1lbNew York strip steakthin cut (let steaks come to room temperature 30 minutes prior to cooking)
1-½ to 2teaspoonssalt
Freshly squeezed juice of 1 lime
1teaspoonground black pepperoptional
1slicelarge yellow onionthinlyinto rings and separated
Cover both sides of each New York strip steak (mine were 3 steaks, totalling 1lb) with a sheet of plastic wrap. On a flat surface, beat each side (not too hard!!) with a meat mallet to tenderize the meat. Note: Use the side of the mallet with the spikes on it.
Season all the steaks on both sides with salt, lemon, and pepper (optional). Cook immediately, or let seasoned steaks rest for 10-15 minutes at room temperature to absorb seasonings. It's up to you!
Heat a large, heavy-bottomed frying pan (don't use nonstick) over high heat. Place the steaks in the pan (single layer) and let cook undisturbed for about 2-4 minutes. Flip the steaks using tongs or a spatula and cook for additional 2-4 minutes (medium to medium-well). Transfer the steaks to a serving plate and let rest for at least 5 minutes before serving.
To cook the onions: In the same pan where steaks were just cooked, heat 1 tablespoon of oil over medium heat (large burner) and add the onion rings. Cook for about 5 minutes (season with a pinch of salt after cooking for an initial 2-3 minutes), stirring constantly. My Aunt likes to place one single steak on top of the onions and let cook undisturbed on medium heat for about 1 minute. According to her, this helps the onions to absorb the rich steak flavor. Serve onions on top of the steaks and enjoy!
If you would like to have your thinly sliced, onion rings caramelized, please follow only steps 2 and 3 of this recipe.
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