Seared New York Strip Steak with Sautéed Onions

Recipe by: Roche Bros

Servings

Prep time

15 minutes

Cook time

20 minutes

Calories

541 kcal

Ingredients

Place steaks on cutting board; with flat side of meat mallet, pound steaks to ½-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, ½ teaspoon salt and ¼ 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 ½ teaspoon pepper. Add 1 tablespoon oil and 2 steaks to skillet; cook 2½ minutes or until bottom of steaks are browned. Add remaining 1 tablespoon oil and turn steaks; cook 2½ 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.
Serve steaks smothered with onions.