Pan Seared Ribeye Steak with Caramelized Onion Butter

Instructions

1. Allow 1 stick of butter to come to room temperature. Prepare onions by adding olive oil to a non-stick sauté pan over medium heat. Add sliced onions and a teaspoon of salt and stir fry for 5 to 6 minutes.
2. Once onions are translucent and starting to get color, reduce heat to low and continue to cook onions, stirring occasionally to keep them from burning. Cook until onions are a golden brown color (20 to 25 minutes approximately).
3. Add in brown sugar and vinegar and turn heat back up to medium. Continue to stir fry onions until they are darker and sticky and any liquid in the pan is thick. Turn off heat and allow onions to cool completely before making butter.
4. In a food processor add the softened butter and cooled onion mixture. Blend until smooth and season butter to taste with salt and pepper. Refrigerate for at least 30 minutes to allow flavors to set up.
5. Set a cast iron skillet over medium heat and allow it to get hot. Season steak with 1/2 teaspoon of salt and pepper and place in hot pan. Sear for 4 to 6 minutes per side (recommended internal temperature is 135°F). Place pan in a 350°F oven to finish cooking to desired doneness. Slather steaks with approximately 2 tablespoons of caramelized onion butter for each serving.