Paleo Steak with Caramelized Onion

Nothing says Paleo-friendly dinner like a juicy, tender steak. This one is ready in a flash and is incredibly delicious. Paring it with caramelized balsamic onions gives it that gourmet touch and makes it more substantial. Serve it with steamed carrots or broccoli for the ultimate restaurant-worthy experience at home.

Paleo Steak & Onions

There are several cuts of steak, such as sirloin, T-bone, and the most expensive one – filet, so choosing the right one is often confusing. Choose quality grass-fed steaks that have some fat marbling, a nice red color and are firm to the touch. This recipe uses the Rib-eye, which is a chef’s favorite for a reason – it’s marbled with fat, which gives it added flavor and tenderness.

The caramelized onions have a wonderfully sweet unique flavor and provide plenty dietary fiber, potassium, iron, folic acid vitamins C, A, E and B6 and other key health-promoting nutrients. After cutting onions, to remove the strong smell, rub your hands with lemon juice and salt before washing. Eating a spring of parsley will freshen your breath after eating onions.

As simple as it looks, cooking the steak to perfection has its secrets. Always bring the steaks to room temperature and pat them dry with paper kitchen towels before cooking. Make sure you heat the skillet to a very high temperature, before adding the clarified butter, a spring or two of thyme or rosemary and a garlic clove. As soon as the butter foams up, add the steak, season and cook a 1/2 to 3/4” thick steak for 2 – 2 ½ minutes per side for medium rare, flipping once or twice. Always season the steaks just before or during cooking. It is important to let the steak rest, tented with aluminum foil, for about 5-6 minutes before trimming off any fat and serving.

Steak with Caramelized Onion

Caramelized Onion Steak

Serves 2
Prep Time: 10 minutes
Cook Time: 15 minutes


2 large onions, thinly sliced
3 tablespoons clarified butter, divided
1-2 garlic cloves
1 pound rib eye steaks or other cut of choice, about ¾ inch thick
3 ½ tablespoons balsamic vinegar, divided
2-3 fresh thyme stalks (or rosemary if you prefer)
Sea salt and freshly crushed black pepper to taste


  • Take the steak out of the refrigerator about half an hour before cooking it to bring it to room temperature.
  • In a large skillet, heat 1 tablespoon clarified butter; add the onions and cook, stirring occasionaly until the onions begin to caramelize, about 8-10 minutes.
  • Add 1½ tablespoons balsamic vinegar, season to taste and continue cooking for 1-2 minutes. Set aside while you cook the steak.
  • Pat the steak dry with paper kitchen towels, brush with some clarified butter and season to taste.
  • Heat a medium cast iron skillet and add the steak. Sear it for about 1 minute per side, then the remaining clarified butter, garlic, thyme and balsamic vinegar. Cook for another minute or so per side, flipping once, until it forms a nice brown crust.
  • Once it has cooked to the desired doneness, transfer to a plate and tent with aluminum foil. Let it rest for about 5-6 minutes then cut it and serve topped with the caramelized onions.

Nutrition facts per serving (380g):

| calories 590 | total carbs 15g | protein 48g | total fat 36 | cholesterol 191 mg | sodium 130mg |

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