Zwiebelrostbraten

Ingredients

• 2 steaks (6 oz each) beef ribeye or strip steaks
• 2 large yellow onions
• 3 tablespoons butter
• ½ cup beef broth
• 0 to taste salt
• 0 to taste black pepper

Instructions

1. 1

   Remove the steaks from the refrigerator and pat them dry on both sides with paper towels, pressing gently to remove surface moisture so they brown better.

2. 2

   Slice each onion in half from root to tip, then cut each half crosswise into thin half-moon rings about 1/8 inch thick, working on your cutting board.

3. 3

   Place a 12-inch skillet over medium-high heat and wait 2 minutes until it is hot enough that a drop of water sizzles and evaporates immediately.

4. 4

   Add 1 tablespoon butter to the hot skillet, then immediately place both steaks flat on the surface. Do not move them for 4 minutes until the bottom is deep brown.

5. 5

   Flip each steak over and cook for another 3 minutes until the second side is deep brown. Transfer both steaks to a clean plate.

6. 6

   Reduce the heat to medium-low and add the remaining 2 tablespoons butter to the same skillet, then add all the sliced onions and a pinch of salt.

7. 7

   Stir the onions every 30 seconds with a wooden spoon, cooking until they are soft and deep golden brown, about 12 minutes total. Stir constantly toward the end so they do not burn.

8. 8

   Pour the beef broth into the skillet and scrape up the brown stuck-on bits from the bottom with a wooden spoon, stirring constantly for 1 minute.

9. 9

   Return both steaks to the skillet, nestling them into the onions and sauce. Cook for 2 minutes, spooning the hot sauce over the steaks.

10. 10

    Taste the pan sauce and season with salt and pepper. Divide steaks and onions between two plates and pour the remaining sauce over the top.

Tools you’ll need

• 12-inch stainless steel or cast iron skillet
• cutting board
• chef's knife
• paper towels
• wooden spoon
• meat thermometer (optional, for checking doneness)
• two plates

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