Pan-Seared Steaks with Balsamic Onions

Published December 1, 2005.

Why this recipe works:

While the chef in a steakhouse might spend hours caramelizing the onions for this recipe, we wanted a quick-cooking alternative. In our Pan-Seared Steaks with Balsamic Onions recipe, we used meaty strip steaks for an intensely beefy flavor. For the best sear, we cooked the steaks over… read more

While the chef in a steakhouse might spend hours caramelizing the onions for this recipe, we wanted a quick-cooking alternative. In our Pan-Seared Steaks with Balsamic Onions recipe, we used meaty strip steaks for an intensely beefy flavor. For the best sear, we cooked the steaks over medium-high heat in a heavy-bottomed skillet. Turning to the onions, we skipped a long, slow sauté, and instead browned them quickly before simmering the onions in a balsamic vinegar and brown sugar mixture. Preparing the steaks and sauce in the same pan lent a deep meaty flavor to the sauce, and made this pan-seared steak dish even easier.

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Serves 4

The cooking times here yield medium-rare steaks. Because the sauce is so rich, we think three steaks (the maximum you can fit comfortably in a large skillet) will feed four people when sliced thin.

Ingredients

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