Best Rib Eye Steaks With French Fried Onions Recipes

PAN-SEARED RIB-EYE WITH FRENCH ONION CONFIT

Steps:

• For the onion confit: Heat a large enameled cast-iron pot over medium heat. Add the butter; when it begins to foam, add the red onions, marjoram, thyme, bay leaves and sugar, and sprinkle liberally with salt. When the onions begin to caramelize, add the red wine and balsamic vinegar and reduce to dry. Reduce the heat to medium-low and add 1 cup of the beef stock; cook until reduced to a glaze. Repeat until all the beef stock has been used. Turn off the heat and adjust the seasoning with salt and pepper.
• For the rib-eye: Heat a 12-inch cast-iron skillet over high heat; add the oil. Pat the steak dry with paper towels, and sprinkle liberally with salt and pepper. When the oil is just below smoking, place the steak into the pan. Once a nice sear has developed, flip the steak and add the butter, thyme and garlic. If the garlic or steak begins to burn, reduce the heat. Cook, basting the steak with the bubbling butter, until an internal temperature of 125 degrees F has been reached for medium-rare. Remove the steak to a cutting board and let rest for 7 to 10 minutes before slicing. Serve with the French onion confit.
• Place the potatoes in a large pot, cover with room temperature water and season liberally with salt. Bring to a boil over high heat. Reduce to a simmer and cook until fork tender. Drain the potatoes, saving 1/2 cup of the cooking water for thinning out if needed.
• Pass the potatoes through a food mill into a large bowl. Add the butter and heavy cream, and fold together with a spatula until combined. Fold in the shredded cheese. If the potatoes get too thick, thin them out with a little of the cooking water. Add salt and pepper to taste. Serve garnished with chives and a drizzle of olive oil.

FRENCH ONION RIB EYE STEAKS

Steps:

• For French Onions: In a 10-inch frying pan, combine onion, butter and sugar.
• Stir often over medium-high heat until onion is lightly browned, about 12 minutes.
• Add flour and mix well.
• Stir in beef broth and milk.
• Stir over high heat until boiling.
• Continue to boil, stirring constantly, until liquid is almost evaporated, 4 to 5 minutes.
• Remove from heat and stir in 1/2 cup shredded Swiss cheese and shredded Parmesan Cheese.
• Add salt and pepper to taste. (Makes about 1 cup).
• Rinse steak and pat dry.
• Pat salt, pepper and garlic flakes evenly onto meat.
• Preheat oven to 400°F.
• Pour oil in 10-inch non-stick pan and heat over high heat (tilt to cover bottom of pan with oil).
• When oil is hot, add steak and brown on both sides, about 4 minutes total.
• Supporting meat with tongs, tip steak onto its edge and rotate to brown lightly, about 2 minutes total.
• As fat accumulates in pan, wipe it out with paper towels.
• Put steak on oven-safe plate and bake in 400°F oven until meat is done to your liking, 8 to 12 minutes for rare or about 20 minutes for well done.
• Remove plate from oven.
• Turn oven heat to broil.
• Remove fat from plate with a paper towel.
• Mound French onions on meat and sprinkle with 1/2 cup shredded Swiss cheese.
• Broil in pan about 6 inches from heat until cheese bubbles and begins to brown, 3 to 4 minutes.
• Remove pan from oven and pour broth around meat, stirring to release browned bits.
• To serve, cut meat and onions into 4 equal portions.
• Transfer to individual plates and spoon juices around meat.