Pan-Fried Steak with Smothered Onions
A thick sirloin cooked in a hot cast iron pan and buried under slow-browned onions.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 620 kcal
Equipment
- •Cast iron pan
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 40 g
- carbs
- 12 g
- protein
- 52 g
- calories
- 620
Instructions
- 1
Take the steaks out of the fridge 40 minutes ahead and salt them on both sides.
- 2
Cook the onions in half the butter over low heat for 20 minutes until soft and browned. Set aside.
- 3
Get the pan smoking with the oil, then lay the steaks in and leave them for 3 minutes without moving them.
- 4
Turn, add the rest of the butter and baste for 3 minutes for medium rare.
- 5
Rest the steaks 8 minutes on a warm plate — this is not optional.
- 6
Reheat the onions in the pan juices and pile them over the steaks with a heavy grind of pepper.
Chef's tips
Dry the steak surface with paper towel just before it hits the pan; wet meat greys instead of browning.
Ingredient substitutions
- sirloin → ribeye or a thick blade steak
Storage
Best fresh; sliced leftovers are good cold in sandwiches.
Common mistakes to avoid
- •A pan that is not hot enough
- •Cutting into the steak before it rests
Serving suggestions
Cooked Pan-Fried Steak with Smothered Onions?
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