Best Herbed Shell Steaks With Sauteed Onions Recipes

PAN-SEARED STEAK AND ONIONS

Steps:

• In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
• Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
• Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
• To serve, cut the steak into 1/4-inch-thick slices and top with the onions.

JUICY OVEN STEAK

Steps:

• Preheat oven to 400 degrees F.
• Heat an iron skillet (or other oven safe skillet) over high heat until it is very hot. While it heats, rub butter or oil over the steaks, and sprinkle garlic powder, onion powder, salt and pepper evenly over both sides.
• Place steaks in hot pan and cook about 2 minutes per side, just to sear the outside.
• Turn off burner, and carefully transfer hot skillet to oven. Reduce oven temperature to 200 degrees F. Bake for 5 minutes, then carefully flip steaks over and continue baking until internal temperature reaches 140 degrees F for rare or 145 degrees for medium rare.
• Remove steaks to a plate to rest for 5-10 minutes before serving.

HERBED SHELL STEAKS WITH SAUTEED ONIONS

Steps:

• On a work surface mash together the garlic paste, the pepper, and the orégano and rub the mixture onto the steaks. In a heavy skillet, preferably cast-iron, heat the oil over moderately high heat until it is hot but not smoking, in it sauté the onions, stirring occasionally, for 6 minutes, or until they golden, and transfer them with a slotted spoon to paper towels to drain. Heat the oil remaining in the skillet over moderately high heat until it is hot but not smoking, in it sauté the steaks for 3 1/2 minutes on each side for medium-rare meat, and transfer the steaks with tongs to plates. Pour off the fat from the skillet, add 1/4 cup water, and boil it, scraping up the brown bits, for 15 seconds. Stir in the onions and spoon the onion mixture over the steaks.

STEAK AND ONIONS

Steps:

• In a large skillet, cook onion in butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in wine and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid has evaporated., Meanwhile, combine the rosemary, salt and pepper; rub over steaks. Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with caramelized onions.