Description
This Tremendous Ribeye Steak with French Onions and French Fries Feast combines a perfectly seared ribeye steak topped with sweet, caramelized French onions and a side of crispy oven-baked fries. The steak is enriched with herbs and butter for a luxurious flavor, while the slow-cooked onions add deep, mellow sweetness. This hearty American-French Fusion dish is ideal for a satisfying main course that balances savory, sweet, and crispy textures.
Ingredients
Scale
Ribeye Steak
- 2 boneless ribeye steaks (1 to 1½ inches thick)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon fresh thyme or rosemary (optional)
French Onions
- 2 large yellow onions (thinly sliced)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/4 cup beef broth or water (to deglaze)
French Fries
- 4 medium russet potatoes (cut into thin fries)
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
Instructions
- Make the French onions: In a large skillet, heat butter and olive oil over medium-low heat. Add the sliced onions, salt, sugar, and pepper. Cook slowly, stirring occasionally, for 25–30 minutes until deeply golden and caramelized. Deglaze the pan with beef broth or water, scraping up the browned bits. Continue cooking for another 5–10 minutes until jammy. Set aside.
- Cook the fries: Preheat oven to 425°F. Toss the potato sticks with vegetable oil, salt, paprika, and garlic powder. Spread them in a single layer on a parchment-lined baking sheet. Bake for 35–40 minutes, flipping halfway, until crispy and golden. (Alternatively, air fry at 400°F for 18–20 minutes.)
- Cook the steak: Let the ribeyes come to room temperature (about 30 minutes). Pat dry and season both sides with salt, pepper, and garlic powder. Heat a cast-iron skillet over medium-high heat. Add olive oil and sear the steaks for 3–4 minutes per side for medium-rare, adding butter and herbs during the last minute and spooning the butter over the steaks. Adjust time based on your preferred doneness.
- Rest the steaks: Let the steaks rest for 5–10 minutes before slicing to allow juices to redistribute.
- Serve: Top each ribeye with a generous spoonful of caramelized French onions. Serve hot alongside crispy fries for a complete, indulgent meal.
Notes
- For a French onion steak twist, melt Swiss or Gruyère cheese over the steaks just before serving.
- Add a green salad or sautéed spinach to round out the feast and add freshness.
- If short on time, fries can be cooked using the air fryer method for faster crisping.
- Letting the steak rest is essential for juicy slices and better flavor.
