Rib-Eye Steaks with Caramelized Onions

 (courtesy of Lucy Vaserfirer's The Art of Searing)

Four 1- to 1¼-inch-thick rib-eye steaks, weighing about 12 ounces each

Kosher salt and freshly ground black pepper

¼ cup (½ stick) unsalted butter

2 large yellow onions, julienned

2 tablespoons extra-virgin olive oil

2 tablespoons red wine

½ teaspoon minced fresh thyme

Season the steaks generously with salt and pepper and set aside at room temperature for about 30 minutes. Meanwhile, heat a large, heavy sauté pan over medium-low heat. Add the butter and onions and cook, stirring frequently, for 30 to 35 minutes, or until caramelized.

When the onions are nearly done, heat another large, heavy sauté pan over high heat until very hot but not smoking. Add the oil and swirl to coat the bottom of the pan. Add the steaks and cook without disturbing for 4 to 5 minutes, or until they release from the pan and are crusty and brown. Using tongs, turn the steaks over and continue to cook over high heat for another 2 to 3 minutes, or until they reach the desired doneness. Moisture will just begin to accumulate on the surface of the steaks when they are medium-rare. Remove the steaks to a plate and tent with foil to keep warm.

Reduce the heat to medium, add the wine and thyme to the pan, and simmer for a minute or so, scraping up the browned bits from the bottom of the pan with a heatproof spatula. Stir in the caramelized onions and any accumulated juices from the steaks and season with salt and pepper to taste.

Arrange the steaks on individual plates, divide the caramelized onions among the steaks, and serve immediately.

Caramelized Onions

Caramelized onions add so much flavor to so many different foods, from seared steaks to burgers and sandwiches to vegetable and grain dishes. As they cook, the onions slowly turn a deep brown and taste sweet and meltingly tender.

For the best results, choose yellow or sweet onions. Cut the onions into uniform julienne pieces for even cooking. Do not slice the onions into rounds or half-moons because the small pieces from the center of the onion will burn before the largest pieces brown. (See Lucy's blog, Hungry Cravings, for a demonstration of how to julienne an onion—it’s not the same as slicing it!)

And keep in mind that what seems like a huge heap of raw onions will cook down considerably. One medium-size onion yields about ½ cup caramelized onions. Cook the onions in an ample amount of oil and/or butter, about 2 tablespoons per onion, in a large, heavy pan over low to medium-low heat for 30 to 35 minutes, stirring often. You should hear a soft, slow sizzle for the duration of the cooking time. If you hear a lively sizzle, as in sautéing, turn the heat down slightly—the onions will burn before they caramelize if the heat is too high. At first the onions will exude moisture, as if they’re sweating. Once most of the moisture evaporates, they will begin to brown. The color and flavor take time to develop; properly caramelized onions take at least 30 minutes to make. Caramelized onions can be prepared up to several days in advance and kept tightly sealed in the refrigerator.



- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)