Description
This Tremendous Ribeye Steak with French Onions and French Fries Feast is a classic American main course featuring perfectly seared bone-in ribeye steaks topped with rich, caramelized French onions and served alongside crispy homemade French fries. The steak is seasoned and cooked to medium-rare, basted with butter for extra flavor, while the onions are slowly caramelized with sugar and balsamic vinegar to enhance their sweetness and depth. The fries are fried to golden perfection, making a satisfying and indulgent meal ideal for steak lovers.
Ingredients
Scale
Steak
- 2 bone-in ribeye steaks (about 1½ inches thick, 16 oz each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter (divided)
French Onions
- 2 large yellow onions (thinly sliced)
- 1 teaspoon sugar
- 1 teaspoon balsamic vinegar
French Fries
- 1½ pounds russet potatoes (cut into fries)
- 2 tablespoons vegetable oil (for frying)
Garnish (optional)
- Fresh thyme
Instructions
- Prepare the Steaks: Pat the ribeye steaks dry with paper towels and season generously on both sides with salt and freshly ground black pepper. Let them sit at room temperature for 30 minutes to ensure even cooking.
- Caramelize the Onions: Heat 1 tablespoon of butter and olive oil in a skillet over medium-low heat. Add the thinly sliced onions and cook, stirring occasionally, for 20 to 25 minutes until the onions are soft and deeply golden. In the last 5 minutes of cooking, stir in the sugar and balsamic vinegar to enhance caramelization. Once done, set the onions aside and keep warm.
- Prepare the Potatoes: While the onions cook, soak the cut potatoes in cold water for 30 minutes to remove excess starch. Drain and pat them thoroughly dry with paper towels.
- Fry the French Fries: Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry the potato fries in batches for 4 to 5 minutes until golden and crispy. Remove fries from the oil and drain on paper towels. Season immediately with salt to taste.
- Cook the Steaks: Heat a heavy skillet or cast iron pan over high heat until smoking hot. Add 1 tablespoon of butter and sear the steaks for 3 to 4 minutes on each side to achieve medium-rare doneness, or cook longer for your preferred level of doneness. In the final minute of cooking, add the remaining butter and spoon it over the steaks continuously to baste and enrich their flavor.
- Rest the Steaks and Serve: Transfer the steaks to a plate and let them rest for 5 to 10 minutes. This resting period ensures the juices redistribute for a juicy steak. Serve each steak topped with a generous spoonful of French onions and accompanied by the hot, crispy fries. Garnish with fresh thyme if desired.
Notes
- Allowing the steaks to come to room temperature before cooking helps ensure even cooking throughout.
- For extra crispy fries, consider double-frying them: first at 325°F, then again at 375°F for a few minutes.
- You can substitute ribeye steaks with New York strip or filet mignon depending on preference.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
