Ingredients:
For the Steak:
2 ribeye steaks (about 1 inch thick)
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
Salt and black pepper, to taste
For the Caramelized Onions:
2 large onions, thinly sliced
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon sugar
½ teaspoon salt
¼ cup balsamic vinegar (optional)
For the Crispy French Fries:
2 large russet potatoes, cut into fries
2 tablespoons cornstarch
1 teaspoon paprika
½ teaspoon garlic powder
Salt and black pepper, to taste
Vegetable oil for frying
Directions:
Start by preparing the fries. Soak the potato fries in cold water for at least 30 minutes. Drain the fries and pat them dry with paper towels. Toss the fries with cornstarch, paprika, garlic powder, salt, and black pepper.
Heat vegetable oil in a deep fryer or large pan to 350°F (175°C). Fry the potatoes in batches for about 3-4 minutes, then remove them and drain on paper towels. Allow them to rest for 10 minutes. Increase the oil temperature to 375°F (190°C) and fry the potatoes again for 2-3 minutes until they are golden and crispy.
Next, caramelize the onions. In a pan over medium-low heat, melt butter and olive oil together. Add the sliced onions, sugar, and salt. Cook the onions, stirring occasionally, for about 20-25 minutes until they are golden and soft. If using balsamic vinegar, add it and cook for another 5 minutes. Set the onions aside once they are done.
For the steak, heat olive oil in a cast-iron skillet over high heat. Season the ribeye steaks generously with salt and black pepper. Sear the steaks for 3-4 minutes on each side for medium-rare. Lower the heat to medium-low, add butter, garlic, rosemary, and thyme. Spoon the melted butter over the steaks and cook for an additional 1-2 minutes.
Remove the steaks from the pan and let them rest for 5 minutes before slicing.
Serve the juicy ribeye steaks topped with caramelized onions, alongside the crispy fries. Enjoy!
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Calories: 650 kcal per serving | Servings: 2
