2 large onions, thinly sliced
3 tablespoons clarified butter, divided
1-2 garlic cloves
1 pound rib-eye steaks or other cuts of choice, about ¾ inch thick
3 ½ tablespoons balsamic vinegar, divided
2-3 fresh thyme stalks (or rosemary if you prefer)
Sea salt and freshly crushed black pepper to taste
Take the steak out of the refrigerator about half an hour before cooking it to bring it to room temperature.
In a large skillet, heat 1 tablespoon clarified butter; add the onions and cook, stirring occasionally until the onions begin to caramelize, about 8-10 minutes.
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