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Steak with Vermouth-Glazed Onions




Source of Recipe


Internet


Recipe Introduction


Makes 2 to 4 servings.

Porterhouse steaks make a dramatic appearance on the table, and they are even more appealing smothered with tender onions. These massive beauties are big enough to serve two steak lovers, but some cooks may be able to get three or four servings from one steak. Once considered the private property of steakhouses, they can now be found at many butchers and supermarkets. Because a Porterhouse steak is so thick, it needs a double-cooking method. Searing on the top of the stove gives the meat a deep brown crust, and baking in the oven completes the cooking. Red vermouth, not a common cooking ingredient, adds just the right sweet note to the onions.




List of Ingredients




2 tablespoons unsalted butter
1 pound large yellow onions, cut into 1/8-inch thick half-moons
1/2 cup sweet red vermouth
1 tablespoon light or dark brown sugar
3/4 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
One 1 3/4-pound Porterhouse steak, cut about 1 1/4 inches thick



Recipe



Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring occasionally, until softened but not tender, about 10 minutes. Stir in the vermouth, brown sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper and bring to a boil. Reduce the heat to medium-low. Cook, stirring occasionally, until the onions are very tender and the vermouth has reduced to a glaze, about 20 minutes. Transfer the onions to a bowl and set aside.

Meanwhile, position a rack in the center of the oven and preheat to 450°F.

Heat a 12-inch heavy skillet over high heat until very hot. Trim off a piece of the beef fat, hold it with a pair of tongs, and rub the fat into the bottom of the skillet to create a slick coating. Season the steak with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook the steak in the skillet until the underside is well browned, about 3 minutes. Turn and brown the other side, about 3 minutes. Discard any rendered fat in the skillet. Transfer the skillet to the oven and bake until an instant-read thermometer inserted in the center of the steak reads 125°F, about 4 minutes. Transfer the steak to a cutting board and let stand for 5 minutes.

Pour out the fat in the skillet. Return the skillet to medium heat. Add the onions and cook, stirring up any browned bits in the skillet, until the onions are heated through, about 1 minute. Transfer to a bowl.

To carve the steak, cut off the two portions of meat on either side of the bone. Carve each piece crosswise into thin slices. Transfer to plates and serve with the onions.