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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

0 Reviews