Layer onions and these 2 ingredients with steak for a baked meal I won’t get tired of

This 4-Ingredient Oven-Baked Beef Steak and Onion Foil Bake is the ultimate solution for a high-flavor, low-cleanup dinner. Using the “en papillote” (in paper/foil) method allows the steak to steam in its own juices along with the onions, which essentially create a built-in savory jam at the bottom of the packet. It’s an incredibly forgiving way to cook steak, as the enclosed environment keeps the meat tender and prevents it from drying out.

4-Ingredient Beef Steak and Onion Foil Bake

Ingredients:

Directions:

Step 1: Prep the Oven and Foil: Preheat your oven to 400°F. Prepare four large sheets of heavy-duty aluminum foil. You want enough room to wrap the steak and onions loosely so the steam can circulate, but seal it tightly enough to keep the moisture in.

Step 2: Season the Onions: In a medium bowl, toss your thinly sliced onion rings with the olive oil (or melted butter) and half of the salt and pepper.

Step 3: Prep the Steak: Divide your steak into 4 even portions. Pat them dry with a paper towel—this helps the seasoning stick—and rub the remaining salt and pepper onto both sides of each piece.

Step 4: Build the Packets: Lay out your foil sheets and create a “bed” of seasoned onions in the center of each. Place one steak portion directly on top of each mound of onions. If there is any leftover oil in the bowl, drizzle it over the meat.

Step 5: Seal and Bake: Bring the long sides of the foil together over the steak and fold down tightly. Roll up the ends to create a completely sealed pouch. Place the packets on a baking sheet and bake for 20/25 minutes (for medium doneness).

Step 6: Rest and Serve: Remove the tray from the oven and let the packets sit unopened for 5 minutes.

Note: When you open the foil, do it slowly to avoid the hot steam. Spoon the softened onions and accumulated juices over the steak before serving.