Description
A hearty and flavorful meal featuring perfectly grilled ribeye steaks topped with sweet caramelized French onions, accompanied by crispy oven-baked French fries. This feast combines savory herbs and spices with classic sides for an indulgent steakhouse experience at home.
Ingredients
Scale
For the 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)
For the 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
For the 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). Toss the peeled and cut potatoes with vegetable oil, paprika, garlic powder, salt, and black pepper until evenly coated. Spread the fries out in a single layer on a baking sheet to ensure they crisp evenly. Bake for 25-30 minutes, flipping them halfway through cooking to achieve a golden brown and crispy texture.
- Cook the French Onions: While the fries are baking, heat butter and olive oil together in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, which should take about 15-20 minutes. Once caramelized, stir in the beef broth, dried thyme, and sugar, then cook for another 5 minutes allowing the liquid to reduce and the onions to become tender. Season with salt and pepper to taste.
- Prepare the Ribeye Steaks: Preheat a grill or grill pan over medium-high heat. Brush both sides of each steak with olive oil and generously season with salt, pepper, garlic powder, and chopped rosemary. Grill the steaks for approximately 4-5 minutes per side to achieve medium-rare doneness; adjust time for preferred doneness. Confirm doneness using a meat thermometer aiming for 135°F (57°C) for medium-rare.
- Rest and Serve: Remove steaks from heat and let them rest for 5 minutes to allow juices to redistribute. Slice the ribeye steaks against the grain and top with the caramelized French onions. Plate alongside the crispy baked French fries and serve immediately for a complete and satisfying meal.
Notes
- For crispier fries, soak cut potatoes in cold water for 30 minutes before baking to remove excess starch, then dry thoroughly.
- Use a meat thermometer for perfectly cooked steak every time.
- Caramelizing onions low and slow brings out their natural sweetness and adds depth to the dish.
- Adjust seasoning in onions and fries as needed based on personal taste preferences.
- Let steaks rest before slicing to keep them juicy and tender.
