RIB EYE STEAKS WITH GARLIC AND ONION

If you want a steak once in a while, this might be a good option for you.

4 (4-oz each) rib eye steaks

1 tbsp unsalted butter
2 tbsp olive or coconut oil
1 large red onion, chopped
3 garlic cloves, crushed
1/3 cup beef broth
2 tbsp jarred horseradish
3/4 tsp salt
1/2 tsp freshly ground black pepper

Using paper towels, pat steaks dry.

Heat large skillet over medium-high heat; add steaks and cook for 5 minutes per side for medium (adjust time to suit your taste).  Remove from pan and keep warm.

Add the butter and oil to the skillet and stir to blend. Add the onion and garlic; saute 5 minutes or until onion is tender and pan juices are almost evaporated. Using a slotted spoon, remove onion and garlic from the pan.

Add the beef broth to the skillet and cook, stirring constantly, for a couple of minutes to reduce the sauce.

Return the onion and garlic to the skillet; add the horseradish, salt and pepper. Heat to a serving temperature.

To serve, spoon the onion mixture over the steaks.

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