For the Steaks
- 1 1/2 teaspoons butter, unsalted
- 2 pounds choice beef sirloin steaks
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
For the Sauce
- 2 tablespoons butter, unsalted
- 1/2 cup thinly sliced yellow onion, heavy
- 1/2 cup whipped cream
- 1 1/2 teaspoons Worcestershire sauce
- 1/4 cup cheese, crumbled cow's milk Feta
- Salt and pepper
For Serving (Optional)
- chopped fresh parsley
- freshly cracked black pepper
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat the oven to 400° F.
Heat a large 14-inch cast iron skillet over medium-high heat. Rub both sides of the steaks with salt and pepper. Melt the butter in the hot skillet until frothy. Sear the steaks on both sides until browned; about 3 minutes per side. Transfer the skillet to the oven and continue cooking the steaks until reaching desired degree of doneness; three to four more minutes for medium—less for medium rare, more for medium well to well done.
While the steaks are searing then finishing in the oven, prepare the sauce by melting the butter in a skillet set over medium heat. Sauté the onions in melted butter until soft and beginning to brown; between 5 to 7 minutes. Stir in the cream and Worcestershire sauce to the skillet. Bring to a low boil, stirring constantly, or until sauce begins to thicken. Remove the sauce from the heat and stir in the crumbled Feta. Taste the sauce and season it with additional salt and pepper, to taste.
For an easy, elegant meal, serve Sirloin Steaks with a spoonful of Creamy Onion Sauce alongside garlic green beans and a slice of crusty artisan bread.