Pan-Seared Steak and Onions

1. 1

   In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat.

2. 2

   Add the onions and cook, stirring occasionally, until golden, about 15 minutes.

3. 3

   Transfer the onions to a bowl and set aside.

4. 4

   Generously season both sides of the steak with salt and pepper.

5. 5

   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.

6. 6

   Transfer the steak to a serving platter and cover to keep warm.

7. 7

   Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan.

8. 8

   Allow the liquor to simmer until reduced by half, about 1 minute.

9. 9

   Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted.

10. 10

    Reduce the heat and gently simmer until the onions are heated through, about 2 minutes.

11. 11

    Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.

12. 12

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

* Per serving · 4 servings · Values may vary.

No additional tips available.