Strip Steaks with Onion Marmalade

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Strip Steaks with Onion Marmalade
Using bundled herbs to baste meat as it cooks is an Adam Perry Lang signature. The steaks pick up flavor from the aromatic oils in the sturdy herbs, not to mention the garlic-infused butter they're brushed with.

6 servings

Recipe by Adam Perry Lang

Photograph by Matthew Hranek

May 2013

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  • 6

Ingredients

  • Onion Marmalade
  • 2 tablespoons olive oil
  • 3 medium red onions, thinly sliced
  • 1/4 cup sugar
  • 4 garlic cloves, smashed
  • 1/3 cup red wine vinegar
  • 1 tablespoon fresh thyme leaves
  • Kosher salt
  • Steaks and Butter Baste
  • 4 garlic cloves, lightly crushed
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 teaspoon crushed red pepper flakes
  • 1 bunch thyme
  • 1/2 bunch sage
  • 4 1-inch-thick New York strip steaks (about 3 pounds total), room temperature
  • 1 tablespoon Four Seasons Blend
  • Four Seasons Blend
  • 1/2 cup kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon garlic salt
  • 1/2 teaspoon cayenne pepper
  • Preparation
  • Combine salt, pepper, garlic salt, and cayenne in a spice mill or blender and grind until the consistency of very fine sand.
  • DO AHEAD: Blend can be made 6 months ahead. Store airtight at room temperature.
  • Read More http://www.bonappetit.com/recipes/2013/05/four-seasons-blend#ixzz2TCubSOcf

Preparation

Step 1

Onion Marmalade

Heat oil in a large skillet over medium heat. Add onions and sugar and cook, stirring occasionally, until onions are deeply caramelized, 35-45 minutes.

Add garlic, vinegar, thyme, and 1/4 cup water. Simmer, stirring occasionally, until juices thicken, about 3 minutes. Season with salt. Discard garlic.

Steaks and Butter Baste

Cook garlic, butter, and red pepper flakes in a small saucepan over medium heat until butter is melted. Remove from heat and let garlic butter stand at room temperature 1 hour to let flavors infuse.

Prepare grill for high heat. Using kitchen twine, tie thyme and sage sprigs around the end of the handle of a wooden spoon to make an herb brush. Reheat garlic butter just until melted.

Season steaks with four seasons blend. Grill steaks, turning about every 2 minutes and using herb brush to baste steaks with garlic butter occasionally, 8-10 minutes total for medium-rare.

Let steaks rest 10 minutes. Slice steaks and serve with onion marmalade.

DO AHEAD: Marmalade can be made 1 week ahead. Cover and chill. Stir in water by tablespoonfuls if needed to loosen.

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