This is a kinda simple dish that will please your taste buds so much that you won’t feel your arteries clog. OK, it’s rich, but this is a once-in-a -while dish, and your diet is on you. Three keys; 1) cooking steak to your desired doneness; 2) let the sauce reduce enough; 3) cooking the onions until caramelized. I hope you like it, and don’t tell your cardiologist.
2 12-ounce ribeyes
Kosher salt plus more for the steak.
Fresh cracked black pepper (10 grinds plus more for the steak)
12 ounces heavy cream
1 white onion finely diced
1 teaspoon garlic, minced
1 tablespoon dijon mustard
3 tablespoons unsalted butter
2 tablespoons olive oil
Preheat oven to 350.
Season steak with salt and pepper on both sides.
In a small skillet on medium add butter and onions. Stir occasionally. Cook until caramelized.
In a sauce pan add caramelized onions, mustard and cream.
Cook on medium low until reduced by half, whisking every two minutes. Taste and add salt and pepper.
Heat oven-safe skillet on medium high.
Coat steaks with olive oil.
Seer on both sides for 3 minutes.
Cook in oven for 8 minutes or until internal temp is 120-125 for medium rare.
Remove from pan and let rest for 10 minutes.
Place steak on plate cover half with sauce.