Description
A hearty and flavorful meal featuring perfectly grilled ribeye steaks topped with rich caramelized French onions, accompanied by crispy oven-baked French fries. This recipe combines robust steak seasoning with the sweetness of slow-cooked onions and the satisfying crunch of seasoned fries, creating a delightful feast perfect for any occasion.
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 will ensure the fries bake to a crispy golden texture.
- Toss Potatoes with Seasoning: In a large bowl, toss the cut potatoes with vegetable oil, paprika, garlic powder, salt, and pepper until evenly coated. Spread them out in a single layer on a baking sheet lined with parchment paper for best results.
- Bake the Fries: Place the baking sheet in the preheated oven and bake for 25-30 minutes, flipping the fries halfway through the cooking time to ensure even crisping and browning.
- Cook the French Onions: While the fries bake, heat butter and olive oil in a large skillet over medium heat to create a flavorful base for the onions.
- Caramelize the Onions: Add the thinly sliced onions to the skillet and stir occasionally, cooking for about 15-20 minutes until the onions turn golden brown and caramelized, developing sweet and rich flavors.
- Simmer with Broth and Spices: Stir in the beef broth, dried thyme, and sugar to the caramelized onions. Cook for an additional 5 minutes, letting the liquid reduce to intensify taste and soften the onions further. Season with salt and pepper to taste.
- Prepare the Ribeye Steaks: Preheat a grill or grill pan over medium-high heat. Brush both sides of the steaks with olive oil and season generously with salt, pepper, garlic powder, and chopped rosemary for a fragrant, savory crust.
- Grill the Steaks: Grill the steaks for about 4-5 minutes on each side for medium-rare doneness. Use a meat thermometer to ensure the internal temperature reaches 135°F (57°C). Adjust grilling time if a different doneness level is desired.
- Rest the Steaks: Remove the steaks from the grill and let them rest for 5 minutes. This allows the juices to redistribute, resulting in a juicier and more tender steak.
- Serve the Dish: Slice the ribeye steaks and top with the flavorful caramelized French onions. Plate alongside the crispy oven-baked French fries and enjoy a satisfying and comprehensive meal.
Notes
- For extra crisp fries, soak the cut potatoes in cold water for at least 30 minutes before baking to remove excess starch.
- Use a meat thermometer for perfect steak doneness to avoid under or overcooking.
- If you don’t have fresh rosemary, dried rosemary works well—just use less as it is more concentrated.
- Flipping the fries halfway ensures even cooking and browning on all sides.
- Letting the steak rest is crucial for juicy meat and prevents the juices from running out when slicing.
