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Ribeye Steak with French Onions combines the richness of a perfectly seared ribeye steak with the deep, sweet flavors of caramelized French onions, reminiscent of French onion soup. This dish is indulgent and elegant, perfect for a special occasion or a gourmet dinner. Hereโ€™s how you can make it:

Ingredients:

  • For the ribeye steak:
    • 2 ribeye steaks (about 1 inch thick)
    • Salt and freshly ground black pepper
    • 2 tbsp olive oil (for searing)
    • 2 tbsp butter
    • 2 garlic cloves, crushed
    • 2 sprigs fresh thyme (optional)
  • For the French onions:
    • 3 large yellow onions, thinly sliced
    • 2 tbsp butter
    • 1 tbsp olive oil
    • 1 tsp sugar (optional, for enhanced caramelization)
    • 1/2 cup beef broth (or chicken broth)
    • 1/4 cup dry white wine or sherry (optional for added depth)
    • 1 tsp balsamic vinegar (optional for a touch of acidity)
    • Salt and pepper to taste
    • Fresh thyme leaves (optional)
  • For topping (optional):
    • 1/2 cup grated Gruyรจre or Swiss cheese (for a French onion soup-style finish)
    • Chopped fresh parsley (for garnish)

Instructions:

Caramelize the onions:

  1. Start with the onions:
    • In a large skillet, heat the butter and olive oil over medium-low heat. Add the sliced onions and sprinkle with a pinch of salt and the sugar (if using). Cook the onions slowly, stirring occasionally, for about 30-40 minutes until they are deeply caramelized and golden brown.
  2. Deglaze the onions:
    • Once the onions are caramelized, add the white wine (or sherry) and stir, scraping up any browned bits from the bottom of the pan. Let the wine cook down for a couple of minutes.
    • Add the beef broth and balsamic vinegar, stirring to combine. Cook for another 5-10 minutes until the liquid reduces slightly and the onions are jammy and flavorful. Season with salt and pepper to taste.
    • Set the onions aside and keep warm.

Cook the ribeye steaks:

  1. Prepare the steaks:
    • Pat the ribeye steaks dry with paper towels and season generously with salt and freshly ground black pepper on both sides.
  2. Sear the steaks:
    • Heat a cast-iron skillet or heavy-bottomed pan over high heat. Add the olive oil and let it heat until it just begins to smoke.
    • Carefully add the steaks to the pan and sear for about 3-4 minutes on each side for medium-rare (adjust time for your preferred doneness).
    • In the last minute of cooking, add the butter, garlic cloves, and thyme sprigs to the pan. Baste the steaks with the melted butter using a spoon to enhance the flavor.
  3. Rest the steaks:
    • Remove the steaks from the pan and let them rest for 5-10 minutes. Resting allows the juices to redistribute, making the steak more flavorful and juicy.

Assemble and serve:

  1. Finish the dish:
    • Place the rested ribeye steaks on a serving plate and spoon the caramelized French onions over the top. If you want a French onion soup-inspired touch, sprinkle some grated Gruyรจre or Swiss cheese over the onions and briefly broil the steaks in the oven until the cheese is melted and bubbly.
  2. Garnish and serve:
    • Garnish with chopped fresh parsley and serve the steaks with your favorite side dishes, such as roasted potatoes, sautรฉed vegetables, or a green salad.

Optional Sides:

  • French baguette slices for soaking up the onion sauce.
  • Mashed potatoes for a creamy complement to the rich onions and steak.

This dish has all the indulgent flavors of a French onion soup paired with a succulent ribeye steak. The combination of sweet onions and savory beef is sure to impress! Let me know if you’d like more ideas or side suggestions!