The Best Steak Sandwich Ever
Ingredients: Yellow onions, Unsalted butter, Salt, Light brown sugar, Water · 60 min cook time · 800kcal · $22.33
Ingredients
2medium Yellow onions, 3tbsp Unsalted butter, 1pinch Salt, 3tbsp Light brown sugar, 1tbsp Water, 2tbsp Balsamic vinegar, 1cup Mayonnaise, 2tbsp Fresh parsley, 2tbsp Chives, 2tsp Fresh thyme, 1tbsp Capers, 1small Dill pickles, 1whole Lemon, 2tsp Fresh grated horseradish, 1clove Garlic, 1pinch Black pepper, 2pieces New York strip steak, 1pinch Kosher salt, 1tbsp Vegetable oil
Instructions
1. Finely dice two medium-sized yellow onions. Aim for small cubes, about 1/2 inch by 1/2 inch.
2. In a medium saucepot over medium heat, add 3 tablespoons of unsalted butter and let it melt completely.
3. Add all the diced onions to the pot, along with a touch of salt to help draw out moisture. Stir to coat the onions in salt and butter.
4. Cook the onions for 10-15 minutes, stirring occasionally, until they start to brown and become semi-caramelized. If they get too dark, add a tablespoon of water to deglaze.
5. Add 3 tablespoons of light brown sugar, 1 tablespoon of water, and 2 tablespoons of balsamic vinegar to the onions. Stir well.
6. Let the mixture simmer over medium-low heat for 5-10 minutes until most of the liquid has evaporated and it forms a thick, dark syrup, resembling a jam.
7. Taste the onion jam and add a touch more salt if desired, aiming for a salty-sweet balance.
8. In a bowl, combine 1 cup of mayonnaise, 2 tablespoons of finely chopped parsley, 2 tablespoons of thinly sliced chives, and 2 teaspoons of finely chopped fresh thyme.
9. Add 1 tablespoon of finely chopped capers to the mayonnaise mixture.
10. Finely dice one or two small dill pickles (about a couple tablespoons) and add them to the sauce.
11. Zest one lemon into the sauce. Optionally, add about 2 teaspoons of fresh grated horseradish and one finely grated clove of garlic.
12. Squeeze the juice from the zested lemon into the sauce. Season with salt to taste and a generous amount of fresh cracked black pepper.
13. Whisk all the sauce ingredients together until well combined.
14. Take two New York strip steaks (or ribeye) with good marbling and a minimum thickness of 1 inch (1.5 inches is better).
15. Generously season both sides of the steaks with kosher salt, seasoning from a high distance for even coverage. Mop up any excess salt on the edges.
16. Place the seasoned steaks on paper towels to catch any moisture.
17. Heat a 12-inch stainless steel pan or skillet over medium-high heat until nice and hot.
18. Add enough high-heat oil (vegetable, canola, or avocado) to coat the bottom of the pan.
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