Description
Enjoy a sumptuous feast featuring perfectly pan-seared ribeye steaks topped with rich, caramelized French onions and accompanied by crispy, golden French fries. This French-American classic combines tender, juicy steak with sweet onions and crunchy fries for a hearty and satisfying meal.
Ingredients
Scale
Ribeye Steaks
- 2 boneless ribeye steaks (about 12–14 oz each)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
French Onions
- 2 large yellow onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 teaspoon thyme
- 1/4 cup beef broth or dry white wine (optional)
French Fries
- 3 large russet potatoes, peeled and cut into thin fries
- Vegetable oil for frying
- Salt to taste
Instructions
- Prepare the French onions: In a skillet over medium-low heat, melt the butter and olive oil together. Add the thinly sliced onions along with salt, sugar, and thyme. Cook them slowly for 25–30 minutes, stirring occasionally, until the onions become golden brown and caramelized. Near the end, add the beef broth or dry white wine to deglaze the pan and enrich the flavor. Set aside and keep warm.
- Make the French fries: Place the cut potatoes in cold water and soak for 30 minutes to remove excess starch. Drain and thoroughly pat them dry. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the potatoes in batches for 3–4 minutes until they turn light golden. Remove and let drain on paper towels. Increase the oil temperature to 375°F (190°C) and fry the potatoes again for 2–3 minutes until they are crisp and golden brown. Drain again and season immediately with salt.
- Cook the ribeye steaks: Allow the ribeye steaks to sit at room temperature for 20–30 minutes before cooking. Pat the steaks dry with paper towels and season generously with salt and freshly ground black pepper. Heat olive oil in a cast-iron skillet over high heat until it shimmers. Add the steaks and sear for 3–4 minutes on each side. During the last minute of cooking, add butter to the pan and baste the steaks continuously for extra flavor. Cook the steaks to your desired doneness, ideally to 130°F (54°C) for medium-rare. Remove from the skillet and let rest for 5 minutes to allow juices to redistribute.
- Plate and serve: Place the ribeye steaks on serving plates, top them generously with caramelized French onions, and serve alongside the freshly made crispy French fries for an indulgent, restaurant-quality meal.
Notes
- For enhanced flavor, add crushed garlic cloves and rosemary or thyme sprigs to the pan while basting the steak.
- Serve with Dijon aioli, steak sauce, or herb-infused butter for extra richness.
- To ensure crispier fries, make sure potatoes are fully dried before frying.
- Letting the steak rest after cooking helps keep it juicy and tender.
- Prep Time: 50 minutes (including potato soaking and steak resting time)
- Cook Time: 45 minutes
- Category: Main Course
- Method: Pan-Seared, Deep-Fried
- Cuisine: French-American
Nutrition
- Serving Size: 1 steak with onions and fries
- Calories: 860
- Sugar: 6g
- Sodium: 620mg
- Fat: 58g
- Saturated Fat: 23g
- Unsaturated Fat: 31g
- Trans Fat: 1g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 165mg
