Pan-Roasted Steak with Caramelized Onions and Goat Cheese
Tablespoon extra virgin olive oil
sweet onions, thinly sliced
New York Strip steaks, cut 1-1/4” thick
ground salt and pepper OR steak seasoning
chèvre, softened to room temperature
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.
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.
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.)
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.