Caramelized Onion Butter Steaks - Grill Nation- Beef Recipes (2024)

FAQs

How do you caramelize a steak on the grill? ›

Grill the steaks for about 7 to 9 minutes on each side or until rare, depending upon their size. Turn them so that you get crisscross marks on the steaks. Heat a cast iron skillet on high and when the skillet is very hot, place the steaks in the skillet for a minute on each side to create paper-thin caramelization.

Our Test Kitchen likes to use butter when caramelizing onions, as it offers the richest flavor. If you avoid dairy or don't have butter, you can caramelize onions in other fat such as margarine or olive oil. Add the onion slices. It's okay if they overlap a bit here because they'll shrink as they cook down.

If your steak is a thick enough cut that it will not get over cooked with the lower temperature needed to sear in butter it is the way to go. If your steak is thin enough that it has to be cooked quickly to not get overcooked then a high heat oil sear will give a better result.

Butter should always be used towards the end of the cooking process because of its low smoke point. Don't forget that steak needs to be cooked at incredibly high temperatures, between 425 and 500 degrees F, to get that nice sear. Unfortunately, butter can start to burn between 300 and 350 degrees.

The Maillard reaction occurs when dry food is cooked at a high heat or for a long period of time. The reaction starts slowly at 250°F (121°C) and ramps up quickly as the meat fibers hit 350°F (177°C).

In simplest terms, caramelising your meat (typically beef or lamb) means browning it at a high temperature so a reaction occurs between the natural sugar and amino acids in the meat, which in turn releases an explosion of flavour.

While you can start the cooking process at medium heat, low and slow is the name of the game when it comes to caramelizing onions. Once your onions begin to soften and take on a golden hue, you'll want to reduce the heat from medium to medium-low or even low for the remainder of the cooking process.

You definitely want the flavor of butter in your onions—but butter has the tendency to burn. For insurance, use a combination of butter and oil, which has a higher smoking point. But how much do you use? Depending on the consistency you want your onions, you can use more or less fat.

If you cover the pan, you'll trap steam, which will speed up their softening, heat them more quickly, and help release their liquid more quickly. Lift the lid a few times during this stage to give them a stir and make sure nothing is browning yet.

To help your seasonings adhere to the steak's surface, you can brush all sides with a small amount of olive oil first. Season steak generously, especially with thicker steaks. You'll want to have the flavor in every bite, and since only the outside gets seasoned, it needs to be enough to achieve that flavor.

Why put olive oil on steak before grilling? ›

The First Step - Preparing to Grill

Before you put any meat on the grill, consider how you're going to season it and the role olive oil may play. For dry rubs, adding a touch of extra virgin olive oil can ensure that the dry rub sticks, and as an added bonus it imparts an extra layer of flavor.

Brush or place the butter directly on top of the meat, not on the grill. Limit the grilling time of the butter. Grill your meats first without the butter, then apply butter when the meat is approximately 10 degrees away from your target temperature.

As you can see, between butter and oil, butter has a dramatically lower smoke point. Because of this, if you heat up a pan hot enough to sear your steak, putting a dollop of butter in first means it is likely to burn up. However, that doesn't mean you can't still get the delicious flavors of butter with your steak.

Butter has a rich, creamy taste that, when melted over the hot surface of a perfectly cooked steak, creates a symphony of flavors. This combination doesn't just add fat; it introduces depth and complexity, enhancing the natural savoriness of the meat.

But you still want your sauce to come into contact with some heat so it can caramelize with the exterior of the meat to create that crispy crust everyone dreams of. To accomplish this, simply use a BBQ basting brush to apply the sauce toward the end of the cook (aim to have it on for about 10 minutes).

Meat is another food that turns brown when you cook it, and this is also due to pyrolysis. But the difference is that with meat, pyrolysis causes a reaction in the amino acids in the protein (known as the Maillard reaction). Whereas with carbohydrates, pyrolysis reacts with sugars, causing caramelization.

Preheat grill 400 to 450°F. Sear each side for approximately 2 minutes. Flip no more than 2 times to produce a mouthwatering crust and those grill marks everyone loves.

Brush your cooking grates clean and adjust your grill for direct, high heat. The best temperature for steaks is 450°F to 500°F. 4. Put your steaks on the grill, close the lid, and set your timer for 2 to 3 minutes, depending on the thickness of your steak.