Hearty and satisfying, this seared steak makes the perfect comfort food indulgence! Pair it with Bud Roche’s homemade Potato Salad recipe from 1978! https://www.rochebros.com/recipe/german-potato-salad/
4 boneless New York strip steaks (about 8 ounces each)
2 tablespoons Full Circle Organic unsalted butter
2 medium yellow onions, halved and thinly sliced
2 tablespoons chopped fresh Italian flat-leaf parsley
1 teaspoon chopped fresh thyme
1-1/2 teaspoons kosher salt
3/4 teaspoon Food Club pure ground black pepper
2 tablespoons Filippo Berio® Olive Oil
Place steaks on cutting board; with flat side of meat mallet, pound steaks to 1/2-inch thick. Let stand 20 minutes.
Heat large skillet over medium-high heat 1 minute or until hot; add butter and onions. Cook 10 minutes or until onions are soft and lightly browned, stirring frequently; remove from heat. Stir in parsley, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper; cover to keep warm.
Heat large heavy or cast iron skillet over high heat 4 minutes; sprinkle steaks with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Add 1 tablespoon oil and 2 steaks to skillet; cook 2-1/2 minutes or until bottom of steaks are browned. Add remaining 1 tablespoon oil and turn steaks; cook 2-1/2 minutes longer or until bottom of steaks are browned and internal temperature reaches 135°, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature of steaks will rise to 145° upon standing for medium-rare.) Repeat to cook remaining 2 steaks in drippings in same skillet.