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Receta Pan Seared Sirloin Steaks with Sauteed Onions

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We don't eat a lot of steak, and when we do I normally grill it. My mom used to frequently serve pan seared steaks, generally cheaper cuts like sirloin or london broil. So I thought I'd give it a try and see if I could come up with something competitive with my grill. I started with a base recipe from Cook's Illustrated, and improvised from there. I thought this dish was fantastic, and my boys both said they liked it better than the grilled tenderloins I more frequently serve. The sauteed onions, which I prefer to grilled onions, really added to the flavor. Give this a try when the weather is cold and you'd rather warm your kitchen than be outside tending your grill. You won't be disappointed!

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4


Cost per serving $1.98 view details


  1. Heat 2 Tbsp of the oil in a large skillet over medium high heat until just smoking. While oil is heating, pat the steaks dry with paper towels and season both sides with salt, freshly ground pepper, cumin and paprika. I sprinkled the cumin and paprika on so that both sides were lightly covered. I would think this was about 1/2 tsp of each, but possibly a little more or less. Place the steaks on the skillet and cook 2 minutes without moving. Flip the steaks with tongs and reduce heat to medium. Cook about 5 1/2 minutes longer. This may seem like a long time, but it produced beautiful medium rare steaks. If you like our steak medium, try 6 1/2 minutes or longer after flipping.
  2. Transfer the steaks to a large plate or cutting board with tongs and loosely tent with aluminum foil. Let rest for 12 minutes while you prepare the onions.
  3. Add one additional Tbsp of oil to the oil and juices remaining in the pan. Add the onions, spread them out with a spatula as best you can, and sprinkle them liberally with salt, fresh ground pepper, paprika and cumin (just like the steaks). Saute on medium heat, turning frequently with the spatula (and scraping up browned bits from the bottom of the pan), for about 12 minutes until softened and partially caramelized.
  4. Slice the steaks in 1/4 inch slices and serve with pan juices and caramelized onions on top.


Nutrition Facts

Amount Per Serving %DV
Serving Size 264g
Recipe makes 4 servings
Calories 547  
Calories from Fat 343 63%
Total Fat 38.21g 48%
Saturated Fat 12.71g 51%
Trans Fat 0.0g  
Cholesterol 103mg 34%
Sodium 116mg 5%
Potassium 753mg 22%
Total Carbs 3.41g 1%
Dietary Fiber 0.7g 2%
Sugars 1.46g 1%
Protein 45.11g 72%
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  • EmpEbi
    I'm going to try this soon. I'm not sure yet about the cumin since I seldom use it for anything but Southwestern or Mexican food. I look forward to trying it in this manner.
    1 reply
    • John Spottiswood
      18 de Septiembre de 2012
      Hi EmpEbi...Cumin is commonly put on beef in North Africa and the Middle East. It won't taste Southwestern or Mexican if you add it...but feel free to try without. It will be good either way!
    • nebraskagirl

      ....This sounds interestingly enough that I will be trying tonight for dinner, and tomorrow I will let you know - if it is a keeper or......
      1 reply
    • I've been wanting this type recipe. I was surprised to read that done to steaks frequently or just your particular taste preference? I look forward to cooking this soon. Thanks, John.
      Yo he cocinado/probado esta receta
      1 reply
      • John Spottiswood
        17 de Septiembre de 2012
        Hi Mary Ruth...cumin and paprika are commonly rubbed on beef steaks/kebab's in North Africa and the Middle East. I happen to love the flavor. It's not particularly strong, so please try it and see if you like it. I promise it won't ruin the flavor even if you end up preferring not to add it in the future.


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