1 1/2 lb 1-inch-thick steaks (ribeye, strip, or sirloin)
1 teaspoon garlic salt
1 teaspoon seasoned pepper
2 tablespoons butter
1/4 cup fresh pre-diced onions
- Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of steaks with garlic salt and pepper (wash hands).
- Place butter in pan, then add steaks; cook 5 minutes. (Do not turn steaks.)
- Turn steaks. Add onions around steaks; cook 4–5 more minutes and until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board; let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.
1/4 cup unsalted butter
3/4 cup light brown sugar
1 teaspoon cinnamon
1 tablespoon lemon juice
1 tablespoon rum extract
1 teaspoon banana extract (or cream sherry)
4 slices Bakery NY-style cheesecake
- Peel bananas and cut into 1/2-inch slices; set aside. Melt butter with sugar and cinnamon in large sauté pan on medium-high 1–2 minutes, stirring constantly.
- Stir in lemon juice and both extracts. Add bananas; cook and stir 1–2 minutes or until hot. Serve immediately over cheesecake. (Also great over creme cake or ice cream.)