Description
Savor a hearty and flavorful Tremendous Ribeye Steak feast, featuring perfectly grilled ribeye steaks topped with rich, caramelized French onions and crispy oven-baked French fries seasoned with paprika and garlic. This meal brings together classic steakhouse elements for a satisfying dinner that’s easy to prepare at home.
Ingredients
Scale
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)
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
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 cut potatoes with vegetable oil, paprika, garlic powder, salt, and pepper. Spread them out in a single layer on a baking sheet.
- Bake the Fries: Bake for 25-30 minutes, flipping halfway through, until crispy and golden brown.
- Cook the French Onions: While the fries are baking, heat butter and olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 15-20 minutes. Stir in beef broth, thyme, and sugar. Cook for an additional 5 minutes, until the liquid has reduced and the onions are tender. Season with salt and pepper to taste.
- Prepare the Ribeye Steaks: Preheat a grill or grill pan over medium-high heat. Brush the steaks with olive oil and season generously with salt, pepper, garlic powder, and rosemary.
- Grill the Steaks: Grill the steaks for about 4-5 minutes per side for medium-rare, or longer if desired. Use a meat thermometer to check for doneness (135°F/57°C for medium-rare).
- Rest the Steaks: Let the steaks rest for 5 minutes before slicing.
- Serve: Slice the ribeye steaks and serve topped with the caramelized French onions. Arrange the French fries on the side for a complete feast.
Notes
- For a crispier fry, soak cut potatoes in cold water for at least 30 minutes before baking, then pat dry thoroughly.
- Use a meat thermometer to ensure steaks reach your preferred level of doneness.
- Caramelizing onions slowly over medium heat enhances their sweetness and depth of flavor.
- Resting the steak allows juices to redistribute, keeping the meat juicy and tender.
- You can substitute fresh rosemary with dried, but fresh imparts a more vibrant flavor.
