from Chef at home season1 ep5

Pan Roast Strip Loin with Tarragon Onion Butter 

For the butter:
2 onions, thinly sliced
2 tablespoons of butter
1 bunch of tarragon, minced
1/2 cup of room temperature butter (1 stick)

For the steak:
2 more tablespoons of butter
2 tablespoons of olive oil
1 thick New York striploin steak  
Kosher salt and fresh ground pepper

For the butter:

Melt the first two tablespoons of butter in a large saucepan.  Add the onions and a splash of water. Bring to a simmer over medium heat then cover with a tight fitting lid. Cook until onions are very soft, about 20 minutes.  The water will help the onions release their own moisture evenly, without burning. But the water has to dissipate in order for the temperature to raise thereby allowing the onions’ sugars to brown. So remove the lid, turn the heat down a notch and allow the onions to slowly caramelize. Stir frequently and be patient. As the onions begin to brown you may find it useful to continue turning the heat down a bit so they don’t burn. When the onions are a deep golden colour, spoon into a bowl and let thoroughly cool.

Place the stick of butter in a bowl and mash it with a rubber spatula until soft.  Add the tarragon and cooled onions.  Mix well. Spoon along the edge of a 12-inch piece of plastic wrap, leaving 3 inches on either end for twisting.  Roll into a log and twist both ends tightly. Put the log into the refrigerator and chill until hard. To use, slice into 1/4-inch thick rounds.

For the steak:

Toss the butter and oil into a thick-bottomed frying pan and begin melting over a medium-high heat. Continue until the mixture foams. Because butter burns at a fairly low temperature, the oil – which burns at a much higher temperature – will dilute it a bit, keeping it from burning and allowing you to cook the steak in the flavourful butter.

Season the steaks very well with salt and pepper.  When foam has subsided, add steaks to the frying pan and sear on first side until they’re well caramelized, about 8 minutes.  Flip steaks and cook on other side for 8-10 minutes for medium-rare. You may do what every chef first did in order to see if the steak is done: cut a small slit in one side and peek at the center! Remove steaks and place on a rack and let rest for a few minutes to allow their juices to reabsorb.

Serve with a slice of the butter on top!