T-Bone Steaks with Balsamic Onion Confit
📜 Collection: Christine Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees Thick, juicy T-bone steaks seasoned simply and paired with a rich, slow-cooked balsamic onion confit. This elegant entree delivers a perfect balance of savory steak and sweet, tangy caramelized onions.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 50 mins | 5 mins | 4 servings |
🔪 Key Equipment
- Large non-stick skillet
- Cast iron skillet or grill
- Measuring spoons
- Measuring cups
- Chef’s knife
- Meat thermometer
Ingredients
Balsamic Onion Confit
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Tbsp | Unsalted Butter | None |
| 3 large | Onions | peeled and sliced 1/2-inch thick |
| 3 Tbsp | Balsamic Vinegar | None |
| 3 Tbsp | Honey | None |
| A pinch | Salt | None |
| 2 cups | Water | divided |
Steaks
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 (14 oz) | T-Bone Steaks | None |
| 1/2 tsp | Salt | None |
| 1/2 tsp | Black Pepper | freshly ground |
Instructions
Step 1: Prepare the Onion Confit
- To make the confit, melt 1 Tbsp unsalted butter in a large non-stick skillet over medium heat.
- Add the 3 large onions, a pinch of salt, and 1 cup water. Cook for 20 minutes, stirring often, until the water evaporates and the onions are soft and translucent.
- Stir in another 1 cup water and cook for an additional 20 minutes, stirring often, until the water evaporates again and the onions are deeply browned and tender.
- Add 3 Tbsp balsamic vinegar and 3 Tbsp honey. Cook for 10 minutes, stirring often, until the onions are caramelized, sweet, and jammy.
Step 2: Cook the Steaks
- Season 4 (14 oz) T-Bone steaks evenly on both sides with 1/2 tsp salt and 1/2 tsp freshly ground black pepper.
- Cook the seasoned steaks in a hot cast-iron skillet or on a grill over medium-high heat until they reach your desired level of doneness (about 4 to 5 minutes per side for medium-rare, or an internal temperature of 135°F).
- Let the steaks rest for 5 minutes to lock in the juices, then serve topped generously with the warm balsamic onion confit.
💡 Make-Ahead & Storage: The balsamic onion confit can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop before serving over freshly cooked steaks.
Original Recipe Scan
