Pan-Seared Sirloin with Caramelized Onions

Pat steaks dry with paper towels and season generously with salt and black pepper on both sides. Set aside at room temperature for at least 15 minutes.

Slice the yellow onions thinly. Heat 1 tbsp olive oil and the butter in a large skillet over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, until deeply golden brown and very soft, about 20-30 minutes. If they start to dry out, add a tablespoon of water. Remove onions from skillet and set aside.

Increase the heat to medium-high. Add the remaining 1 tbsp olive oil to the same skillet. Once the oil is shimmering, carefully place the seasoned steaks in the hot skillet.

Sear for 3-5 minutes per side for medium-rare, or adjust time for your desired doneness. For a perfect crust, avoid moving the steaks until it's time to flip.

Once cooked, transfer steaks to a cutting board and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender steak.

While steaks are resting, deglaze the skillet: add the beef broth to the hot skillet, scraping up any browned bits from the bottom. Bring to a simmer and reduce slightly.

Slice the rested steaks against the grain. Serve the sliced steak topped with the warm caramelized onions and a drizzle of the skillet reduction.