TOPPING:

1 medium onion, chopped
1/2 cup balsamic vinegar
1/2 cup beer or white wine
2 tbsp. Dijon mustard
1/2 tsp. sea salt

STEAK:

3 small (6 oz.) or 1 large (18 oz.) beef steak, cut 1/2-inch thick (like sirloin or ribeye)
2 tbsp. olive oil
sea salt
freshly ground black pepper

Before cooking the steak, mix chopped onion, vinegar, beer or wine, mustard, and salt in a bowl and have ready.

Heat an oven or enclosed grill to 450°F. Wipe a 9-inch cast iron skillet with a little olive oil and heat over medium high heat till just beginning to smoke.

In the meantime coat the steaks with olive oil and season with salt and pepper, to taste. Place the steaks into the hot skillet and fry (not moving the steak) for 2 minutes. Turn the steaks over and fry for 2 more minutes then put the pan in the hot oven or grill for about 3 to 5 minutes, or until almost desired doneness. Then remove the pan from the oven or grill (WITH HEAVY OVEN GLOVE) and remove steaks to a warm plate, covering lightly with another plate or foil.

Into the pan with steak drippings pour the onion mixture and cook, stirring, over high heat until it is mostly boiled down and is becoming thick. Remove pan from heat, spoon the topping mixture over the steaks and serve.

Submitted by: Redneck