Seared Steak with Caramelized Onion & Blue Cheese Sauce
Total Time: 15 to 30 minutes
It only takes one skillet to make this restaurant-worthy pan-seared steak recipe with creamy caramelized onion and blue cheese sauce.
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground pepper
- 1-1 1/4 pounds boneless strip steak (about 1 inch thick), trimmed
- 2 tablespoons extra-virgin olive oil, divided
- 2 cups thinly sliced onion
- 2 tablespoons water
- 1 teaspoon brown sugar
- 1/4 cup crumbled blue cheese
- Pat steaks dry and cut into 4 equal portions. Sprinkle with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until very hot, but not smoking. Add the steaks and cook until browned on the bottom, 2 to 4 minutes. Turn over, reduce heat to medium-low and cook to desired doneness, 3 to 5 minutes for medium-rare. Remove the steaks from the pan and set aside, covered with foil.
- Add the remaining 1 tablespoon oil to the pan and increase the heat to medium. Stir in onion, water and brown sugar, cover and cook, stirring occasionally, until the onion is golden brown and the liquid has evaporated, 8 to 10 minutes. (Add more water a tablespoon at a time if the onions are browning too quickly.)
- Remove from the heat. Stir in blue cheese and the remaining 1/4 teaspoon salt. Serve the steaks with about 2 tablespoons sauce each.
262 calories; 15 g fat; 67 mg cholesterol; 7 g carbohydrates; 24 g protein; 1 g fiber; 306 mg sodium