German steak

Directions

1. Take the meat out of the refrigerator and let it sit, covered, at room temperature for 20 to 30 minutes. ⏱ 30 min
2. In the meantime: ≈ 3 min
3. Peel the onions and slice them thinly. ≈ 8 min
4. Sauté the onions in butter over low heat until they are golden brown. ⏱ ≈ 40 min
5. Then, sprinkle with pepper and/or paprika, if desired. ≈ 2 min
6. Place the meat in a bowl and add pepper and paprika. ≈ 3 min
7. Mix everything thoroughly and form two patties, slightly thicker than those used for steak tartare or hamburgers. ≈ 10 min
8. This step can be skipped if you are using pre-prepared German beef. ≈ 3 min
9. Cook the steaks in the remaining butter over medium heat. ⏱ ≈ 10 min
10. For a rare cook, count 3 minutes per side; for medium-rare, 1.5 minutes; and for well-done, 4 to 5 minutes per side. ⏱ 3 min
11. Let the meat rest for a few minutes, covered with a sheet of aluminum foil or a plate turned upside down. ⏱ ≈ 20 min
12. Serve the meat with the sautéed onions, and garnish with parsley or chives. ≈ 2 min