Description
Succulent beef steaks dancing with rich French onion sauce promise pure culinary magic. Caramelized onions and tender meat create a classic comfort dish you’ll savor with delightful enthusiasm.
Ingredients
Scale
Main Proteins:
- 4 beef steaks
Aromatics and Vegetables:
- 2 onions, sliced
- 2 cloves garlic, minced
Liquids and Seasonings:
- 1 cup (240 milliliters) beef broth
- 1 tablespoon (15 milliliters) olive oil
- Salt (to taste)
- Pepper (to taste)
Instructions
- Generously coat beef steaks with salt and freshly ground black pepper, allowing seasonings to penetrate the meat’s surface.
- Warm olive oil in a large skillet over medium-high heat until it shimmers and begins to ripple.
- Carefully place seasoned steaks into the hot pan, allowing each side to develop a rich, golden-brown crust, approximately 3-4 minutes per side.
- Transfer seared steaks to a clean plate, keeping them warm and letting juices redistribute.
- In the same skillet with remaining beef drippings, add thinly sliced onions and minced garlic, stirring frequently to prevent burning.
- Sauté onions until they transform into a deep, caramel-like golden color, releasing their natural sweetness, about 8-10 minutes.
- Slowly pour beef broth into the skillet, scraping up any browned bits from the pan’s bottom to enhance sauce flavor.
- Gently reintroduce steaks to the simmering liquid, allowing them to finish cooking and the sauce to reduce and thicken slightly, approximately 5-6 minutes.
- Plate steaks and generously ladle the rich, aromatic onion sauce over the top, ensuring each piece is beautifully coated.
Notes
- Tenderize the steaks by pounding them gently with a meat mallet before seasoning to break down tough muscle fibers and ensure more even cooking.
- Choose cuts like ribeye or sirloin with good marbling for maximum flavor and juiciness when preparing the steaks.
- Allow steaks to rest at room temperature for 15-20 minutes before cooking to guarantee consistent internal temperature and more even browning.
- Consider using a meat thermometer to check doneness, aiming for 135°F for medium-rare and preventing overcooking which can make the meat tough.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 75 mg