Description
A classic and hearty meal featuring a perfectly seared 1-inch thick ribeye steak topped with sweet caramelized onions and served alongside crispy French fries. This recipe balances rich, savory flavors with simple, satisfying sides for an ultimate comfort food experience.
Ingredients
Scale
Steak and Onions
- 1-inch thick ribeye steak
- 2 sweet onions, thinly sliced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- Salt and pepper, to taste
French Fries
- 4 servings French fries (homemade or frozen, about 600g)
Garnish (Optional)
- Fresh parsley, chopped
Instructions
- Preheat the Skillet: Heat a cast-iron skillet over medium-high heat and add the olive oil. This will create the perfect surface for searing the steak.
- Season and Sear the Steak: Generously season the ribeye steak on both sides with salt and pepper. Place it in the hot skillet and sear for 4-5 minutes per side, until a rich, brown crust forms and the steak reaches your preferred doneness.
- Caramelize the Onions: While the steak cooks, melt butter in a separate pan over medium heat. Add the sliced sweet onions and sauté gently until they become soft, golden brown, and caramelized, about 12-15 minutes.
- Top Steak with Onions: Once the steak is cooked, remove it from the skillet and let it rest for a few minutes. Then layer the caramelized onions on top of the steak to infuse it with sweet, savory flavor.
- Prepare French Fries: Cook the French fries according to the package instructions until crispy and golden. If using homemade fries, bake or fry them until they achieve the desired crispness.
- Serve and Garnish: Plate the ribeye steak topped with caramelized onions alongside the hot, crispy French fries. Garnish with freshly chopped parsley if desired for a pop of color and freshness.
Notes
- Let the steak rest after cooking to retain its juices and ensure maximum tenderness.
- For extra flavor, consider adding a splash of balsamic vinegar to the onions as they caramelize.
- If using frozen fries, pat them dry before cooking to ensure optimal crispiness.
- You can substitute ribeye with other steaks like New York strip or sirloin if desired.
- Use a meat thermometer to check doneness: 130°F for medium-rare, 140°F for medium.
