Pan-Seared Steaks with Vidalia Onions

1. 1

   Set a 12-inch cast-iron skillet over high heat.

2. 2

   Season the steaks generously on both sides with pepper.

3. 3

   When the skillet is searing hot, season the steaks with salt, add them to the skillet and cook for 2 minutes.

4. 4

   Shake the skillet; the steaks should be seared enough to loosen.

5. 5

   Using tongs, turn the steads and cook until browned on the second side but still quite rare, about 2 minutes.

6. 6

   Shake the skillet again to loosen the steaks, then transfer them to ovenproof plates and keep warm in a low oven.

7. 7

   Immediately add the butter and onion to the skillet and cook over moderate heat, shaking often, until the onion is softened, about 5 minutes.

8. 8

   Add the wine and bring to a boil over high heat, scraping up any browned bits.

9. 9

   Using a slotted spoon, transfer the onion to the plates.

10. 10

    Boil the sauce until it is reduced and tasty; season with salt and pepper.

11. 11

    Pour the sauce over the steaks and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.