Start by gathering all your ingredients. This makes the process much smoother. The steaks should be at room temperature for more even cooking. Season both sides with salt, pepper, smoked paprika, coriander, and cumin. Feel free to adjust the spice levels to your liking.

In a large skillet, heat a tablespoon of unsalted butter over medium heat. Add the sliced onions and a pinch of salt. Sauté them slowly until they become golden brown and soft. Stir occasionally. This step can take about 10-15 minutes. Patience is key here; the caramelization enhances the onions’ sweetness.

Once the onions are sweet and soft, toss in the minced garlic. Stir it around for about a minute, just until the garlic is fragrant but not burnt. Remove the onions and garlic from the pan and set them aside.

Increase the heat to medium-high. In the same pan, add a bit more butter if necessary. When the pan is hot, place the steaks in it. Cook for about 4-5 minutes on each side for a medium-rare steak. Use a meat thermometer if you have one; you’re looking for an internal temperature of about 130°F.

Once your steaks are cooked to perfection, remove them from the pan. Let them rest for 5-10 minutes covered with foil. This step allows the juices to redistribute, resulting in a more tender bite.

While the steaks are resting, return the onions and garlic to the pan with any drippings left from the steaks. Add a splash of fresh lemon juice to brighten the flavors. Stir well to combine everything.

Slice the steaks against the grain. Pour the garlic butter sauce with onions over the steak. Plate it up with your sides, and enjoy your culinary masterpiece!