Description
A delightful feast featuring juicy grilled ribeye steaks topped with rich caramelized French onions, paired perfectly with crispy oven-baked French fries. This recipe combines bold flavors and classic techniques to create a satisfying and savory meal for four.
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). This high temperature will help the fries become crispy and golden.
- Toss Potatoes: In a large bowl, toss the cut potatoes with vegetable oil, paprika, garlic powder, salt, and black pepper until evenly coated. Spread them in a single layer on a baking sheet to ensure even cooking.
- Bake Fries: Place the baking sheet in the oven and bake the fries for 25-30 minutes, flipping them halfway through to promote even browning and crispiness.
- Cook the French Onions: While the fries bake, heat butter and olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for about 15-20 minutes until caramelized and golden brown.
- Deglaze and Simmer Onions: Stir in the beef broth, dried thyme, and sugar. Continue cooking the onions for another 5 minutes until the liquid reduces and the onions become tender. Season with salt and pepper to taste.
- Prepare the Ribeye Steaks: Preheat a grill or grill pan over medium-high heat. Brush each steak with olive oil and season with salt, pepper, garlic powder, and rosemary to infuse flavor.
- Grill Steaks: Grill the ribeye steaks for about 4-5 minutes per side to reach medium-rare doneness (internal temperature 135°F/57°C). Adjust the time if you prefer other levels of doneness.
- Rest the Steaks: Remove the steaks from the grill and let them rest for 5 minutes. This allows the juices to redistribute, keeping the meat juicy and tender.
- Serve the Feast: Slice the ribeye steaks and top them generously with the caramelized French onions. Serve alongside the crispy French fries for a complete, hearty meal.
Notes
- For extra crispy fries, soak the cut potatoes in cold water for 30 minutes before baking, then pat dry thoroughly.
- Use a meat thermometer to ensure your ribeye reaches the desired level of doneness.
- You can substitute fresh rosemary for dried, but use less dried as it is more potent.
- Leftover caramelized onions make a great topping for burgers or sandwiches.
- If grilling indoors, use a grill pan or a cast-iron skillet to get a nice sear on the steaks.
