This dish is incredibly versatile. Serve it with mashed potatoes, rice, roasted vegetables, or even crusty bread to soak up the pan juices. It’s also a great protein-forward meal for anyone who enjoys bold, satisfying flavors without heavy sauces. The key is not rushing—letting the steak rest after cooking ensures every bite stays juicy and tender.
Whether you’re cooking for yourself or guests, this steak with onions and garlic delivers that comforting, homemade steakhouse experience right at home. It’s simple, satisfying, and always a crowd-pleaser.
Ingredients
2 beef steaks (ribeye, strip, or sirloin)
1 large onion, sliced
6–8 garlic cloves, peeled
2 tbsp olive oil
2 tbsp butter
Salt to taste
Black pepper to taste
½ tsp paprika (optional)
½ tsp garlic powder (optional)
Instructions
Remove steaks from the refrigerator 20–30 minutes before cooking and pat dry. Season generously with salt, black pepper, and paprika if using.
Heat olive oil in a heavy skillet over medium-high heat. Add steaks and sear 3–4 minutes per side, depending on thickness, until a deep brown crust forms. Remove steaks and set aside to rest.
Lower heat to medium. In the same skillet, add onions and cook until soft and lightly caramelized, scraping up the browned bits from the pan.
Add garlic cloves and cook until golden and fragrant, about 1–2 minutes.
Return steaks to the skillet, add butter, and spoon the melted butter, onions, and garlic over the steaks for 1–2 minutes.
Remove from heat, let rest briefly, and serve hot with the onions and garlic on top.
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