Onion and Thyme Reduction for Grilled Steaks

Vegetarians and vegans, click away, because I love steak. I mean I love steak! Since subscribing to a monthly meat delivery service, we’ve had the pleasure of grilling a great cut of steak at least once a week. We prefer NY Strips or Flat Iron Steaks, and this is our absolute favorite way to prepare them!

The secret is an onion and thyme jus reduction that is super easy compared to how much it can elevate any cut of beef. It tastes SO good! It is an especially great trick as you’re learning to grill, because it’ll hide a multitude of grilling mistakes.

NOTE: Red wine and beef broth both work well as a base for this jus. Use whichever you prefer!

TIP: Remember to let your steaks rest at least 5 minutes after you pull them off the heat, and pour any juices you collect while they’re resting straight into your jus!

Onion and Thyme Reduction for Grilled Beef Steaks

2 TBSP butter
1 white onion, sliced
Pinch of salt
3-4 sprigs of fresh thyme
1 C beef broth or red wine
The juices from your grilled steaks after resting

Melt butter in a skillet over medium-low heat. Add sliced onions and salt. Let them sauté, stirring occasionally, until they become translucent.

Add in the sprigs of thyme (no need to remove the stems). Continue sautéing the onions until the edges start to turn brown.

Pour in the wine/broth and allow it to simmer until it has reduced by half.

Before serving, remove the thyme stems. Pour in any juices your steaks released while resting, and stir to combine.

To serve, place the steak on a bed of the onions, and spoon the jus over the top. Enjoy!

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