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Pan-Seared Steaks with Balsamic Onions

From

December/January 2006

Pan-Seared Steaks with Balsamic Onions

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.

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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