Steak with Beer Caramelized Onions Recipe

Pair your New York strip steak with sweet and boozy caramelized onions.

Always give your steak a strong sear to pack in as much flavor as possible. Side dishes, like caramelized onions, also give your steak dish more depth. While neither gravy nor sauce, this onion jam gives your steak dish a savory finish with a touch of sweetness.


Steak with Beer Caramelized Onions Recipe

Roselle Miranda
Pair your New York strip steak with sweet and boozy caramelized onions.
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 25 minutes
Course Main Dishes
Cuisine Others
Servings 1


Steak with Beer Caramelized Onions Ingredients

  • 1 cut steak New York cut, at least 1 inch-thick
  • 1 tablespoon canola oil
  • 3 tablespoons Butter divided
  • 2 sprigs fresh thyme
  • Salt to taste
  • ground black pepper to taste
  • 3 tablespoons olive oil
  • 3 large white onions peeled, sliced
  • 1/2 Cup beer pale
  • 1 1/2 Cup water
  • 1 teaspoon sugar
  • Salt tot aste
  • ground black pepper to taste


  • Make the onion jam: in a large sauté pan over low heat, heat olive oil. Add onions; stir to mix. Cook until just beginning to brown at the edges, stirring occasionally to prevent excessive browning. Gradually add beer then the water by the 1/4 cup whenever onions begin to dry, stirring in between each addition.
  • Cook until onions have softened and browned, about 20 minutes. Season with sugar, salt, and ground black pepper to taste. Serve with steak.
  • Open the windows. cover or point the fans toward your smoke alarm. turn on the range hood to High. (it will get smoky.)
  • Generously season your chosen steak with salt and ground black pepper on both sides.
  • Heat a medium pan over high heat. once hot, add oil. swirl to coat bottom of pan evenly. lay steak on the hot pan.
  • Let sear for 1 minute. Check doneness. continue cooking until desired doneness is reached. Flip. add 2 tbsp. butter and herbs, basting as desired. cook until preferred doneness is achieved. remove from heat onto a plate. top with remaining butter, if desired.
  • Let rest at least 10 minutes before slicing. serve while warm. Recipe originally published in the June 2016 issue of Good Housekeeping Philippines.
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