Description
This Tremendous Ribeye Steak with French Onions and French Fries Feast is a hearty and flavorful meal perfect for steak lovers. Juicy, perfectly grilled ribeye steaks are seasoned with garlic and rosemary, topped with sweet, caramelized French onions simmered in beef broth and thyme, and accompanied by crispy oven-baked seasoned French fries. This dish balances savory, aromatic, and crispy elements for a satisfying dinner experience.
Ingredients
Scale
Ribeye Steaks
- 2 ribeye steaks (about 1 inch thick)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp garlic powder
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
French Onions
- 2 large onions, thinly sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 cup beef broth
- 1/2 tsp dried thyme
- 1/2 tsp sugar
- Salt and pepper to taste
French Fries
- 4 large russet potatoes, peeled and cut into fries
- 2 tbsp vegetable oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Prepare the French Fries: Preheat your oven to 425°F (220°C). Toss the cut potatoes with vegetable oil, paprika, garlic powder, salt, and pepper. Spread them out in a single layer on a baking sheet.
- Bake the Fries: Bake for 25-30 minutes, flipping halfway through, until the fries are crispy and golden brown.
- Cook the French Onions: While the fries bake, heat butter and olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 15-20 minutes.
- Simmer Onions: Stir in beef broth, thyme, and sugar. Cook for an additional 5 minutes until the liquid reduces and onions are tender. Season with salt and pepper to taste.
- Prepare the Ribeye Steaks: Preheat a grill or grill pan over medium-high heat. Brush steaks with olive oil and season generously with salt, pepper, garlic powder, and rosemary.
- Grill the Steaks: Grill steaks for about 4-5 minutes per side for medium-rare, or longer to desired doneness. Use a meat thermometer to check (135°F/57°C for medium-rare).
- Rest the Steaks: Let the steaks rest for 5 minutes before slicing to retain juices.
- Serve: Slice the ribeye steaks and top with caramelized French onions. Serve alongside the crispy French fries for a complete feast.
Notes
- For crispier fries, soak cut potatoes in cold water for 30 minutes before baking and pat dry thoroughly.
- You can substitute fresh rosemary with dried if fresh is unavailable.
- Adjust steak cooking time based on thickness and desired doneness.
- Resting the steak before slicing is crucial for juicy meat.
- Use a meat thermometer to ensure perfect steak doneness every time.
