These Steaks Are Smothered in Ree's Dreamy Onion Cream Sauce

We eat a lot of beef in our house. I mean a whole lot of beef. It doesn't matter if it's a weeknight, a weekend, or a special occasion, beef is almost always on the menu. Such is the life of a cattle rancher's wife.

This steak with onion cream sauce is one of my favorite ways to dress up beef for things like anniversaries or special birthday dinners. The steaks are seared in a big, heavy skillet before they're moved to a baking sheet to finish cooking to perfection (which is medium-rare for me!) in the oven. While that's happening, you make the glorious, creamy steak sauce in the same skillet.

This steak dinner takes just 30 minutes of hands-on time, but you'll need to factor in an extra 30 minutes for the steaks to come to room temperature before searing. This helps with even cooking! Fry up some French fries and make some creamed spinach and you'll have basically recreated the whole steakhouse experience at home. My dream come true!

What can you use instead of whiskey in the sauce?

If you don't want to use whiskey, you could use cognac (or another brandy), bourbon, or red wine. If you want to stay away from alcohol altogether, use three tablespoons of beef stock plus 1 tablespoon of apple juice or vinegar to mimic the sweetness and acidity of alcohol. The liquid is there to help deglaze the pan so all the wonderful browned bits from the steak become part of the sauce.

Yields: 4 servings

Prep Time: 30 mins

Total Time: 1 hour

Ingredients

• 4

  (6-oz.) beef filet steaks (1 to 1 1/2 in. thick)

• 2

  generous Tbsp. steak seasoning, such as Montreal steak seasoning

• 2 tbsp.

  olive oil

• 1 tbsp.

  salted butter

• 1

  large white onion, thinly sliced

• 3

  garlic cloves, sliced

• 1 tsp.

  fresh thyme leaves

• 1 tsp.

  kosher salt, plus more to taste

• 1/2 tsp.

  black pepper, plus more to taste

• 1/4 c.

  whiskey

• 3/4 c.

  heavy cream

• 2 tbsp.

  sour cream

• Chopped parsley, for serving

Directions

1. Preheat the oven to 400°F. About 30 minutes before cooking, remove the steaks from the refrigerator, and pat them dry with a paper towel. Season them all over with the steak seasoning and set aside.

2. Heat the oil and butter in a large (12-inch) heavy-bottom skillet over medium-high heat. Add the seasoned steaks, and sear to form a dark crust, about 2 minutes per side. Remove the steaks to a baking sheet, and transfer to the oven, cooking until the desired temperature, 5 to 6 minutes for medium-rare (130°F internal temperature). Let the steaks rest on a cutting board.

3. Meanwhile, add the onions, garlic, and thyme to the drippings in the skillet, and season with salt and pepper. Cook, stirring, until the onions are soft and starting to turn golden brown, 3 to 4 minutes. Remove the skillet from the heat and carefully deglaze the pan with the whiskey, allowing it to bubble so the alcohol cooks off. Carefully return the pan to the heat and bring to a boil. Let the whiskey reduce slightly, stirring and scraping up the flavorful bits on the bottom of the pan, about 1 minute. Stir in the cream, and cook until thickened and slightly reduced, 2 to 3 minutes. Remove the sauce from the heat, and stir in the sour cream. Taste and adjust the seasoning as needed.

4. Serve the steak with the onion cream sauce spooned over the top and sprinkled with the parsley.

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