WOULD YOU EAT THIS TREMENDOUS 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 black pepper, to taste
1 teaspoon garlic powder
1 teaspoon dried thyme
1 tablespoon butter
For the French Onions:
2 large onions, thinly sliced
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 cup beef broth
1 teaspoon balsamic vinegar
Salt and black pepper, to taste
For the French Fries:
4 large russet potatoes, peeled and cut into fries
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt, to taste
Instructions:
Cook the Ribeye Steaks:
Preheat a skillet or grill to medium-high heat. Season the steaks with salt, black pepper, garlic powder, and dried thyme.
Add olive oil to the hot skillet or grill. Cook the steaks for about 4-5 minutes per side for medium-rare, or longer if desired. In the last minute of cooking, add butter to the skillet and baste the steaks with the melted butter. Remove the steaks and let them rest.
Prepare the French Onions:
In a skillet, melt butter with olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until the onions are caramelized and golden brown, about 15-20 minutes.
Stir in the flour and cook for another minute. Gradually add the beef broth, stirring continuously until the sauce thickens. Add balsamic vinegar, salt, and black pepper. Set aside.
Make the French Fries:
Preheat the oven to 425°F (220°C). Toss the cut potatoes with olive oil, paprika, garlic powder, onion powder, and salt.
Spread the potatoes in a single layer on a baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
Serve:
Place the ribeye steaks on plates, top with the caramelized French onions, and serve with the crispy French fries on the side.
