Steak And Potatoes (One Pan Recipe)

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• 5 each 8-oz Top sirloin steaks (preferably 1 1/2" thick)
  Ingredient note

  Source: 5 8-oz Top sirloin steaks (preferably 1 1/2" thick)
• 2 1/4 tsp Sea salt (divided into 2 tsp and 1/4 tsp)
  Ingredient note

  Source: 2 1/4 tsp Sea salt (divided into 2 tsp and 1/4 tsp)
• 1/2 tsp Black pepper
  Ingredient note

  Source: 1/2 tsp Black pepper
• 3 each medium Yellow onions (sliced thinly)
  Ingredient note

  Source: 3 medium Yellow onions (sliced thinly)
• 1 tbsp Worcestershire sauce
  Ingredient note

  Source: 1 tbsp Worcestershire sauce
• 3 tbsp Olive oil (divided into 2 tbsp and 1 tbsp)
  Ingredient note

  Source: 3 tbsp Olive oil (divided into 2 tbsp and 1 tbsp)
• 2 tbsp Dry red wine
  Ingredient note

  Source: 2 tbsp Dry red wine
• 1/2 cup Unsalted butter
  Ingredient note

  Source: 1/2 cup Unsalted butter
• 7 cloves Garlic
  Ingredient note

  Source: 7 cloves Garlic
• 2 lbs Yukon gold mini potatoes (cut into quarters or eighths)
  Ingredient note

  Source: 2 lbs Yukon gold mini potatoes (cut into quarters or eighths)
• 10 sprigs Fresh thyme (plus more for serving)
  Ingredient note

  Source: 10 sprigs Fresh thyme (plus more for serving)

1. Pat the steaks dry with paper towels. Use a total of 2 teaspoons (12g) of salt and 1/2 teaspoon (1g) of pepper to season the steaks on both sides. Set aside to come to room temperature.
2. Meanwhile, in a large skillet over medium-high heat, heat 2 tablespoons (29.5 ml) of olive oil, until shimmering.
3. Add the onions, red wine, and Worcestershire sauce. Cook for 5 minutes.
4. Season the onions with the remaining 1/4 teaspoon (1.5 g) of salt. Continue to cook, stirring frequently, for about 25 minutes, until the onions are caramelized.
5. Preheat the oven to 375 degrees F (190 degrees C).
6. Place the caramelized onions (all but 1/4 cup – reserve 1/4 cup for serving) into the food processor. Puree until smooth.
7. Add the butter and garlic to the food processor. Pulse until combined.
8. Heat a cast iron skillet over high heat. Add the remaining tablespoon (14.7 ml) of olive oil and swirl to coat.
9. Add the steaks to the pan in a single layer. Sear for 2 minutes per side, until golden brown. (The steaks will not be cooked through at this point.)
10. Remove the pan from heat. Working quickly to avoid overcooking the steak, move the steak over to one side of the pan and add the potatoes to the other side. Top each steak with a heaping spoonful of the caramelized onion butter, then dollop the remaining caramelized onion butter over the potatoes. Place sprigs of time over the whole pan.
11. Transfer the pan to the oven and bake for about 8-10 minutes for medium rare steak, or adjust time accordingly to reach your desired doneness. For best results, insert a probe thermometer into the center of one of the steaks before placing in the oven, and set the temperature to your desired doneness – 120 degrees for rare, 130 degrees for medium rare, 140 degrees for medium, 150 degrees for medium well, and 160 degrees for well done. (This is the internal temperature you want when removing steaks from the oven; the temperature will rise an additional 5 degrees as it rests.)
12. Immediately remove the steaks from the pan, to prevent them from cooking in the residual heat. Rest for 10 minutes on a plate or cutting board. Discard the thyme sprigs.
13. Meanwhile, as the steaks rest, return the potatoes to the oven for about 10 minutes, until fork tender.
14. Serve steak and potatoes with the reserved 1/4 cup (32 g) of caramelized onions, and if desired, additional fresh thyme.