Cast Iron

Steak with Whisky Spiked Onions

February 10, 2016
0 Ratings
Photo by Sam
  • Serves 4
Author Notes

The eternal crowd pleaser. I made a number of variations of this recipe and always come back to this one when entertaining. Enjoy! —Sam

  • Steak
  • 4 NY Strip Steaks
  • 1 tablespoon Olive Oil
  • 1 tablespoon Ghee or Butter
  • Kosher Salt and Pepper
  • Whisky Spiked Onions
  • 2-3 2 Vidallia onions (not white or yellow will not taste the same)
  • 2 splashes Whisky, I prefer Basil Hayden
  • 2 tablespoons Grade A or B Maple Syrup - the real stuff not log cabin
  • 1 tablespoon Coconut Oil
  • Kosher Salt and Pepper
In This Recipe
  1. Steak
  2. Steak should never be cooked COLD, take it out of the fridge and let it sit out for an hour or 1/2hr liberally salt and pepper it like coat that shiz.
  3. Use a cast iron or heavy bottom pan. Heat it up until its insanely HOTTTTT
  4. Add olive oil & butter (I prefer Ghee)
  5. Lay down the steaks - cook for 6mins on each side then 2-3 mins on each side.
  6. I also turn them on their sides to brown the fat - mmmm fat.
  1. Whisky Spiked Onions
  2. I usually start these 2hrs before everything else, the longer they cook the tastier they become.
  3. Slice the onions on a mandolin or something equivalent to slice then super thin.
  4. Heat 1 tsbp of coconut oil in the pan and add onions
  5. Let them cook on medium high heat until they are a bit translucent.
  6. Add Salt and Pepper turn the heat to medium let them go.. bye bye forget about me, maybe put a lid on them leaving a lil space for air to get in.
  7. Once they are starting to cook down a lot turn the heat back up and add whisky let that cook off then add the maple syrup and bring it down to a simmer and forget about it until it's time to eat. Yum.

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