Baked Steak with Layered Onions
Ingredients
- 2 beef steaks (ribeye, sirloin, or strip; about 1 inch thick)
- 2 large yellow onions, thinly sliced
- 3 tablespoons olive oil or melted butter
- 3 cloves garlic, minced
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or rosemary
- 1 tablespoon Worcestershire sauce (optional)
- 1/4 cup beef broth
Preparation Time
- Prep: 15 minutes
- Cook: 35–45 minutes
- Total: About 1 hour
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Step 2: Prepare the Onions
Slice the onions thinly. In a bowl, toss them with 1 tablespoon olive oil, a pinch of salt, and half of the dried herbs.
Step 3: Season the Steaks
Pat the steaks dry with paper towels. Rub both sides with the remaining olive oil, salt, pepper, garlic, and the rest of the herbs. Add Worcestershire sauce if using.
Step 4: Layer the Dish
Lightly grease a baking dish.
- Spread half of the onions on the bottom.
- Place the steaks on top of the onions.
- Cover the steaks with the remaining onions.
- Pour the beef broth around the sides (not directly over the top to avoid washing off seasoning).
Step 5: Bake
Cover the dish tightly with foil and bake for 30 minutes.
Remove the foil and bake an additional 5–15 minutes depending on your desired doneness:
- Medium-rare: 130–135°F (54–57°C)
- Medium: 135–145°F (57–63°C)
- Medium-well: 145–155°F (63–68°C)
Use a meat thermometer for accuracy.
Step 6: Rest the Meat
Remove from the oven and let the steaks rest for 5–10 minutes before serving. This helps retain juices.
Serving Suggestions
Serve with:
- Mashed potatoes
- Roasted vegetables
- Rice or crusty bread
The baked onions become tender and slightly caramelized, creating a rich, savory topping for the steak.