Onion Smothered Steak
Ingredients
NY Strip Steak
Salt
Pepper
1 medium yellow onion
1 1/2 tbsp minced garlic
Cream cheese
Paprika
Grapeseed oil
Kerrygold butter
Beef stock
Parsley
Instructions
Take your steak out of the fridge and let it sit at room temperature for at least 30 minutes before cooking. Do the same with your cream cheese.
Once ready, pat steaks dry on all sides so the seasoning will stick better.
Take a bit of grapeseed oil and start heating your pan at medium-high heat. You only want enough oil to lightly cover the bottom of the pan.
Season all sides of your steak thoroughly with salt and pepper. When you think you have enough, add more! You can never have too much with steak.
Once your oil is heated in the pan, add about 2-3 knobs of your Kerrygold butter.
Add your steaks to the pan. Leave space between them if you add more than one steak. You want to give them room to cook.
Let your steaks cook for at least 5-7 minutes on each side, depending on thickness and how cooked you want your steak. When you flip them, you’ll want to baste your steaks with the butter in the pan to keep them nice and juicy.
While the steaks are cooking, chop your onion into slivers. Make sure to remove the outer layer of the onion.
Press the sides of the steak with the fat against the pan for 30 seconds to render some of the fat.
Once your steaks have a nice crust and are cooked to your liking, remove them from the pan and set them aside to rest. Add butter to each steak, but do not cut them for at least 10 minutes.
Drain the grease and oil from the pan where the pan where steaks were cooked.
Place your pan back onto your stove and set the temperature to a little less than medium but not low-medium.
Add your slivered onion, 1 1/2 tbsp minced garlic, two knobs of Kerrygold butter, and beef stock to the pan.
Stir together and sauté the onion and garlic for 5-7 minutes.
Take your cream cheese and add about three tablespoons to a heat-safe dish. You’ll want to temper your cream cheese before adding it to the pan, as it could curdle if it gets too hot too quickly. You’ll do this by adding little bits of the warm broth from the pan to the cream cheese and mixing. You’ll repeat this step 4-5 times before adding your cream cheese to the pan.
Once your cream cheese is tempered, add it to the pan with your onion, garlic, butter, and beef stock. Feel free to add more beef stock as you go. If your sauce thickens too much, add a splash of beef stock until the consistency is runny but still thick enough to coat the back of a spoon. You want it to be creamy.
Add salt, pepper, and paprika to taste once your sauce is at the consistency you need. I used a pinch of salt, a tablespoon of pepper, and three tablespoons of paprika to give it that color. Mix and then remove from heat and let it thicken- stirring occasionally.
Once your sauce is ready, your steaks should be rested. Cut them into strips, trimming excess fat, and plate them. Cover the tops of the steaks with your sauce and then garnish with parsley. I served mine with pesto pasta!
