RIBEYE STEAK WITH FRENCH ONIONS AND FRENCH FRIES
Ingredients:
For the Ribeye Steak:
2 ribeye steaks (about 1 inch thick)
2 tablespoons olive oil
Salt and pepper to taste
2 cloves garlic, crushed
2 sprigs fresh thyme
2 tablespoons unsalted butter
For the French Onions:
2 large onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon sugar
1/4 cup beef broth
Salt and pepper to taste
For the French Fries:
4 large russet potatoes, peeled and cut into fries
3 tablespoons vegetable oil
Salt to taste
Fresh parsley, chopped (for garnish)
Directions:
Step 1: Prepare the French Fries
Preheat your oven to 425°F (220°C). Toss the cut potatoes with vegetable oil and spread them in a single layer on a baking sheet. Bake for 25-30 minutes, turning occasionally, until golden brown and crispy. Season with salt and garnish with chopped fresh parsley.
Step 2: Caramelize the Onions
While the fries are baking, heat the butter and olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and golden brown, about 20 minutes. Sprinkle with sugar and continue to cook for another 5 minutes. Add the beef broth and cook until the liquid is absorbed, about 5 more minutes. Season with salt and pepper to taste. Remove from heat and set aside.
Step 3: Cook the Ribeye Steaks
Pat the ribeye steaks dry with paper towels and season generously with salt and pepper. In a large skillet, heat the olive oil over medium-high heat until hot. Add the steaks and sear for 3-4 minutes on each side for medium-rare, or longer if desired. During the last minute of cooking, add the crushed garlic, fresh thyme, and butter to the skillet. Baste the steaks with the melted butter and aromatics. Remove the steaks from the skillet and let them rest for 5 minutes before serving.
Step 4: Serve
Place the ribeye steaks on plates and top with the caramelized French onions. Serve alongside the crispy French fries. Enjoy!
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Servings: 2
