Bistec con Cebolla

Ingredientes

• 4 beef top sirloin steaks (about 2 pounds total)
• 2 small/medium onions, sliced (about 1/4 onion per steak)
• 1 tablespoon of Brazilian Sofrito (or 3 cloves of garlic, minced)
• 1/2 cup of water
• 2 tablespoons of unsalted cold butter
• 1 teaspoon grape seed oil (or any other high smoke point oil)
• 1 teaspoon of soy sauce
• salt and freshly cracked black pepper to taste

Preparación

1. 1

   Season cold steaks with salt and pepper on both sides, and let it sit on the counter 10-20 minutes.

2. 2

   Heat up a cast iron skillet over high heat.

3. 3

   Rub steaks with the oil and when the pan is hot, add the steaks (two at a time). Lower the heat to medium high.

4. 4

   Cook on medium high, undisturbed. The steaks are ready to turn when they unstick from the pan. Flip and repeat on the other side and cook to the desired doneness. Use a thermometer to track the temperature, and remember that the steaks will continue to cook as they rest, so remove them when they are within 5 degrees of your desired temperature.

5. 5

   Remove the steaks from the pan, and place them on a cutting board to rest.

6. 6

   Drizzle with the pan with olive oil and quickly add in the onions. Season with salt and pepper, and stir. (Go light on the salt since we are adding soy sauce at the end.)

7. 7

   Cook the onions and when they start to brown, splash in some the water, a few tablespoons at the time. Keep cooking, and when the water evaporates, and the onions start to brown, splash some more water into the pan. Repeat until the onions are completely wilted and caramelized.

8. 8

   When the onions are done, make a spot in the middle of the pan. Add one tablespoon of butter and the Brazilian sofrito and cook until the garlic is fragrant and golden.

9. 9

   Pour in the soy and finish with the other tablespoon of butter.

10. 10

    Turn off the heat, and return the steaks to the pan to "re-warm" and serve immediately.