Ingredients:
2 ribeye steaks (about 1 inch thick)
2 large onions, thinly sliced
4 large russet potatoes, cut into fries
4 tbsp unsalted butter
2 tbsp olive oil
1 tsp sugar
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Fries: Preheat your oven to 425°F (220°C). Toss the potato fries with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Arrange on a baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
Caramelize the Onions: While the fries bake, heat 2 tbsp butter in a large skillet over medium heat. Add the onions and a pinch of salt. Cook, stirring occasionally, for 15-20 minutes, until soft and caramelized. Add the sugar in the last few minutes of cooking to enhance the sweetness. Remove from skillet and set aside.
Cook the Steaks: Season the ribeye steaks generously with salt and pepper on both sides. In the same skillet, heat 1 tbsp olive oil over high heat. Add the steaks and sear for 3-4 minutes per side for medium-rare, or adjust cooking time to your desired doneness. Add 2 tbsp butter during the last minute of cooking and spoon it over the steaks for extra flavor. Let the steaks rest for 5 minutes before serving.
Assemble: Plate the steaks with a generous portion of caramelized onions on top and serve alongside the crispy fries. Garnish with chopped parsley and enjoy!
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 600 kcal per serving | Servings: 2
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