Ribeye Steak with French Onions & Mushrooms is a luxurious, flavorful dish that combines the richness of a well-cooked ribeye steak with savory French onion and earthy mushrooms. Here’s a recipe to make this hearty meal:
Ingredients:
For the Ribeye Steaks:
- 2 ribeye steaks (about 1-inch thick, bone-in or boneless)
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and freshly ground black pepper (to taste)
- 2 cloves garlic, minced
- 1 tbsp fresh thyme or 1 tsp dried thyme
- 1 tbsp fresh rosemary (optional)
For the French Onions & Mushrooms:
- 2 large onions, thinly sliced
- 1 tbsp butter
- 1 tbsp olive oil
- 1 cup cremini or white mushrooms, sliced
- 2 tbsp balsamic vinegar (optional for added depth of flavor)
- 1/4 cup beef broth (or more, if desired)
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 1 tbsp fresh parsley (for garnish)
- Salt and pepper (to taste)
Instructions:
For the Ribeye Steaks:
- Prepare the Steaks:
- Remove the ribeye steaks from the refrigerator and allow them to come to room temperature (about 20-30 minutes before cooking). This ensures even cooking.
- Season the Steaks:
- Season both sides of the steaks generously with salt and freshly ground black pepper. You can also rub them with minced garlic and fresh thyme for additional flavor.
- Cook the Steaks:
- Heat a large skillet or cast-iron pan over medium-high heat. Add olive oil and butter. Once the butter is melted and sizzling, add the steaks to the pan.
- Cook the steaks for about 4-5 minutes on the first side (for medium-rare), or until a nice crust forms. Flip the steaks and cook for another 3-4 minutes for medium-rare. Adjust cooking time for your desired doneness. For rare, aim for 3 minutes per side; for well-done, cook for 6-7 minutes per side.
- Add fresh rosemary (optional) to the pan during the last minute of cooking to infuse more flavor.
- Rest the Steaks:
- Remove the steaks from the pan and transfer them to a plate. Let them rest for 5-10 minutes to allow the juices to redistribute.
For the French Onions & Mushrooms:
- Cook the Onions:
- In the same pan, add the butter and olive oil over medium heat. Once the butter melts, add the sliced onions. Stir occasionally to prevent burning.
- Cook the onions for about 12-15 minutes until they become soft, golden brown, and caramelized. Stir in balsamic vinegar (optional) during the last minute of cooking for added flavor and depth.
- Cook the Mushrooms:
- Once the onions are caramelized, add the sliced mushrooms to the pan and cook for another 5-7 minutes until they release their moisture and become tender.
- Stir in the beef broth and thyme. Let the mixture simmer for another 2-3 minutes to reduce slightly. Taste and adjust seasoning with salt and pepper.
Assemble the Dish:
- Serve the Steaks:
- Place each ribeye steak on a serving plate.
- Top with Onions & Mushrooms:
- Spoon the French onions and mushrooms generously over the top of each steak.
- Garnish and Serve:
- Garnish with fresh parsley for a pop of color. Serve immediately with your favorite sides, like mashed potatoes, roasted vegetables, or a simple salad.
Tips:
- For Extra Flavor: After removing the steaks, you can deglaze the pan with a splash of red wine or beef broth before adding the onions and mushrooms. This will add even more depth of flavor to the sauce.
- Adjust the Cooking Time: Depending on your preference for steak doneness, you can adjust the cooking time. A meat thermometer can help you achieve your desired temperature:
- Rare: 120-125°F (49-52°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Well-done: 160°F+ (71°C+)
Enjoy your indulgent and flavorful Ribeye Steak with French Onions & Mushrooms! It’s sure to impress.
