WOULD YOU EAT THIS RIBEYE STEAK WITH CARAMELIZED ONIONS AND CRISPY FRIES 🥩🧅🍟
For the Ribeye Steak:
2 ribeye steaks (1 inch thick)
2 tablespoons olive oil
3 cloves garlic, smashed
2 sprigs fresh thyme or rosemary (optional)
Salt and black pepper to taste
2 tablespoons unsalted butter
For the Caramelized Onions:
2 large onions, thinly sliced
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon balsamic vinegar (optional for added flavor)
Salt and pepper to taste
For the Crispy Fries:
4 large russet potatoes, cut into fries
2 tablespoons olive oil
1/2 teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
For the Crispy Fries:
Prepare the fries: Preheat your oven to 425°F (220°C). Toss the cut potatoes with olive oil, paprika, salt, and pepper. Spread them out in a single layer on a baking sheet lined with parchment paper.
Bake the fries: Bake the fries for 25-30 minutes, flipping halfway through, until golden brown and crispy. Sprinkle with fresh parsley for garnish.
For the Caramelized Onions:
Caramelize the onions: In a large skillet, heat olive oil and butter over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes until soft, golden, and caramelized. Add balsamic vinegar (if using) and season with salt and pepper. Continue cooking for another 5 minutes. Set aside.
For the Ribeye Steak:
Season the steaks: Remove the steaks from the fridge and let them come to room temperature for about 30 minutes. Pat them dry and season generously with salt and black pepper on both sides.
Sear the steaks: Heat a large cast-iron skillet or heavy-bottomed pan over high heat. Add olive oil to the skillet. When the oil is hot, add the steaks and sear for 2-3 minutes on each side, creating a deep, golden-brown crust.
Add butter and aromatics: Add the smashed garlic cloves, fresh thyme (or rosemary), and butter to the skillet. Tilt the pan slightly and spoon the melted butter over the steaks as they cook for an additional 1-2 minutes on each side, depending on your preferred doneness (for medium-rare, the internal temperature should be around 130°F/54°C).
Rest the steaks: Remove the steaks from the skillet and let them rest for 5 minutes before slicing.
Serve: Plate the ribeye steak with a generous topping of caramelized onions, and serve alongside the crispy fries. Garnish with fresh parsley and enjoy with your favorite steak sauce or aioli.
Helpful Tips:
Make sure your skillet is hot before adding the steak to ensure a perfect sear.
For extra crispy fries, soak the cut potatoes in cold water for 30 minutes, then drain and dry them before baking.
Letting the steak rest after cooking allows the juices to redistribute, ensuring a juicy and flavorful bite.
Enjoy this juicy ribeye steak topped with sweet, caramelized onions and crispy, golden fries—a perfect steakhouse-style dinner at home! 🥩🧅🍟