Pan-Roasted Steak with Caramelized Onions and Goat Cheese is decadent! Indulgent enough for date night but easy enough for everyday.
” I made this for my boyfriend & it turned out perfectly & was SO EASY! I tried a few bites & OMG the flavors! I made it again 3 days later because I couldn’t stop thinking about it. … SO SO GOOD!!!”
This recipe 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
- 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 and it was during a recent dinner date that she gave me the idea for this ridiculous steak pairing: Pan-Roasted Steak with Caramelized Onions and Goat Cheese.
As Karla and I chatted over dinner and cocktails, 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?
Simple Pan-Roasted Steak
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.
Although the name sounds fancy, and this recipe is perfect for date nights, it’s inherently simple to make and all you need are 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 a drizzle of browned butter from the skillet.
Trust me when I tell you it’s even better than it sounds!
Serve with Gluten Free Focaccia
How to Make this Recipe
Step 1: Make the caramelized onions.
To a large, oven-safe skillet (preferably cast iron) heat extra virgin olive oil over medium heat then add 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.
Step 2: Season then cook the steaks.
This recipe calls for 12oz new york strip steaks cut 1-1/4″ thick. That said, these photos show 16oz steaks, which looked best at the store this day. That said, use what you’ve got / looks good!
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 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.
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.
Recipe Tip
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 cook 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.
PERFECTION, my friends!! I hope you love this very special dish! Enjoy!
What to Serve with Pan-Roasted Steak
- Creamy Parmesan-Garlic Orzo
- Healthy Mashed Potatoes
- Roasted Garlic Butter Mushrooms
- Angel Hair Pasta with Garlic and Herbs
- Baked Potatoes
- Scalloped Potatoes
- Seasoned Broiled Potatoes
Equipment
Ingredients
- 1 Tablespoon extra virgin olive oil
- 2 sweet onions, thinly sliced
- 2, 12 oz New York Strip steaks, cut 1-1/4” thick
- coarse ground salt and pepper OR steak seasoning, see notes
- 2 Tablespoons butter
- 2 oz chèvre, softened to room temperature
Directions
- Heat extra virgin olive oil in a large, oven-proof skillet (preferably cast iron) 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 seasonings. 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 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 10 minutes before thinly slicing against the grain. Serve topped with browned butter from skillet, seared caramelized onions, and chevre.
Notes
- 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.
- Click here for my homemade steak seasoning.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Wow, this was so good. I don’t know if I’ll ever grill a steak again. Thanks again!
Awesome! So glad it was a hit, Pam! Thank you so much for your feedback and recipe rating!