Grilled Steak with Onion and Barbecued Black Tea Seasonings

Ingredients:

• 6g barbecued black tea seasonings
• 2 boneless ribeye steaks (about 1 inch thick)
• Salt and freshly ground black pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup beef broth
• Fresh parsley, chopped (for garnish)
• Optional: 1 tablespoon balsamic vinegar (for added flavor)

Instructions:

Season the Steaks:

• Pat Dry and Season: Pat the steaks dry with paper towels to remove any excess moisture. Season both sides of the steaks generously with the barbecued black tea seasonings, salt, and pepper. Allow the steaks to sit at room temperature for about 15-20 minutes to come to temperature and to allow the seasonings to penetrate the meat.

Sear the Steaks:

• Heat Oil: Heat the vegetable oil in a large skillet over medium-high heat until hot but not smoking. Add the steaks and sear for 3-4 minutes on each side, or until a deep brown crust forms. This high-heat searing helps to lock in the juices and enhances the flavor. Remove the steaks from the skillet and set aside.

Cook the Onions:

• Add Butter and Aromatics: In the same skillet, add the butter and allow it to melt. Add the thinly sliced onions, minced garlic, dried thyme, and dried rosemary. Sauté over medium heat until the onions are soft and caramelized, about 10-12 minutes. Stir occasionally to prevent sticking.
• Add Beef Broth: Pour in the beef broth and optional balsamic vinegar. Stir well to combine and scrape the bottom of the skillet to deglaze and release any browned bits. Allow the mixture to simmer for 5-7 minutes, or until the liquid reduces slightly and the onions are fully caramelized.

Finish and Serve:

• Combine Steaks and Onions: Return the seared steaks to the skillet, spooning the caramelized onions over the top. Cover the skillet with a lid or aluminum foil and let the steaks cook in the liquid for another 3-5 minutes for medium-rare, or until they reach your desired level of doneness. Check the internal temperature with a meat thermometer; it should read 130°F (54°C) for medium-rare.
• Rest the Steaks: Remove the steaks from the skillet and transfer them to a cutting board. Tent them loosely with aluminum foil and let them rest for 5-10 minutes. This allows the juices to redistribute within the meat, resulting in a more tender and flavorful steak.
• Garnish and Serve: Slice the steaks against the grain into thick slices if desired. Arrange the slices on a serving platter or individual plates. Spoon the warm caramelized onions over the top of the steaks. Garnish with chopped fresh parsley for a pop of color and freshness. Serve immediately.

Tips for Success:

• Seasoning: The barbecued black tea seasonings add a unique, smoky flavor that complements the rich taste of the steak. Feel free to adjust the amount based on your preference.
• Searing: Searing the steaks at high heat creates a flavorful crust and locks in the juices. Ensure the pan is hot before adding the steaks.
• Caramelized Onions: Cooking the onions slowly over medium heat allows them to caramelize properly, developing a sweet and savory flavor that complements the steak.
• Resting: Allowing the steak to rest is crucial for retaining its juices and ensuring tenderness.

Enjoy Your Grilled Steak with Onion and Barbecued Black Tea Seasonings!

• This dish combines the tender, flavorful steak with caramelized onions and the unique aroma of barbecued black tea seasonings. It’s a perfect choice for a special dinner or a sophisticated meal, ideal for impressing guests or enjoying a delicious meal at home.