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Easy Pan-Seared Steaks with Tomatoes and Onions

Easy Pan-Seared Steaks with Tomatoes and Onions

2 boneless rib-eye steaks (about 12 oz. each and 1” thick, trimmed of excess fat
Salt, black pepper
¼ c. Butter
¼ c. Olive oil
2 large Vidalia onions, halved and thinly sliced
½ c. dry red wine
2 c. cherry tomatoes
Red pepper flakes, how much you like
Fresh basil

  1. Pat steaks dry with paper towels and season both sides.
  2. In large cast iron skillet, place over medium heat and add the butter and olive oil.
  3. Add onions, season with salt and pepper and cook, stirring occasionally, until softened and translucent but not browned, 10 minutes.
  4. Transfer onions to plate with slotted spoon. If not much fat in pan add another T. of butter and oil.
  5. Put steaks in pan and sear until deeply browned on both sides and medium rare, about 3 minutes per side.
  6. Transfer to cutting board and cover to keep warm.
  7. Pour wine into pan. As it comes to boil, deglaze pan juices by scraping bottom of pan well with wooden spoon.
  8. Simmer until reduces to about 3-4 T.
  9. Add tomatoes and crushed red pepper flakes, and cook, stirring occasionally.
  10. Slice steaks and add to pan with the reserved onions.
  11. Simmer just until heated through and garnish with basil.
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