RIBEYE STEAK WITH FRENCH ONIONS AND FRENCH FRIES

For the Ribeye Steak:

2 ribeye steaks (about 1 ½ inches thick)

Salt and pepper to taste

2 tbsp olive oil

2 tbsp unsalted butter

2 cloves garlic, smashed

2 sprigs fresh thyme

For the French Onions:

2 large onions, thinly sliced

2 tbsp butter

1 tbsp olive oil

1 tsp sugar

1/2 cup beef broth

1 tsp Worcestershire sauce

Salt and pepper to taste

For the French Fries:

4 medium russet potatoes, cut into fries

2 tbsp olive oil

Salt to taste

Fresh parsley, chopped for garnish

For the French Fries:

Preheat Oven: Preheat your oven to 425°F (220°C).

Prepare the Fries: Toss the potato fries in olive oil and spread them on a baking sheet in a single layer. Season with salt.

Bake the Fries: Bake for 25-30 minutes, flipping halfway through, until golden and crispy. Garnish with fresh parsley and set aside.

For the French Onions:

Caramelize the Onions: In a large skillet, melt butter with olive oil over medium heat. Add the sliced onions and sugar. Cook, stirring occasionally, for 25-30 minutes until the onions are deeply caramelized.

Add Broth and Worcestershire: Stir in the beef broth and Worcestershire sauce. Let it simmer for 5 minutes until the liquid reduces slightly. Season with salt and pepper.

For the Ribeye Steak:

Season the Steaks: Pat the ribeye steaks dry with paper towels and season generously with salt and pepper on both sides.

Sear the Steaks: In a hot skillet, heat olive oil over medium-high heat. Add the steaks and sear for 3-4 minutes on each side for medium-rare, or until desired doneness.

Baste with Butter: In the last minute of cooking, add the butter, smashed garlic, and thyme to the skillet. Baste the steaks with the melted butter using a spoon.

Rest the Steaks: Remove the steaks from the skillet and let them rest for 5 minutes.

Serve:

Plate the Dish: Serve the ribeye steaks topped with caramelized French onions, alongside crispy French fries.

Enjoy: Garnish with fresh parsley and serve hot.