Photos and recipe: Gina Hansen
In a large castiron skillet, the steak is seared on both sides, starting with the fat cap on the edge. As it cooks to the desired temperature, the red onions are caramelized in butter and garlic, adding a depth of flavor that complements the steak perfectly. The dish is finished with a sprinkle of HOT SALT, which enhances the flavors and adds a touch of heat.
The French fries are tossed with parsley and HOT SALT, creating a crispy and flavorful side that’s perfect for dipping in your favorite sauce. The steak is sliced and served alongside the caramelized onions and fries, creating a feast for the senses.
Indulge in this hearty meal, which is perfect for a special occasion or a decadent dinner. This dish is sure to leave you feeling satisfied and content.
- NY Strip Steak
- Pressed Garlic
- Olive Oil
- Red Onion
- Italian Parsley
- Firecracker Farms Hot Salt
- Season both sides of the steak with our hot salt, black pepper and garlic powder then allow the steak to come to room temp.
- Start your fries right before you start cooking the steak following the package instructions.
- Heat the olive oil over medium-high heat in a large, castiron skillet.
- Start searing your steak on each side starting with the fat cap on the edge.
- Cut the red onions and mince the parsley.
- When the steak reaches the desired temp remove from the pan and set aside to rest while you cook the onions.
- In the same pan the butter and onions and allow to cook until they are tender and turning brown. Press in the garlic to cook for the last 30 seconds. Season with the hot salt.
- When the fries are done remove from the oven and toss with the hot salt and parsley.
- Slice your steak and serve with the onions on the side with the fries and your favorite dipping sauce.
- Don’t forget to finish the plated steak with a final sprinkle of the salt on the open slices.