Steak with Onions

Ingredients:

• 2 large onions, thinly sliced
• 3 tablespoons of clarified butter, divided
• 1-2 garlic cloves
• 1 pound (0.45 kg) of rib-eye steaks or other cuts of choice, about ¾ inch thick
• 3 ½ tablespoons of balsamic vinegar, divided
• 2-3 fresh thyme stalks (or rosemary if you prefer)
• Sea salt and freshly ground black pepper to taste

Directions:

1. Remove the steak from the refrigerator about half an hour before cooking to bring it to room temperature.
2. In a large skillet, heat 1 tablespoon of clarified butter; add the onions and cook, stirring occasionally, until the onions begin to caramelize, approximately 8–10 minutes.
3. Add 1½ tablespoons of balsamic vinegar, season to taste, and continue cooking for 1–2 minutes. Set aside while you cook the steak.
4. Pat the steak dry with paper kitchen towels, brush it with some clarified butter, and season to taste.
5. Heat a medium cast-iron skillet and add the steak. Sear it for about 1 minute per side. Add the remaining clarified butter, garlic, thyme, and balsamic vinegar. Cook for another minute or so per side, flipping once, until it forms a nice brown crust.

1. Once it has reached your desired level of oneness, transfer the steak to a plate and tent it with aluminum foil. Let it rest for about 5–6 minutes, then slice it and serve it topped with the caramelized onions.