Pan-Seared Steak and Onions

Usually cooked over an open fire in an iron skillet; this stove-top seared steak with bourbon-flavored onions is excellent eaten with sourdough[ bread. Sourdough, developed during the gold rush years, was made with a yeast started of flour mixed with water until it fermented and soured.]

Total Time:
35 min
Prep:
5 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 tablespoons (1/2 stick) butter
  • 2 tablespoons olive oil
  • 2 large onions, sliced
  • 1 boneless sirloin steak (about 2 pounds)
  • Salt and pepper
  • 1/2 cup bourbon
Directions
  • In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.

  • Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.

  • Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.

  • To serve, cut the steak into 1/4-inch-thick slices and top with the onions.


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