Ingredients:
For the Ribeye Steak:
2 ribeye steaks, about 1 inch thick
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons unsalted butter
2 cloves garlic, crushed
Fresh rosemary and thyme sprigs
For the French Onions:
2 large onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup beef broth
1/4 cup dry white wine (optional)
1 teaspoon fresh thyme, chopped
For the French Fries:
4 large russet potatoes
2-3 tablespoons vegetable oil
Salt to taste
Optional: garlic powder, onion powder, paprika for seasoning
Directions:
Step 1: Prepare the French Fries
Preheat your oven to 425°F (220°C). Wash and peel the potatoes, then cut them into 1/4-inch thick fries.
Soak the fries in cold water for at least 30 minutes to remove excess starch. Drain and pat dry with paper towels.
Toss the fries with vegetable oil and spread them out in a single layer on a baking sheet. Season with salt and any optional seasonings.
Bake for 20 minutes, then flip the fries and bake for another 15-20 minutes, or until golden brown and crispy.
Step 2: Prepare the French Onions
In a large skillet, melt the butter with the olive oil over medium heat.
Add the sliced onions, sugar, salt, and pepper. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 20-25 minutes.
Stir in the beef broth and white wine (if using). Continue to cook until the liquid has mostly evaporated, about 5 minutes.
Stir in the fresh thyme and cook for another 2 minutes. Remove from heat and set aside.
Step 3: Prepare the Steaks
Remove the steaks from the refrigerator and let them come to room temperature for about 30 minutes. Preheat your skillet or grill over medium-high heat.
Drizzle the steaks with olive oil and season generously with salt and pepper on both sides.
Place the steaks in the hot skillet or on the grill. Cook for 4-5 minutes per side for medium-rare, or until your desired level of doneness. Use a meat thermometer to check the internal temperature: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
During the last minute of cooking, add the butter, crushed garlic, and herb sprigs to the skillet. Baste the steaks with the garlic and herb-infused butter.
Remove the steaks from the skillet or grill and let them rest on a cutting board for 5-10 minutes to allow the juices to redistribute.
Step 4: Serve
Slice the rested ribeye steaks and place them on serving plates.
Top each steak with a generous portion of the French onions.
Serve the steaks with a side of crispy French fries.
Enjoy your delicious ribeye steak with French onions and French fries!
Prep Time: 30 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 15 minutes | Servings: 2
