This recipe is adapted slightly from our good friend Richards’ secret handbook. The onions are fantastic. Serve this with a good Cabernet and some more bourbon. This makes enough for two thick steaks.
To make this an all-Richard meal, serve with oven-crisped potatoes, with a salad topped with crispy chick peas and some of Richard’s bread pudding for dessert. And why not throw in a Manhattan for good measure.
- 2 New York Strips 2″ thick
- 1 tsp cayenne pepper
- 1 tsp coriander
- 1 tbsp fresh thyme chopped fine
- Olive oil
- 2 tbsp butter
- 1/2 red onion sliced thick
- 3 oz bourbon or rye
- 1 oz sweet vermouth
Coat steaks in oil then rub with all spices on all sides. Let sit for 30 minutes. Melt butter in a large oven safe saute pan. Add steaks, sear each side for two minutes, then finish in oven at 375 degrees until rare, about five minutes. Remove steaks from pan and tent with foil. Cook onion in pan over medium heat scrapping up any crusty bits until soft. Remove from heat, add liquors and light on fire. When flames subside boil sauce until reduced by half. Place steaks on warmed plates then top with onion and drizzle with sauce.