Description
This Tremendous Ribeye Steak with French Onions and French Fries Feast is a classic French-American meal combining a juicy, perfectly seared ribeye steak topped with rich, caramelized onions and accompanied by crispy golden fries. Ideal for a hearty dinner that balances bold flavors with comforting textures.
Ingredients
Scale
Ribeye Steak
- 2 boneless ribeye steaks (about 1 inch thick, 10–12 oz each)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic cloves (crushed)
- 2–3 sprigs fresh thyme or rosemary
- Salt and black pepper to taste
French Onions
- 2 large yellow onions (thinly sliced)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon balsamic vinegar
French Fries
- 2 large russet potatoes (peeled and cut into fries)
- Vegetable oil for frying
- Salt to taste
Instructions
- Prepare French Onions: In a large skillet, heat butter and olive oil over medium-low heat. Add the thinly sliced onions along with salt and black pepper. Cook slowly for 25–30 minutes, stirring occasionally, until the onions become deeply golden and caramelized. During the last 2 minutes of cooking, stir in the balsamic vinegar. Remove from heat and set aside.
- Make French Fries: Soak the cut potato fries in cold water for 30 minutes to remove excess starch. Drain well and pat dry with a kitchen towel. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches for 4–5 minutes until they turn lightly golden but not fully crispy. Drain on paper towels and rest for 5 minutes. Increase oil temperature to 375°F (190°C) and fry the potatoes again in batches for 2–3 minutes until crispy and golden brown. Remove, drain on paper towels, and immediately sprinkle with salt.
- Cook Ribeye Steaks: Bring the ribeye steaks to room temperature and season both sides generously with salt and black pepper. Heat olive oil in a cast iron skillet over high heat until smoking hot. Place the steaks in the pan and sear for 3–4 minutes on each side for a medium-rare finish. During the last 2 minutes of cooking, add butter, crushed garlic, and fresh thyme or rosemary sprigs to the pan. Tilt the pan slightly and spoon the melted butter over the steaks to baste them, enhancing flavor and juiciness. Remove steaks from the pan and tent loosely with foil. Let them rest for 5–10 minutes before slicing.
- Serve: Plate the rested ribeye steaks topped generously with caramelized French onions. Serve alongside the crispy golden French fries for a complete feast.
Notes
- For extra indulgence, top the steak with a pat of garlic herb butter before serving.
- Swap French fries for roasted potatoes or sweet potato fries if preferred.
- Use a meat thermometer for precise doneness: 130°F for medium-rare, 140°F for medium.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop, Frying
- Cuisine: French-American
Nutrition
- Serving Size: 1 plated meal
- Calories: 890
- Sugar: 5g
- Sodium: 680mg
- Fat: 58g
- Saturated Fat: 23g
- Unsaturated Fat: 31g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 52g
- Cholesterol: 165mg
