4 boned tender beef steaks such as top loin (new york strip) or rib eye thick (each)
2 tablespoons butter
0.3 cup fresh-cracked multicolored peppercorns (see notes)
1 tablespoon thyme leaves fresh
2 tablespoons olive oil
0.5 teaspoon salt
0.5 teaspoon sugar
2 onions sweet such as walla walla, vidalia, or maui, peeled and slivered lengthwise
Equipment
frying pan
oven
Directions
Melt 1 1/2 tablespoons butter with 1 1/2 tablespoons olive oil in a 12-inch frying pan over medium heat.
Add onions and stir in 1/2 teaspoon salt. Cover and cook, stirring occasionally, until onions are limp, about 8 minutes. Uncover and sprinkle with sugar. Increase heat to medium-high and stir often until onions begin to brown, 5 to 7 minutes.
Add balsamic vinegar and 1 1/2 teaspoons thyme leaves; stir often until liquid has evaporated, 1 to 2 minutes longer.
Rinse steaks and pat dry.
Sprinkle both sides lightly with salt, then coat with pepper. Melt remaining 1/2 tablespoon butter with 1/2 tablespoon olive oil in a 12-inch ovenproof frying pan over medium-high heat (divide among two pans if there's not enough room for steaks in one).
Add steaks and cook until well browned on the bottom, 4 to 5 minutes. Turn steaks over and cook until beginning to brown on the other side, about 2 minutes.
Transfer pan to a 375 oven and bake until medium-rare (still pink in the center; cut to test), 7 to 8 minutes, or until as done as you like (steaks will continue cooking for a few minutes after you take them out of the oven).
Transfer steaks to warm plates. Spoon onions over the top and sprinkle with remaining 1 1/2 teaspoons thyme leaves.
