Description
A hearty and flavorful feast featuring perfectly grilled ribeye steaks topped with rich, caramelized French onions and accompanied by crispy, seasoned French fries baked to golden perfection. This classic combination delivers an indulgent and satisfying meal ideal for steak lovers.
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) to ensure it reaches the right temperature for baking crispy fries.
- Season the Potatoes: Toss the cut potatoes with vegetable oil, paprika, garlic powder, salt, and pepper until evenly coated.
- Bake the Fries: Spread the seasoned potatoes in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway through, until they 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 to get ready for caramelizing the onions.
- Caramelize the Onions: Add the thinly sliced onions and cook, stirring occasionally, for 15-20 minutes until they become golden brown and soft.
- Add Flavor: Stir in beef broth, dried thyme, and sugar; cook for an additional 5 minutes to reduce the liquid and let flavors meld. 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: Cook the steaks for about 4-5 minutes per side for medium-rare, using a meat thermometer to reach 135°F (57°C) for perfect doneness.
- Rest the Steaks: Let the grilled ribeye steaks rest for 5 minutes to retain their juices before slicing.
- Serve the Feast: Slice the ribeye steaks and top them with the caramelized French onions. Plate alongside the crispy French fries for a complete, satisfying meal.
Notes
- For extra crispy fries, soak the cut potatoes in cold water for 30 minutes before baking, then dry thoroughly.
- If fresh rosemary is unavailable, dried rosemary works well as a substitute.
- Use a meat thermometer to ensure the steak is cooked to your preferred doneness.
- You can substitute beef broth with vegetable broth for a lighter flavor if desired.
- Allowing the steak to rest is crucial for juicy, tender slices.
