Description
Succulent ribeye steak meets golden caramelized onions in this French-inspired culinary masterpiece. Crispy hand-cut fries provide the perfect companion, inviting you to savor rich flavors and indulgent textures that promise a memorable dining experience.
Ingredients
Scale
Meat:
- 2 ribeye steaks (about 1–1½ inches thick)
Fries:
- 3–4 large russet potatoes, peeled and cut into thin fries
- 3 tablespoons olive oil (or vegetable oil for frying)
- Salt and pepper, to taste
Seasonings and Aromatics:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 sprig fresh rosemary (or thyme)
- 2 tablespoons unsalted butter
- Salt and pepper, to taste
Caramelized Onions:
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar (optional)
- Salt and pepper, to taste
- 1 teaspoon sugar (optional, for caramelizing)
Garnish:
- Fresh parsley, chopped
Instructions
- Slice potatoes into uniform french fry shapes, ensuring each piece measures approximately 1/2 inch (1.27 centimeters) thick for consistent cooking.
- Drizzle potato strips with extra virgin olive oil, then generously sprinkle with kosher salt and freshly ground black pepper, ensuring complete and even coating.
- Arrange potato strips in a single, uncrowded layer on a rimmed baking sheet, providing ample space between each piece to promote crispiness.
- Roast potato strips in a preheated oven at 425°F (220°C) for 25-30 minutes, flipping halfway through to guarantee even golden-brown coloration.
- While fries are roasting, thinly slice yellow onions into half-moon shapes approximately 1/8 inch (0.3 centimeters) thick.
- Melt unsalted butter and extra virgin olive oil together in a large skillet over medium-low heat, creating a flavorful cooking medium.
- Add sliced onions to the butter-oil mixture, stirring occasionally and allowing them to slowly caramelize for 20-25 minutes until deep golden brown.
- Sprinkle a pinch of granulated sugar and kosher salt over the onions to enhance caramelization and develop complex flavors.
- Optional: Deglaze the onion pan with balsamic vinegar, scraping any browned bits and intensifying the overall taste profile.
- Pat ribeye steaks completely dry using paper towels to ensure proper searing and flavor development.
- Season both sides of the steaks generously with coarse kosher salt and freshly cracked black pepper.
- Heat a cast-iron skillet until extremely hot, then add a thin layer of high-heat cooking oil.
- Carefully place seasoned steaks into the scorching skillet, allowing 3-4 minutes of uninterrupted searing on each side for medium-rare doneness.
- During the final minute of cooking, introduce minced garlic, fresh rosemary sprigs, and a pat of unsalted butter, continuously basting the steaks.
- Remove steaks from heat and allow them to rest for 5-7 minutes, enabling internal juices to redistribute and ensure maximum tenderness.
- Plate the rested ribeye alongside caramelized onions and crispy roasted fries, creating a harmonious and appetizing presentation.
Notes
- Master the art of crispy fries by ensuring they’re spread in a single layer, preventing soggy results and promoting even browning.
- Caramelize onions slowly over medium heat, stirring occasionally to develop deep, rich flavors without burning.
- Pat steaks completely dry before seasoning to achieve a perfect golden-brown crust and prevent steaming instead of searing.
- Let steaks rest after cooking to redistribute juices, guaranteeing a tender and flavorful eating experience.
- Use a cast-iron skillet for superior heat retention and creating a delicious, crusty exterior on the ribeye.
- Baste steaks with garlic-herb butter during the last minute of cooking to infuse extra richness and aromatic depth.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking, Sautéing, Searing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 750 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 52 g
- Saturated Fat: 22 g
- Unsaturated Fat: 25 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 145 mg