We love a good steak with onion beurre rouge! But he likes the strip and I like the filet. The strip is cheaper and the filet is expensive. As my mother-in-law says, I have "champagne tastes on a beer budget"! So I came up with a solution. Read on.
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What is my "beer budget" solution for a champagne quality dinner?
My solution involves a major Life Hack. Mark this one down as a 5-star!
I buy a Porterhouse steak! Because a Porterhouse Steak has both the strip and the filet, we both get the cut we like at a more budget-friendly price.
I use my boning knife to separate the meat from the bone. And another Life Hack ... I always save the bone to use to make Beef Broth. #freefood
What is the difference between a T-bone steak and a Porterhouse steak?
Both of these steaks come from the same part of the cow. Porterhouse steaks are cut from the rear end of the short loin and have more of the tenderloin along with the strip. T-bones are cut closer to the front and therefore, have less of the tenderloin.
Take your steak out of the fridge about 30 minutes before you are ready to cook it and salt it. The salt is tenderizing and if it is closer to room temperature, it will cook more evenly than when it's cold full-through.
Let's move on to the onion beurre rouge.
It starts with the onion. I rarely cut an onion this way, but I love the shape of it when it's cut from stem to root. The slight arc is just beautiful.
Saute those sweet onion arcs till they soften, then pour in some red wine. That's where the "rouge" in the title comes from. "Rouge" en francais means "red".
Use wine that is drinkable! A Cabernet, Malbec, or Syrah would be great choices.
All that's left after the wine reduces is to finish it with butter. Turn off the heat, put in the butter, and swirl it all around to make an amazing, unctious sauce.
Ladle that buttery, caramelized onion stuff all over those beautifully cooked steaks and you have a gorgeous dinner worthy of any date night. Certainly worthy of Valentine's Dinner In! Because who goes OUT on Valentine's?! Not us!
This recipe for Steak with Onion Beurre Rouge might be for a Porterhouse Steak for 2, but you can make this sauce for any cut of steak! Don't feel limited by the Porterhouse!
Other great date night recipes you might like:
- Pork Chops with Marsala Fig Sauce
- Honey Mustard Salmon
- Cauliflower Gratin with Breadcrumbs
- Italian Chopped Salad
Steak with Onion Beurre Rouge
- 1 Porterhouse Steak cut from the bone
- salt to season
- 2 Tablespoons butter
- 2 Tablespoons oil See notes
- 1 onion cut in slices from stem to root
- ½-¾ cup red wine See notes
- 2 Tablespoons butter
- 1 Tablespoon fresh thyme leaves
- Season the steaks with salt and allow to rest at room temperature for about 30 minutes. This will tenderize them and allow them to cook more evenly than straight from the fridge.
- Heat the oven to 200°, then turn it off. You'll use it to keep the steaks warm while they rest and you make the sauce.
- Heat a large skillet over medium-high heat. When it is hot, (use a little oil and butter if you need to), lay the steaks in and cook until well browned on the bottom, 2-3 minutes. Turn the steaks over and cook 2-3 more minutes or until they reach an internal temperature of 120-125°F for rare, 130-135°F for medium rare, 140-145° for medium, and 150-155°F for medium well. Don't hesitate to use a thermometer!
- Put steaks on a platter to rest in the warmed oven while you make the sauce.
- Add butter and olive oil to the skillet. When the butter is melted, add the onion. Saute until the onions are limp, about 8 minutes. Continue to cook until they begin to brown. Stir in the thyme leaves.
- Add the red wine and reduce to about half. Turn the heat off and stir in 2 Tablespoons of butter, swirling the pan to incorporate.
- Remove the steaks from the oven, pour the sauce over, and dig in!