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Dom’s Best Steak and Onions Recipe | Robertiulo

best steak and onions recipe

From the nostalgic pages of Seward Park High School’s yearbook, I find myself transported back to the vibrant streets of Broome Street. It was in the heart of that bustling neighborhood that Dom’s Luncheonette stood as a culinary haven, run by an Italian family with a passion for crafting unforgettable flavors. One dish, in particular, etched its place in my memory—Dom’s Steak and Onions. Today, we embark on a culinary adventure to recreate the magic of Dom’s iconic dish, unlocking the secrets of the best steak and onions recipe.

A Walk Down Memory Lane

As a proud member of the Class of ’65, I often found solace and delight in the aromatic haven that was Dom’s Luncheonette. The familial atmosphere, the clinking of utensils, and the sizzle of steak on the grill created an ambiance that resonated with the essence of good food and good company. Dom’s Steak and Onions, a culinary masterpiece served on a plate, left an indelible mark on my taste buds

The Ingredients that Bring Memories to Life

To recreate this culinary delight, we start with the essentials:

  • 1 lb. strip steak
  • Olive oil for frying
  • 1 or 2 Spanish onions, sliced in half moons
  • Salt and black pepper
  • 2 tbsp. tomato paste
  • ½ tsp. oregano
  • 2 bay leaves
  • ¼ cup tomato puree
  • ½ cup red wine or water

The Symphony of Flavors: Crafting Dom’s Best Steak and Onions Recipe

Begin this culinary adventure by bringing the steak to room temperature, generously seasoning it with salt and black pepper. The key to a perfect sear is a hot pan, so let it sizzle with olive oil and sear the steak until lightly browned. Don’t fret if it’s still rare; the magic happens with the onions.

Remove the steak and let it rest, then dive into the world of onions. Sauté them until they soften, seasoning with a dash of salt and pepper. Introduce the tomato paste, letting it dance with the onions, followed by the aromatic duo of oregano and bay leaves.

Now, trim excess fat from the rested steak and slice it into quarter-inch strips. Return these succulent strips to the pan, where they reunite with the onions. Pour in the tomato puree and half a cup of red wine or water, stirring the concoction into a savory symphony. Bring it to a boil, then lower the heat, cover, and let it simmer for 15 minutes.

Should you find the need, add water to maintain the desired consistency. Taste this savory creation and adjust the seasoning to your liking. Dom would often serve this masterpiece with rice or as a sandwich on fresh Italian bread.

Crafting Culinary Bliss: A Steak and Onion Sandwich a’ la Dom’s Luncheonette

Picture this: a steak and onion sandwich a’ la Dom’s Luncheonette, a delightful combination of savory steak, perfectly caramelized onions, and a sauce that encapsulates the essence of Dom’s culinary artistry. The marriage of flavors and textures is nothing short of divine.

As you sink your teeth into this creation, the memories of Broome Street flood back—the laughter, the camaraderie, and the shared joy of savoring the best steak and onions recipe. Dom’s legacy lives on in each bite, transcending time to bring the warmth of the past into the present.

A Culinary Journey Continues

In recreating Dom’s Best Steak and Onions Recipe, we not only celebrate the flavors of a bygone era but also pay homage to the culinary artisans who enriched our lives. This journey is a testament to the timeless nature of good food, the kind that evokes cherished memories and invites us to share the experience with the next generation.

As the aroma of sizzling steak and caramelized onions wafts through your kitchen, you become a part of a culinary legacy — a legacy that started in a small luncheonette on Broome Street and now finds a place in your home. So, gather your ingredients, set the stage, and embark on a culinary adventure that transcends time, all while savoring the magic of Dom’s Best Steak and Onions Recipe.

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Reverse Seared Steak

Reverse Seared Steak

I’ve heard about this method of cooking a steak and decided to give it a try. The standard for a thick steak is, sear the steak and finish cooking it in the oven. As the name implies, this reverses that. Don’t try this unless you steak is at least 1 ½ inches thick. I’m using a 2-inch rib eye.
Reverse Seared Steak
  • 1 steak (at least 1 ½ in. thick and your choice of cut)
  • Salt and black pepper
  • 1 tbsp. olive oil
  • 3 tbsp. butter
  • 1 crushed clove garlic – optional
  • 1 sprig of rosemary – optional
Season the steak with salt and pepper, the edges too. Place it on a wire rack set in a rimmed baking sheet. Place it uncovered in the refrigerator overnight to dry out. This step is optional but do it if you have time.
Preheat the oven to anywhere between 200 and 275°F (93 and 135°C). The lower you go, the more evenly the meat will cook.
Put the baking sheet, rack, and room temperature steak in the oven, and roast until it reaches an internal temperature about 10 to 15°F below the final temperature at which you’d like to serve the meat. Time in the oven is about 20 minutes for rare. 
Reverse Seared Steak
After 20 minutes in a 250 degree F. oven.

When you take the steak out of the oven, add a tablespoon of olive oil to a frying pan on a very high heat. When the pan is hot begin searing the steak. Holding it with tongs, start with the the edges. Lay the steak down and add the butter (and garlic/rosemary, if using). Tilt the pan and spoon the melted butter over the steak. Flip the steak and do the other side. This should take only about 35-40 seconds per side for a good sear.
Reverse Seared Steak
Reverse Seared Steak

Slice and serve the steak. It’s not necessary to rest the steak before cutting if you’re using the reverse sear method.Reverse Seared Steak

Steak Internal Cooking Temperatures
Reverse Seared Steak
Some other steak cooking methods here

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Teresa’s Sicilian Steak

Teresa’s Sicilian Steak

Teresa Giudice is one of the Housewives of New Jersey and she can really cook. She’s published a few cook books and this steak recipe is adapted from Skinny Italian. The light coating adds a lot of flavor and yet doesn’t take away from the taste of the steak.
Teresa's Sicilian SteakIngredients:
  • 1 steak about 1 inch thick
  • 2 tbsp. olive oil
  • 1 minced garlic clove
  • 3 tbsp. breadcrumbs
  • 1 tbsp. grated Parmigiano cheese
  • ½ tsp. dried oregano
  • Salt and black pepper
Place the oil and garlic in a shallow bowl. Place the steak in the bowl and let it stay at room temperature for 30 minutes, turning it after 15 minutes.

Teresa's Sicilian Steak

In the meantime, mix the breadcrumbs, cheese, oregano, salt and pepper. Remove the steak from the oil and dip it into the crumb mixture coating it evenly.
Teresa's Sicilian Steak
Let it stand on the baking rake for 10 minutes for the crumbs to set. Place a rack between 6 and 8 inches below the broiler preheat the oven.

Teresa's Sicilian Steak

Broil the steak for 3 – 4 minutes – until the crust is browned. Turn it over and do the same to the other side for medium-rare. Ovens may vary so move the rack closer or further away from the heat source so it browns and doesn’t burn. When it’s done let it rest for 5 minutes before slicing across the grain into one inch strips.

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The West 97th Street GreenMarket

West 97th Street Greenmarket

West 97th Street Greenmarket

There are greenmarkets all over New York City and mine is the West 97th Street Greenmarket. You can get baked goods, meat, seafood, eggs, honey, seasonal produce and more throughout the year and it’s all local.

West 97th Street Greenmarket

From flowers to seafood.

West 97th Street Greenmarket
One morning’s shopping – semolina bread, corn, peaches, apple pie, mako steaks, blow fish, and black fish filets.

West 97th Street Greenmarket

West 97th Street Greenmarket

From their website:
Greenmarket was founded in 1976 with a two-fold mission: to promote regional agriculture by providing small family farms the opportunity to sell their locally grown products directly to consumers, and to ensure that all New Yorkers have access to the freshest, most nutritious locally grown food the region has to offer. . .

West 97th Street Greenmarket

West 97th Street between Amsterdam and Columbus Avenue

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Steak a’ Pizzaiola

Steak a’ Pizzaiola

Roasted tomatonnnn

Steak a’ Pizzaiola Preparation:
Heat olive oil in pan and brown one side of steak (or veal or pork chops). While its browning sprinkle top side with S&P, finely chopped garlic and dried oregano. When the underside is brown turn the meat over making sure that there is enough oil so that the garlic doesn’t burn. Immediately cover with a large can of crushed tomatoes and simmer for 20 minutes.

Optional – Add a small can of drained baby peas (or fresh or frozen and cook accordingly) and maybe some chopped parsley (one or the other) in the last 5 minutes.

You can serve this alone, as a main course or use some of that sauce on a side of pasta.

Some restaurants include peppers in this sauce – DON’T! (and no cheese either).

FYI – a Pizzaiola is a woman who makes pizza.Pizzaola

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DeR 2

A few words on how to cook a steak…

Steak misc

Sear the fatty edges


Porterhouse Peter Luger Style

Porterhouse, the king of steaks, has a strip steak on one side of the bone and a tenderloin on the other.

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  •  Sprinkle with lots of salt and let it (1 ½ to 2 inches thick) sit at room temp. Heat skillet very hot with a little oil. 3 minutes on one side and remove to board, crust side up.
  •  Cut the loin and sirloin in thick slices straight down and perpendicular to the bone but leave ends attached to the bone.
  •  Dot with lots of butter and put it back together in the pan curst and butter side up.
  •  Place under a preheated broiler for 3 minutes.  Spoon melted butter over it and remove from pan or it will continue to cook.


Roasted Tomahawk Steak



  • 1 -2 ½ to 3 inch thick tomahawk steak *
  • Salt and black pepper
  • 3 tbsp butter
  • 1 tbsp olive oil


  • Blot room temperature tomahawk dry with paper towels and season with pepper and lots of salt; let rest for 30 minutes. Preheat oven to 400°. Dot roasting pan with 3 tbsp. butter.
  •  Put1 tbsp. oil in a large heavy skillet over medium-high heat. When it’s good and hot add steak to skillet. Cook until seared on all sides (including edges), 2–3 minutes per side. Transfer to the roasting pan. Roast in the oven, turning halfway through cooking and basting with the melted butter, Cook for 10 minutes for rare.
  •  Place in a serving platter and pour the melted butter fron the pan over it. Cover loosely with foil and let it rest for 10 minutes before serving. Serves two.

* A tomahawk steak is a rib steak with the entire rib bone intact.

Done well but not well done