2 large onions, thinly sliced
3 tablespoons clarified butter, divided
1-2 garlic cloves
1 pound rib-eye steaks or other cuts of choice, about ¾ inch thick
3 ½ tablespoons balsamic vinegar, divided
2-3 fresh thyme stalks (or rosemary if you prefer)
Sea salt and freshly crushed black pepper to taste
Take the steak out of the refrigerator about half an hour before cooking it to bring it to room temperature.
In a large skillet, heat 1 tablespoon clarified butter; add the onions and cook, stirring occasionally until the onions begin to caramelize, about 8-10 minutes.
Add 1½ tablespoons balsamic vinegar, season to taste, and continue cooking for 1-2 minutes. Set aside while you cook the steak.
Pat the steak dry with paper kitchen towels, brush with some clarified butter, and season to taste.
Heat a medium cast-iron skillet and add the steak. Sear it for about 1 minute per side, then the remaining clarified butter, garlic, thyme, and balsamic vinegar. Cook for another minute or so per side, flipping once until it forms a nice brown crust.
Once it has cooked to the desired doneness, transfer to a plate and tent with aluminum foil. Let it rest for about 5-6 minutes then cut it and serve topped with the caramelized onions.