Ingredients:

  • 2 Eye of Chuck Steaks, about 8 oz (225g) each, about 1 inch (2.5cm) thick
  • 1 tablespoon Olive Oil
  • 1 teaspoon Kosher Salt (or sea salt)
  • ½ teaspoon Black Pepper, freshly ground
  • 1 tablespoon Unsalted Butter
  • 2 medium Yellow Onions, thinly sliced
  • 2 cloves Garlic, minced
  • 1 tablespoon All-Purpose Flour
  • 1 bottle (11.2 oz / 330ml) Guinness Draught
  • 1 cup Beef Broth (low sodium)
  • 1 teaspoon Worcestershire Sauce
  • ½ teaspoon Dried Thyme
  • Salt and Pepper to taste
  • 1 tablespoon chopped fresh parsley, for garnish

Instructions:

  1. Pat steaks dry with paper towels. Season generously with salt and pepper.
  2. Melt butter in the skillet over medium heat. Add onions and cook slowly, stirring occasionally, until softened and caramelized (about 20-25 minutes). Add garlic during the last 2 minutes of cooking.
  3. Sprinkle flour over the caramelized onions and cook for 1 minute, stirring constantly. Gradually whisk in Guinness, scraping up any browned bits from the bottom of the pan. Add beef broth, Worcestershire sauce, and thyme. Bring to a simmer and cook until the gravy has thickened slightly (about 5-7 minutes). Season with salt and pepper to taste.
  4. While the gravy simmers, heat olive oil in a separate skillet over high heat until smoking hot. Add steaks and sear for 3-4 minutes per side for medium-rare, or longer for desired doneness (use a meat thermometer for accuracy). Let rest for 5 minutes.
  5. Spoon Guinness onion gravy over the steaks. Garnish with fresh parsley.