Pan-Seared Steaks with Balsamic Red Onions and Roasted Garlic Porcini Mushroom Goat Cheese Butter

Ingredients

For the Steaks:

• 2 ribeye or New York strip steaks (about 1 ¼ inch thick)

• Salt and freshly ground black pepper, to taste

• 2 tbsp olive oil

• 2 tbsp butter

• 2 garlic cloves, smashed

• 2 sprigs fresh rosemary or thyme

For the Balsamic Red Onions:

• 1 large red onion, thinly sliced

• 1 tbsp butter

• 1 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1 tsp brown sugar

• Salt and pepper, to taste

For the Roasted Garlic Porcini Mushroom Goat Cheese Butter:

• 1 small head garlic

• 1 tsp olive oil

• 1 tsp salt

• ½ cup unsalted butter, softened

• ¼ cup goat cheese, softened

• 2 tbsp dried porcini mushrooms (rehydrated in hot water and finely chopped)

• 1 tbsp chopped fresh parsley

• ½ tsp black pepper

Instructions

1. Roast the Garlic

1. Preheat oven to 400°F (200°C).

2. Slice off the top of the garlic head, drizzle with olive oil, sprinkle with salt, and wrap in foil.

3. Roast for 35–40 minutes, until soft and golden. Let cool, then squeeze out the cloves.

2. Make the Compound Butter

1. In a small bowl, combine softened butter, goat cheese, chopped porcini mushrooms, roasted garlic cloves, parsley, and black pepper.

2. Mix well until creamy and smooth.

3. Spoon onto plastic wrap, roll into a log, and refrigerate until firm (about 1 hour).

3. Make the Balsamic Red Onions

1. Heat butter and olive oil in a skillet over medium heat.

2. Add red onions and cook for 10 minutes until soft and caramelized.

3. Stir in balsamic vinegar and brown sugar, and cook another 5 minutes until glossy and rich.

4. Season with salt and pepper; set aside.

4. Cook the Steaks

1. Pat steaks dry and season generously with salt and pepper.

2. Heat olive oil in a heavy cast-iron skillet over high heat until just smoking.

3. Add steaks and sear for 3–4 minutes per side (for medium-rare), adding butter, garlic, and herbs in the last minute.

4. Tilt the pan and spoon the melted butter over the steaks as they cook.

5. Transfer steaks to a plate and rest for 5 minutes.

5. Assemble and Serve

1. Place steaks on plates and top each with a generous slice of Roasted Garlic Porcini Mushroom Goat Cheese Butter.

2. Spoon Balsamic Red Onions over the top or alongside.

3. Garnish with fresh herbs and a drizzle of balsamic reduction for extra flair.