Ribeye Steak with French Onions and Crispy French Fries

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Ribeye Steak:
2 ribeye steaks
Salt and pepper to taste
1 tablespoon olive oil
2 tablespoons unsalted butter
3 cloves garlic, smashed
2 sprigs fresh thyme
For the French Onions:
2 large onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
Salt and pepper to taste
For the French Fries:
4 large russet potatoes, peeled and cut into thin strips
Vegetable oil for frying
Salt to taste

 

Directions:

Prepare the French Onions:
Heat butter and olive oil in a large skillet over medium heat.
Add sliced onions and cook until soft and golden brown, about 20–25 minutes.
Stir in brown sugar and balsamic vinegar. Cook for another 5 minutes until caramelized. Season with salt and pepper, then set aside.
Prepare the French Fries:
Rinse potato strips in cold water and pat dry.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Fry in batches until golden brown and crispy, about 3–4 minutes per batch.
Remove with a slotted spoon, drain on paper towels, and season with salt. Keep warm.
Cook the Ribeye Steaks:
Let steaks come to room temperature and season with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Cook steaks for 3–4 minutes on each side for medium-rare or to your liking.
In the last minute, add butter, smashed garlic, and fresh thyme. Spoon the melted butter over the steaks.
Remove steaks and let them rest for 5 minutes.
Serve:
Place ribeye steaks on plates and top with French onions.
Add a generous serving of French fries on the side.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour | Servings: 2