When I want steak night without the waiting, I reach for New York strip. It’s a tender, well-marbled cut that sears fast and stays juicy. We’ll cook the onions right beside the steaks so they get sweet, golden, and steak-kissed. Dinner in about 15 minutes—let’s go.
Yield
Serves 2 (easy to scale)
Time
15–20 minutes total (5 minutes prep, 8–12 minutes cooking, 5 minutes rest)
Ingredients
- 2 New York strip steaks, 10–12 oz each, about 1–1¼ inches thick
- 1 large white onion, thinly sliced
- 1 large red onion, thinly sliced
- 2 tablespoons butter (plus a little more to taste)
- 1–2 tablespoons olive oil or neutral high-heat oil
- 1 teaspoon kosher salt, plus more to finish
- ¾ teaspoon freshly ground black pepper
- 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
- Optional: pinch of sugar for the onions, splash of Worcestershire or balsamic, flaky salt to finish
Equipment
Flat-top griddle (Blackstone) or large cast-iron skillet, tongs, instant-read thermometer (recommended)
Instructions
- Season. Pat the steaks dry. Season both sides with salt and pepper; sprinkle with rosemary.
- Heat the cooktop. Preheat your griddle or cast-iron over medium-high heat until it’s shimmering hot. Lightly oil the surface.
- Start the onions. Add sliced onions with a drizzle of oil. Season with a pinch of salt and pepper (and a pinch of sugar if you like). Cook, stirring occasionally, until softened with browned edges, 5–7 minutes. Push the onions to one side to keep warm.
- Sear the steaks. Add a touch more oil where the steaks will go. Lay the steaks down and don’t move them for 2–3 minutes to build a crust. Flip, top each with a pat of butter, and cook another 2–3 minutes, basting with the melting butter.
- Check doneness. Pull at your preferred temperature (see guide below).
- Rest & serve. Transfer steaks to a board and rest 5 minutes. Top with the griddled onions and a pinch of flaky salt. Slice against the grain or serve whole.
Doneness guide (pull from heat at…)
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
Carryover heat will raise the temp 3–5 degrees while resting.
Tips & Swaps
- No rosemary? Use thyme or a quick sprinkle of dried Italian seasoning.
- Add-ons: sautéed mushrooms, blue-cheese crumbles, or a spoon of garlic-herb butter.
Serve With
Simple salad, roasted potatoes, crusty bread, or grilled asparagus. The onions also make an excellent topping for a steak sandwich.
That’s steak night made simple—crisp edges, juicy center, and sweet onions doing all the heavy lifting. Grab beautiful New York strips from Whitt’s Place, and you’re 15 minutes from happy plates. For more easy weeknight favorites, visit whittsplace.com/recipes.