Marianne Martinez
Steak and onions is a classic combination that can be cooked in the same pan. This simple dish can be made in just 30 minutes and is a great way to add a depth of flavor to your steak. The key to a good steak is a heavy-duty pan with good heat retention, and the secret to a tasty onion accompaniment is to slowly caramelize them in butter until golden brown. This dish can be served with a side salad or potatoes, and leftovers can be stored in an airtight container in the refrigerator for up to three days.
| Characteristics | Values |
|---|---|
| Prep and cook time | 30 minutes |
| Ingredients | Steak, onions, butter, olive oil, salt, pepper, bourbon, rosemary, garlic, white wine/chicken broth, potatoes, green salad |
| Pan type | Heavy-duty grill pan, skillet |
| Pan temperature | Medium-high heat |
| Steak cut | New York strip, beef tenderloin |
| Steak size | Two 1.5-2 inch thick steaks of 8 ounces each |
| Onion type | Sweet onions |
| Onion size | 1/4-inch thick slices, equal-sized pieces |
| Onion quantity | 2 tablespoons |
| Onion cooking time | 15-20 minutes |
| Steak cooking time | 6 minutes per side for medium |
| Serving suggestions | Top steak with onions, serve with potatoes or salad |
| Leftovers | Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months |
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What You'll Learn
Cooking the onions first
Prepare the Onions:
Slice your onions into equal-sized pieces. This is important to ensure even cooking and caramelization. You can cut them into thin strips or halves, depending on your preference.
Caramelize the Onions:
Heat a large skillet or frying pan over medium heat. Add a generous amount of butter to the pan—about 2 tablespoons. You can also add a tablespoon of olive oil or any other cooking oil. Once the butter has melted, add the onions to the pan. Stir the onions occasionally to ensure even cooking. Cook the onions until they turn a golden brown colour, which should take around 15 to 20 minutes.
Enhance Flavour (Optional):
At this point, you can add additional ingredients to enhance the flavour of the onions. Try adding minced garlic, which provides a robust aroma that pairs well with the onions and steak. You can also deglaze the pan with white wine or chicken broth, adding complexity and depth to the dish.
Cook the Steak Strips:
Remove the caramelized onions from the pan and set them aside in a bowl. Now, it's time to cook the steak strips. Season the steak generously with salt and pepper on both sides. You can also experiment with other spices, such as paprika or a spice mix, to create a flavourful crust. Add more oil to the pan if needed and heat it over medium heat. Place the steak strips in the pan and cook them to your desired doneness. For a good sear, cook the steak strips for about 3 to 4 minutes without stirring, then remove them from the pan.
Combine and Serve:
Once the steak strips are cooked to your liking, return the onions to the pan along with any juices released from the steak. You can also add ingredients like teriyaki sauce, chilli flakes, or vinegar to create a saucier dish. Simmer everything together over medium-low heat until the steak strips are as tender as you like them. Serve your delicious steak strips and onions with your choice of sides, such as rice, noodles, steamed broccoli, or a fresh green salad. Enjoy!
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Adding the steak
Cooking steak and onions in the same pan is possible and is a great way to add flavour to the dish. Here is a step-by-step guide to adding the steak to the pan:
Firstly, choose your cut of steak. A New York strip steak is a popular choice, but any cut of steak can be used. The key to a good steak is using a heavy-duty pan with good heat retention, such as cast iron or copper core. Before cooking, pat both sides of the steak with a paper towel to remove any excess moisture, which can ruin the steak during cooking. Next, generously season both sides of the steak. A simple seasoning of salt and pepper is classic, but for a spicy kick, a rub of paprika and garlic can be used.
Now, you can add the steak to the pan. Heat the pan to a medium-high heat and add a tablespoon of butter and a tablespoon of oil. Fry the steak, turning once, until browned. For a medium steak, cook for around 6 minutes on each side. For a medium-rare steak, 3 minutes on each side is sufficient. Once cooked, remove the steak from the pan and allow it to rest for at least 5 minutes before cutting.
If you are cooking steak strips, the process is slightly different. Lightly coat a large, non-stick frying pan with oil and place over medium-high heat. Add the steak strips to the pan and stir occasionally until no longer pink, which should take around 3 to 4 minutes. Remove the steak strips from the pan and set them aside in a bowl. Repeat this process with the remaining steak strips, adding more oil to the pan as needed.
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Using garlic
Yes, you can cook steak strips and onions in the same pan with garlic. Here is a step-by-step guide:
Minced garlic adds a robust, aromatic flavour that complements the onions and steak. You can also make garlic butter to melt over the steak and onions. To make garlic butter, melt butter in a small saucepan over low heat, add garlic, and remove the pan from the heat. Set this aside until the steaks are cooked.
First, pat the steak dry on both sides with a paper towel. This removes any excess moisture that can ruin the steak while it cooks. Next, rub the steak with a spice mixture. You can use a combination of salt and pepper, paprika, and rosemary.
Heat a heavy-duty grill pan or skillet on medium-high heat for at least 2 minutes before placing the steak on the pan. Place the steak on the pan and cook for 2 minutes, then flip. After flipping, add the onions and butter, and cook for another 2 minutes. Now, add the garlic and cook for 30 seconds to 1 minute.
Remove the steak from the heat and allow it to rest for at least 5 minutes before cutting. You can serve the steak with the garlic butter, and a side of caramelized onions, mashed potatoes, fries, or a green salad.
Enjoy your delicious steak and onions!
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Deglazing the pan
Firstly, choose the right pan. A stainless steel pan or seasoned cast iron skillet is best as it allows your food to brown and caramelize easily. Avoid using a non-stick pan as the food particles won't stick to the surface. After cooking your steak and onions, transfer them to a separate plate, leaving the browned bits in the pan. Pour out most of the fat, reserving about a tablespoon to cook with.
Next, add your liquid of choice to the hot pan. Common options include wine, stock, beer, cider, or broth. You can also use juices or sodas for a sweeter flavor or water in a pinch, though this may dilute the flavor. Be cautious when adding the liquid to a hot pan, as it can generate a lot of steam. Use a utensil to gently scrape up the dissolved food particles from the bottom of the pan, incorporating them into the liquid.
Simmer the mixture until the liquid is reduced by about half. You can then add aromatics like shallots, garlic, or onions, along with dried herbs and spices, to enhance the flavor of your sauce. Finally, return the steak and onions to the pan and coat them with the flavorful sauce.
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Resting the steak
Resting your steak is a crucial step in the cooking process, and it is just as important as bringing it to room temperature before cooking. By allowing the steak to rest, you can achieve an evenly moist and flavourful result.
During the resting period, the outer layers of the steak cool down while the temperature in the centre continues to rise. This is because the latent heat travels through the meat, and the steak's outer and inner temperatures eventually meet. The density of the meat will determine how much its temperature rises when resting. As a general rule, the thicker the meat, the longer it should rest. For example, a 1.5-inch-thick steak will need to rest for around 10 minutes, whereas a prime rib may take up to 45 minutes.
When the steak is on the heat source, the juices in the surface layers are forced away towards the centre, increasing the concentration of moisture. Therefore, if you cut into the steak immediately after cooking, the juices will pour out, and you will be left with a dry piece of meat. Allowing the steak to rest gives the juices time to reabsorb and redistribute, resulting in a much more flavoursome and juicy steak.
To prevent the steak from cooling down too much, you can loosely tent foil over the meat. You can also add a pat of regular or flavoured butter to the resting steak, which will melt into the meat and add a richer taste.
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Frequently asked questions
Yes, you can cook steak strips and onions in the same pan. It is recommended to cook the onions first, remove them from the pan, and then cook the steak strips. This will ensure the steak strips do not overcook while the onions cook through.
It takes approximately 30 minutes to cook steak strips and onions in a pan. This includes the time it takes to cook the onions, which is around 15-20 minutes, and the steak strips, which take around 3-4 minutes.
Firstly, heat butter and/or oil in a large skillet or frying pan over medium heat. Add the onions and cook, stirring occasionally, until golden brown. Remove the onions from the pan and set aside. Next, add the steak strips to the pan and cook, stirring occasionally, until no longer pink. Finally, return the onions to the pan and combine with the steak strips.
Yes, you can add a variety of ingredients to the pan to enhance the flavour of the dish. Some options include garlic, rosemary, white wine or chicken broth, and spices such as salt, pepper, and paprika. You can also add vegetables such as green onions, broccoli, or peppers to create a stir-fry.
