)
- 1 tbsp balsamic vinegar (optional, for a touch of sweetness and acidity)
- 1/2 cup beef broth (optional, for making a sauce)
Instructions:
1. Prepare the Steak:
- Take the T-bone steaks out of the fridge about 30 minutes before cooking to bring them to room temperature. This helps the steak cook more evenly.
- Season the steaks generously with salt and freshly ground black pepper on both sides. You can also add a little garlic powder or smoked paprika if desired for extra flavor.
2. Cook the Steaks:
- Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. If you prefer grilling, preheat the grill to high heat.
- Once the pan is hot, add the steaks and sear them for 3-4 minutes per side for medium-rare, or longer if you prefer a different level of doneness. If grilling, cook the steaks for about 4-5 minutes per side over direct heat for medium-rare (adjust time based on thickness and preferred doneness).
- Once cooked to your desired doneness, remove the steaks from the skillet and let them rest for about 5-10 minutes to allow the juices to redistribute.
3. Caramelize the Onions:
- In the same skillet (or another pan if preferred), add 1 tablespoon of olive oil or butter over medium heat.
- Add the sliced onions and a pinch of salt. Stir occasionally and cook the onions slowly for about 15-20 minutes, allowing them to caramelize and soften. This slow cooking process will bring out the natural sweetness in the onions.
- In the last 5 minutes of cooking, add the minced garlic (if using) and fresh thyme. Stir to combine and let the garlic cook for about 1-2 minutes until fragrant.
- If you want to deglaze the pan and add some depth of flavor, pour in balsamic vinegar or a splash of beef broth and scrape up any browned bits from the bottom of the pan. Let it cook for another 1-2 minutes, reducing slightly.
4. Assemble and Serve:
- Once the steaks have rested, place them on plates. Spoon the caramelized onions over the top of each steak.
- Optionally, drizzle some of the pan sauce (if made) over the onions and steak for extra flavor.
- Garnish with extra fresh thyme or parsley, if desired.
Tips:
- Steak Doneness: If you’re unsure about the doneness of your steak, use a meat thermometer. For medium-rare, the internal temperature should be 130-135°F. For medium, it’s around 140-145°F, and for well-done, it’s 150°F and above.
- Grilling Option: If grilling, make sure to oil the grill grates before placing the steaks on them to prevent sticking. Grill over high heat and then let the steaks rest after cooking.
- Onions: For an extra boost of flavor, try using red onions or a mix of yellow and red onions for a slightly sweeter and colorful twist. You can also add a splash of wine or whiskey while cooking the onions for added richness.
Storage:
- Leftovers: Leftover steak can be stored in the fridge for up to 3-4 days. You can reheat the steak in a pan with a little butter or oil to maintain moisture.
- Onions: The caramelized onions can be stored separately in an airtight container in the fridge for up to 5 days.
