Weeknight · Heritage Recipes
Adapted from The White House Cook Book, 1887.
Beefsteak and Onions
From The White House Cook Book of 1887: steak piled with deeply browned onions and left to rest so the juices mingle. Our bavette's open grain soaks it all up.
TimeAbout 35 minutes
Serves2–4
EaseEasy
CutBavette Steak
Target125–130°F
Ingredients
- Legacy Maker Farms 1876 Single-Source2 bavette steaks (8 oz each)
- Kosher salt and black pepper
- 2 tbsp butter or beef drippings
- 3 large onions, thinly sliced
- 1 tsp fresh thyme leaves (optional)
Method
- 1Cook the onions in the butter over medium heat, stirring now and then, 20–25 minutes, until deep brown. Season with salt, pepper and thyme.
- 2Season the steaks and cook on a very hot grill or pan 3–4 minutes per side, to 125–130°F.
- 3Move the steaks to a warm platter, pile the onions on top, and cover loosely with foil for 5 minutes.
- 4Slice thinly against the grain and serve with the onions.
125–130°F
Cook to temperature, not timePull steaks at 125–130°F for medium-rare. Dry-aged beef cooks a little faster, so check early. The USDA recommends 145°F with a 3-minute rest.
Weeknight · Heritage Recipes
Adapted from The White House Cook Book, 1887.
Beefsteak and Onions
From The White House Cook Book of 1887: steak piled with deeply browned onions and left to rest so the juices mingle. Our bavette's open grain soaks it all up.
TimeAbout 35 minutes
Serves2–4
EaseEasy
CutBavette Steak
Target125–130°F
Ingredients
- Legacy Maker Farms 1876 Single-Source2 bavette steaks (8 oz each)
- Kosher salt and black pepper
- 2 tbsp butter or beef drippings
- 3 large onions, thinly sliced
- 1 tsp fresh thyme leaves (optional)
Method
- 1Cook the onions in the butter over medium heat, stirring now and then, 20–25 minutes, until deep brown. Season with salt, pepper and thyme.
- 2Season the steaks and cook on a very hot grill or pan 3–4 minutes per side, to 125–130°F.
- 3Move the steaks to a warm platter, pile the onions on top, and cover loosely with foil for 5 minutes.
- 4Slice thinly against the grain and serve with the onions.
125–130°F
Cook to temperature, not timePull steaks at 125–130°F for medium-rare. Dry-aged beef cooks a little faster, so check early. The USDA recommends 145°F with a 3-minute rest.