From easy sandwiches to bistro-quality entrees, there is bound to be a way for steak to show up on your dinner table in a manner that suits your tastes. When buying steak, The Reluctant Gourmet recommends that you learn which cuts will get you the most bang for your buck, to buy the best you can afford, and to learn the signs of quality — like marbling, or other signs to show the beef is good — no matter what the cut. Getting to know your local butcher can also help you pick out the best steaks or find deals. Above all else, though, you need to know what you are looking for before you shop, which is how our eight recipes will help you plan your steak dinner.
1. Seared Steak with Caramelized Onion and Blue Cheese Sauce
Caramelized onions with a blue cheese sauce adds a restaurant quality to this steak dinner from Eating Well. Follow the recipe to a T and your steak and onions will only dirty one pan in the process of preparation; the dish will be ready in about half an hour.
- ½ teaspoon kosher salt, divided
- ¼ teaspoon freshly ground pepper
- 1-1¼ 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
- ¼ cup crumbled blue cheese
Directions: Pat steaks dry and cut into 4 equal portions. Sprinkle with ¼ 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, 2-4 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, 8-10 minutes. If your onions appear to be browning too quickly, add more water, 1 tablespoon at a time. Remove from heat. Stir in blue cheese and the remaining ¼ teaspoon salt. Serve the steaks with about 2 tablespoons sauce each.