Steak and Onions

Season the cold steaks with salt and pepper on both sides. Then, let the steaks sit on the counter for 10 - 20 minutes.

Heat a cast - iron skillet over high heat.

Rub the steaks with oil. Once the pan is hot, add two steaks at a time to the pan. Then, lower the heat to medium - high.

Cook the steaks on medium - high heat without disturbing them. The steaks are ready to turn when they unstick from the pan. Flip the steaks and cook the other side to your desired doneness. Use a thermometer to track the internal temperature of the steaks. Remember that the steaks will continue to cook as they rest, so remove them from the pan when they are within 5 degrees of your desired temperature.

Remove the steaks from the pan and place them on a cutting board to rest.

Drizzle the pan with olive oil. Quickly add the onions to the pan. Season the onions with salt and pepper, and stir them. Go light on the salt since you'll be adding soy sauce at the end.

Cook the onions. When they start to brown, splash a few tablespoons of water into the pan. Keep cooking. When the water evaporates and the onions start to brown again, splash in some more water. Repeat this process until the onions are completely wilted and caramelized.

Once the onions are done, make a spot in the middle of the pan. Add one tablespoon of butter and the Brazilian sofrito to the spot. Cook until the garlic in the sofrito is fragrant and golden.

Pour in the soy sauce and finish by adding the other tablespoon of butter.

Turn off the heat. Return the steaks to the pan to "re - warm" them, and then serve immediately.