Steak and Onion
2 large onions, thinly sliced
3 soupspoons clarified adulation, divided
1- 2 garlic cloves
1 pound caricature- eye steaks or other cuts of choice, about ¾ inch thick
3 ½ soupspoons balsamic ginger, divided
2- 3 fresh thyme stalks( or rosemary if you prefer)
Sea swab and lately crushed black pepper to taste
Take the steak out of the refrigerator about half an hour before cooking it to bring it to room temperature.
In a large skillet, heat 1 teaspoon clarified adulation; add the onions and cook, stirring sometimes until the onions begin to caramelize, about 8- 10 twinkles.
Add 1 ½ soupspoons balsamic ginger, season to taste, and continue cooking for 1- 2 twinkles. Set aside while you cook the steak.
Pat the steak dry with paper kitchen apkins, encounter with some clarified adulation, and season to taste.
toast a medium cast- iron skillet and add the steak. Sear it for about 1 nanosecond per side, also the remaining clarified adulation, garlic, thyme, and balsamic ginger. Cook for another nanosecond or so per side, flipping formerly until it forms a nice brown crust.
Once it has cooked to the asked doneness, transfer to a plate and roof with aluminum antipode. Let it rest for about 5- 6 twinkles also cut it and serve outgunned with the caramelized onions.