Poke both sides of the steaks several times with the tip of a knife.
Line a tray with the sliced onions. Sprinkle the meat with coarsely ground black pepper, and lay on top of the onions.
Cover the steaks with another layer of onion slices. You can keep stacking up layers of steaks and onions to serve as many people as you like!
Leave at room temperature for at least 30 minutes. Take the onion slices off just before cooking the steaks, and sprinkle the meat with rock salt.
Heat a pan and put in a steak. Brown one side over high heat, turn over and cook on the other side until the steak is your desired degree of doneness.
Remove the steak from the pan, add the onion, and sauté until caramelized (The photo shows 5 servings worth of onions so it's a huge amount...)
Add red wine, soy sauce, mirin and sugar, and simmer to reduce the liquid to about half. Add butter at the end, and the sauce and side for the steaks are done.
Story Behind this Recipe
I experimented with various methods of making cheap steaks tender and tasty, but this was the easiest.
Make sure to salt the steaks just before you cook! If you add salt earlier with the pepper, it will draw out moisture from the meat. Pepper the steak earlier on to neutralize the raw-meat smell. I always eyeball the ingredients for the sauce, so adjust to your taste.