Pan Seared Steaks with Balsamic Onions
Savor the rich, savory flavors of Pan Seared Steaks with Balsamic Onions, a restaurant-quality dish that's perfect for an elevated weeknight meal or special occasion. Juicy ribeye or sirloin steaks are perfectly seasoned and seared to golden perfection, then topped with caramelized onions infused with tangy balsamic vinegar and a touch of brown sugar for just the right balance of sweetness. This quick and easy recipe, ready in just 35 minutes, uses a simple skillet method with a luxurious butter basting technique to enhance every bite. Served with a garnish of fresh thyme, this steak dinner promises bold, mouthwatering flavors that will impress anyone at the table. Plus, it pairs beautifully with roasted vegetables or creamy mashed potatoes for a complete, satisfying meal. Keywords: seared steaks, balsamic onions, easy steak recipe, quick steak dinner, caramelized onions.
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Recipe Information
Ingredients
- 2 pieces Ribeye or sirloin steaks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 large Yellow onions
- 3 tablespoons Balsamic vinegar
- 1 teaspoon Brown sugar
- 1 teaspoon Fresh thyme leaves (optional)
Instructions
Pat the steaks dry with a paper towel and generously season both sides with salt and black pepper. Let the steaks sit at room temperature for 15 minutes while preparing the onions.
Peel and thinly slice the yellow onions.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat until melted.
Add the sliced onions to the skillet and season lightly with a pinch of salt. Cook, stirring occasionally, for about 10-12 minutes, or until the onions are soft and golden brown.
Stir in the balsamic vinegar and brown sugar, and cook for an additional 2-3 minutes, allowing the vinegar to reduce slightly and coat the onions. Remove the onions from the skillet and set aside.
Wipe out the skillet if necessary, then heat the remaining 1 tablespoon of olive oil over medium-high heat until shimmering.
Add the steaks to the skillet and cook for 3-4 minutes per side for medium-rare (or longer for your desired doneness). For added flavor and richness, spoon 1 tablespoon of butter over the steaks as they cook.
Once cooked to your preference, remove the steaks from the pan and let them rest for 5 minutes, loosely covered with foil.
Top each steak with a generous portion of the balsamic onions. Garnish with fresh thyme leaves if desired, and serve immediately.
Nutrition Facts
Calories |
1629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.6 g | 166% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 2719 mg | 118% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 23.1 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 140 mg | 11% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1668 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
