Description
Juicy ribeye steak crowned with caramelized onions pairs perfectly with crispy golden fries. Meat enthusiasts will savor this classic dish that brings French culinary elegance to home cooking.
Ingredients
Scale
- 2 ribeye steaks (about 1–1½ inches thick)
- 3–4 large russet potatoes, peeled and cut into thin fries
- 3 tbsps olive oil (or vegetable oil for frying)
- 2 tbsps olive oil
- 2 cloves garlic, minced
- 1 sprig fresh rosemary (or thyme)
- 2 tbsps unsalted butter
- 2 large onions, thinly sliced
- 2 tbsps butter
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar (optional)
- 1 tsp sugar (optional, for caramelizing)
- Salt and pepper, to taste
- Fresh parsley, chopped
Instructions
- Potato Preparation: Slice potatoes into uniform french fry shapes, precisely 1/2 inch thick, ensuring consistent cooking potential.
- Seasoning Fries: Coat potato strips with olive oil, generously distributing kosher salt and black pepper across every surface.
- Roasting Fries: Spread potato strips in a single layer on a rimmed baking sheet, allowing ample space between pieces. Roast at 425°F for 25-30 minutes, rotating midway to achieve golden-brown perfection.
- Caramelizing Onions: Thinly slice yellow onions into delicate half-moons. Melt butter and olive oil in a skillet over medium-low heat, incorporating onions and cooking slowly for 20-25 minutes until deep golden brown.
- Onion Flavor Enhancement: Sprinkle sugar and salt over caramelizing onions. Optional: deglaze with balsamic vinegar, scraping browned bits to intensify flavor complexity.
- Steak Preparation: Thoroughly pat ribeye steaks dry, then generously season both sides with kosher salt and black pepper.
- Searing Steaks: Heat cast-iron skillet until extremely hot, adding a thin layer of high-heat oil. Carefully place steaks, searing 3-4 minutes per side for medium-rare doneness.
- Flavor Finishing: During final cooking minute, introduce minced garlic, rosemary sprigs, and butter, continuously basting steaks to maximize flavor infusion.
- Resting and Serving: Remove steaks from heat, allowing 5-7 minutes of rest to redistribute internal juices. Plate alongside caramelized onions and crispy roasted fries, creating a visually stunning and delectable presentation.
Notes
- Potato Prep Precision: Cut fries uniformly to ensure even cooking and consistent crispiness throughout.
- Searing Secrets: Completely dry steaks before cooking to achieve a perfect golden-brown crust and lock in rich flavors.
- Caramelization Magic: Low and slow cooking is crucial for transforming onions into sweet, deeply flavored golden strands.
- Resting Ritual: Allow steaks to rest after cooking, giving juices time to redistribute for maximum tenderness and flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking, Sautéing, Searing
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 800
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 120 mg