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Pan-Seared Steak and Onions
Recipes
Pan-Seared Steak and Onions
2 servings
35 minutes total

Ingredients

  • 1 large sweet onion
  • 1 (1 ½-inch-thick) boneless steak (such as ribeye, New York strip, or sirloin fillet; about ¾ lb)
  • 1 ½ teaspoons kosher salt, divided
  • ¾ teaspoon pepper, divided
  • 3 tablespoons canola oil

Steps

    1. Halve onion, then slice thinly. Preheat large sauté pan on medium-high 2–3 minutes. Season steak with 1 teaspoon salt and ½ teaspoon pepper (wash hands).
    2. Place oil in pan; add onions and remaining ½ teaspoon salt and ¼ teaspoon pepper; cook and stir 5–6 minutes until tender.
    3. Move onions to edges of pan, then add steak; cook 4–5 minutes on each side, stirring onions occasionally, until steak is browned and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time. Serve with onions.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ½ recipe serving: Calories 590, Total Fat 47g, Sat Fat 12g, Trans Fat 0g, Chol 95mg, Sodium 1520mg, Total Carb 10g, Fiber 2g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 32g, Vitamin D 0%, Calc 2%, Iron 15%, Potassium 10%