Ingredients

Directions

1. Pat steak dry with paper towel and season all over with salt and pepper. 2. Heat half the oil over medium-high heat in a cast-iron or ovenproof heavy-bottomed stainless steel skillet. Cook steak for 4 to 6 minutes, turning once, until browned on both sides; transfer steak to a plate. 3. Return skillet to medium heat and add remaining oil. Cook onion, Worcestershire sauce and thyme, stirring often, for 10 to 12 minutes or until softened. Stir in broth and wine; bring to a boil. Reduce heat and simmer for 8 to 10 minutes or until reduced by about half. 4. Place steak back in skillet; stir any accumulated juices into sauce. Cook steak in sauce in preheated 450°F oven for 6 to 8 or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). 5. Transfer steak to a cutting board and let rest for 5 minutes. 6. Meanwhile, return skillet to stove top (off the heat). Add butter to sauce, one cube at a time, stirring until each piece melts before adding the next. 7. Slice steak across the grain and arrange on a platter. Pour onion sauce over steak and sprinkle with parsley.

How to Cook It

Oven Roasting

Cuts Used in This Recipe

Pan-seared Steak for Two with Saucy Sautéed Onions

Steaks

Pan-seared Steak for Two with Saucy Sautéed Onions

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Top Sirloin Grilling Steak

Top Sirloin Cap Off Grilling Steak

Top Sirloin Cap Off Grilling Medallion

Top sirloin Grilling Medallion with Bacon