When you’re craving a straightforward steak recipe, it’s tough to beat this steak and onions dish. It requires only 30 minutes to prep and cook, is simple to prepare, and is an irresistible combination of tender beef, rosemary and caramelized onions.
Slowly caramelizing the onions in butter until golden brown adds a depth of flavor that complements the richness of the beef. Whether you prefer grilling your steak or broiling it, this recipe ensures a delicious result with minimal effort.
Here’s everything you need to make this savory steak and onions recipe right at home.
Ingredients for Steak and Onions
- Steak: We recommend beef tenderloin, a tender and lean cut of beef that’s juicy and the clear star of the show. For this steak and onions recipe, you’ll need two 1-1/2 to 2 inch thick steaks of 8 ounces each. Here’s more on the different types of steak everyone should know.
- Onion:Â Slicing the onions into equal-sized pieces is key to having them caramelize beautifully in the pan. They add a wonderful sweetness and depth to this recipe.
- Butter:Â Butter in this steak and onions recipe is essential for cooking the onions and infusing richness into the dish.
- White Wine:Â This ingredient deglazes the pan, adding complexity and depth to the caramelized onions. You can swap out the wine for chicken broth.
- Garlic:Â Minced garlic adds a robust, aromatic flavor that complements the onions and steak.
- Rosemary:Â Used as a rub, rosemary provides an earthy, aromatic note that enhances the steak’s flavor. You can also garnish the steak with fresh rosemary before serving.
Directions
Step 1: Caramelize the Onions
In a large skillet, cook the sliced onions in butter over medium heat for 15 to 20 minutes. Stir frequently until the onions have turned golden brown.
Step 2: Add Wine and Garlic
Stir in the white wine (or chicken broth) and minced garlic. Bring to a boil and then reduce the heat. Simmer uncovered for three to four minutes or until the liquid has evaporated.
Step 3: Season the Steaks
Combine the dried rosemary with salt and pepper. Rub the mixture over both sides of the steaks to season them.
Step 4: Broil the Steaks
Preheat your broiler. Place the steaks on a broiling pan and broil 4 inches from the heat for seven to nine minutes on each side or until they reach your desired level of doneness. Heat the stakes to 135°F for medium-rare, 140° for medium and 145° for medium-well.
Editor’s Tip: New to broiling? Here are mistakes to avoid when broiling meat.
Step 5: Serve
Serve the broiled steaks topped with the caramelized onions.
Recipe Variations
- Add mushrooms: Caramelize sliced mushrooms with the onions for an earthy flavor.
- Swap in red wine: Replace white wine with red wine for a deeper and richer taste.
- Add herbs and spices: This recipe keeps things simple with a dried rosemary, salt and pepper rub, but it can always be dressed up. Try our homemade steak seasoning blend or a harissa steak seasoning for a twist. You can also use thyme and tarragon for a unique blend of herbaceous notes.
How to Store Steak and Onions
Store any leftover steak and onions in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or cut into strips and enjoy cold atop a green salad.
Can you freeze steak and onions?
You can freeze any leftovers for up to three months. Wrap the steak tightly in plastic wrap and place in a freezer-safe bag or container. Store the caramelized onions in a separate freezer-safe container. Thaw both in the fridge before reheating on the stovetop.
Steak and Onions Tips
Can you make steak and onions ahead of time?
Yes, you can caramelize the onions ahead of time and store them in the fridge. They’ll keep in there for up to three days. The steaks, however, need to be cooked just before serving for the best flavor and texture.
What sides go well with steak and onions?
Potatoes, both baked and mashed varieties, roasted vegetables and a fresh green salad are excellent choices to complement this hearty dish.
How do you know when the steak is done?
Use a meat thermometer to check the internal temperature. The general rule of thumb is 135° for medium-rare steaks, 140° for medium steaks and 145° for medium-well steaks.
