OT.. New York strip w/ Bourbon Caramelized Onions

UncleFred

So, why is this labeled as OT?  ...because it wasn't done on the egg.

The wife watched that Gordon Ramsey video that passed through this forum last week (she watches Hell's Kitchen and I told her that it really was Gordon Ramsey...even if it wasn't "beeped" every 3 seconds).

We had some New York strips that we got at Restaurant Depot a while back... a box of them. They weren't very good. Thin and a lot of gristle.

Any way, she cooked them, faithful to the GR video, flipping frequently and they turned out well.  Then she kicked them up a notch by smothering them in Bourbon caramelized onions.

Serious drinkers might balk at using 4 oz. of bourbon to cook with instead of on the rocks... but they tasted great.



Bourbon Caramelized Onions

    1 Yellow Onion Thinly Sliced (we used a mandolin)
    2 tablespoons Whole Unsalted Butter
    4 oz. Bourbon

1. In a 12 inch sauté pan heat 2 tablespoons butter until melted over medium heat
2. Add onions and a pinch of salt and slowly cook for 10-15 minutes until onions become golden
3. Turn up heat to medium high and add Bourbon
4. Simmer for 2-3 minutes and set aside.

UncleFred

Postscript:  Don't play with sharp objects or your egg in bare feet!  That probably sounds obvious but as we get into summer temps and playing in the yard, it's good to get a reminder.
I was disassembling the mandolin after use... the blade fell out... I tried to hop out of the way... but still got an inch long gash on my right foot instep.
bled like hell but no doctor visit necessary.
I was lucky this time... but I think I'll wear steel toed work boots from now on.

NPHuskerFL

Looks great!  4 oz of bourbon is perfectly fine so long as it's not my good stuff. I like a bourbon glaze myself. 

bcsnave

Looks great, my mouth is watering