T-Bone Steaks with Balsamic Onion Confit

When it comes to a good rib-eye or t-bone steak I usually don't do much to prep them. A bit of salt, some heat and the steak gets eaten. I'm not one to use dry rubs or marinades unless I'm working on a specific recipe. It's Mr. L who loves to play around with seasonings when it comes to meats. Though I've recently made some compound butters to put over steaks, more often than not, the steak on my plate gets eaten with few accompaniments.

Which is why when I saw this recipe, I was surprised that it demanded to be made. It's pretty simple, but the flavors of the onions and steak worked well together. I was also surprised by where the recipe came from. People Magazine. For quite a while now, they have been featuring recipes from celebrities and this recipe was featured as coming from A-Rod (or Alexander Rodriguez for those non baseball types). The cookbook People mentioned was Diamond Dishes: From the Kitchens of Baseball's Biggest Stars which was from the May 30, 2011 magazine. Can't say I'm going to run out and buy the cookbook, but it might be a nice gift for someone who likes baseball and likes to cook. I guess it's only appropriate to make this since baseball season is right around the corner (though truth be told, I'm not an A-Rod fan).

T-BONE STEAKS WITH BALSAMIC ONION CONFIT
(People Magazine May 30, 2011)

1 tbsp. unsalted butter
3 large onions, peeled and sliced 1/2 inch thick
3 tbsp. balsamic vinegar
3 tbsp. honey
4 (14-oz.) T-bone steaks
1/2 tsp. salt, plus a pinch
1/2 tsp. freshly ground black pepper

(2 cups water which is not in the ingredient list but is in the directions)

To make confit: Melt butter in a large, nonstick skillet over medium heat. Add onions, pinch of salt and 1 cup water. Cook for 20 minutes, stirring often, until water evaporates and onions are softened. Stir in another cup of water. Cook 20 minutes more, stirring often, until water evaporates and onions begin to brown.

Add vinegar and honey. Cook for 10 minutes, stirring often, until onions caramelize.

Set charcoal or gas grill on high. Season steaks with salt and pepper.

Lightly oil grate. (If using a gas grill, turn heat to medium.) Place steaks on grill and cover. Grill 3 1/2 minutes on each side for medium rare.

Transfer each steak to a dinner plate. Top with onions. Serves 4

Note: A 14 ounce steak per person? Even with the bone, that's a whole lot of steak! We actually just used one nice big t-bone steak and then split it between the two of us.

Note: For some reason I had way to much liquid so I might think twice about adding that full second cup of water.

Note: Mr. L just grilled the steak on a grill pan inside.

Note: Since we only cooked one steak but made the entire batch of onion confit, we probably used more than normal with our steaks and still had some leftover to eat with some grilled chicken we had in the fridge.

Though maybe not this exact recipe, I think that making some sort of onion confit works wonders on a steak that is overcooked, tough, or not necessarily a tasty cut of meat.

 

Comments

[Chris]

Hey look at us both doing Tbones this week. We split two for four people and had plenty! I like the onions, great steak accompaniment.

[Mrs. L]

Chris - The last two steak dishes I've made had t-bones!

[Louise]

Mmmmm, sounds amazing!

[cooking grill]

yum2 taste so good.

[cooking grill]

simple grilling but a memorable taste at all.. yummy!