Name: Strip Steaks with Sauteed Onions and Mushrooms
Total time: 30 min
Yield: Serves 4
Ingredients: 2 (1-pound) boneless strip or rib-eye steaks, 1 to 1 1/2 inches thick; Salt and pepper; 2 tablespoons vegetable oil; 8 ounces cremini mushrooms, trimmed and sliced thin; 1 onion, halved and sliced thin; 2 garlic cloves, minced; 1/4 cup balsamic vinegar; 3 tablespoons chopped fresh chives; 2 tablespoons unsalted butter

Why This Recipe Works

Searing the steaks in a traditional skillet allows for the buildup of fond, the flavorful browned bits in the bottom of the skillet. Cooking the mushrooms and onion in the same skillet with a splash of balsamic vinegar makes for a complex accompaniment.

Instructions

Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), about 5 minutes per side. Transfer to carving board, tent loosely with foil, and let rest for 5 minutes.

Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add mushrooms, onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until vegetables are well browned, about 5 minutes. Add garlic and cook until fragrant,
about 30 seconds.

Stir vinegar and any accumulated beef juices into skillet and simmer, scraping up any browned bits, until sauce has thickened, about 1 minute. Off heat, stir in 2 tablespoons chives and butter. Season with salt and pepper to taste. Slice steaks and transfer to platter. Top with sauce and sprinkle with remaining 1 tablespoon chives. Serve.