This post pays homage to my dear friend Karla! Karla is what you call a Renaissance woman because she does it ALL.
- World traveler
- Accomplished writer
- Life of the party
- Active in her community
- Sequins wearer
- Dance floor slayer
- Certified personal trainer and group fitness instructor
As the city’s former restaurant reviewer, Karla also knows the best places to eat. She’s the one that introduced me to the Spicy Shrimp Soup restaurant! It was at a dinner date at Harbinger a few months ago though, that she gave me the idea for this ridiculous steak pairing that I had to share with you as a decadent and special Valentine’s Day dinner idea – Pan-Roasted Steak with Caramelized Onions and Goat Cheese!
As Karla and I chatted over dinner and drinks at the restaurant that night, we somehow got to talking about steak. I have no idea why, but as born and bred Midwesterners it’s really not that surprising. Anyway, I told her I was making mushroom and rosemary steaks for dinner later that week and Karla’s all – HOLD MY BEER (make that wine – did I mention she’s studying to become a level 2 sommelier?) and proceeded to tell me about the luscious combination of steak, caramelized onions, and chevre she served her parents a few weeks before.
CAN YOU SAY UPGRADE?
If you’re a steak lover like Karla and me, do yourself a favor and get this combo on your dinner menu as soon as possible. Make for Valentine’s Day of COURSE, because the same dish would cost $30+ out at a restaurant, but truly today. Or tomorrow. Or the day after that. You get the idea!
Although the name sounds fancy, this is such an easy meal to make with just 4 main ingredients. Seasoned New York strip steaks are seared in butter for 2 minutes, flipped then roasted in the oven for 6, then topped with caramelized onions, softened goat cheese, and – my contribution to the recipe – a drizzle of browned butter from the skillet. Oh MAN, it totally transforms the meat. I may or may not scrape every bite of steak across the bottom of the buttery skillet every time I make this dish. Which has been about 3 times this past month!
Start by making the caramelized onions, which can be made a day ahead of time. To a large, oven-safe skillet (preferably cast iron) heat 1 Tablespoon extra virgin olive oil over medium heat then add 2 sliced sweet onions and saute until golden brown and caramelized, 30-40 minutes.
Traditionally caramelized onions are cooked over low heat for up to several hours but we’re going for mix between seared and caramelized. That said, keep the heat at or a touch below medium, if the onions start burning, the whole time.
Scoop the onions into a bowl then set aside.
Steak time! You’ll need 2, 12oz (ish) new york strip steaks cut 1-1/4″ thick. The day I took photos for this recipe all I could find were 16oz steaks – totally fine – use what you’ve got!
My best tip for cooking a special meal like this one is to splurge on good quality steaks with great marbling. These steaks didn’t have a ton of marbling but if you slice them very thinly and against the grain after cooking you’ll get a really tender bite of steak.
Turn the heat under the skillet up to just below high then, when the skillet is super hot, add 2 Tablespoons butter and allow to melt. The butter not only gives the steaks a gorgeous, golden-brown crust but it also acts as a sauce to drizzle over at the end. It is my FAVORITE part of this dish!
Season one side of the steaks generously with coarse salt and pepper OR your favorite steak rub (I love this homemade rub,) then add seasoned-side down into the hot butter. Season the tops then saute for 2 minutes, flip the steaks, then place the whole skillet into a 400 degree oven for 6 minutes for medium-doneness.
NOTE: adjust roasting time depending on how well done you like your steaks AND/OR how big and thickly cut they are. Again, these were 16oz steaks cut 1-1/4″ thick. I cooked them for 6 minutes to get the medium-rare doneness you see in the photos here.
Transfer the steaks to a cutting board to rest for 8-10 minutes then thinly slice against the grain, transfer to plates, and top with the caramelized onions, softened chevre (goat cheese,) and a big spoonful of the browned butter from the bottom of the skillet. PER.FEC.TION, my friends!! I hope you love this very special dish! Enjoy!
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Pan-Roasted Steak with Caramelized Onions and Goat Cheese
Pan-Roasted Steak with Caramelized Onions and Goat Cheese is decadent beyond measure! Perfect for date night or anytime you want a delicious and indulgent dinner at home.
- 1 Tablespoon extra virgin olive oil
- 2 sweet onions, thinly sliced
- 2-12oz New York Strip steaks, cut 1-1/4” thick
- coarse ground salt and pepper OR steak seasoning
- 2 Tablespoons butter
- 2oz chèvre, softened to room temperature
- Heat extra virgin olive oil in a large, oven-proof skillet (cast iron is best) over medium heat. Add onions then sauté until caramelized and slightly seared, stirring occasionally, 30-40 minutes, turning heat down just slightly if onions begin to burn. We're looking to achieve between seared and caramelized onions. Scoop into a bowl then set aside. Onions can be made a day ahead of time.
- Preheat oven to 400 degrees. Trim excess fat off steaks then season one side generously with seasoning. Turn heat under skillet to just below high then, once skillet is very hot, add butter and allow to melt. Add steaks seasoned-side down to skillet then season top sides of steaks.
- Sear steaks for 2 minutes, or until a golden brown crust as been formed on the bottom, then flip and transfer the entire skillet into the preheated oven for 6 minutes for medium doneness (roast for more or fewer minutes depending on how well done you like your steaks and/or if they were cut thinner or thicker then 1-1/4” thick.)
- Transfer steaks to a cutting board then let rest for 8-10 minutes before thinly slicing against the grain. Serve topped with butter from skillet, seared caramelized onions, and chevre.
- Click here for my favorite homemade steak seasoning >
- Tip: if your steaks are of a little lesser quality (not much marbling, etc) slice the steak as thin as possible when serving to achieve maximum tenderness.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.