Ribeye Steak with French Onions & Mushrooms!

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🥩 Ribeye Steak with French Onions & Mushrooms

🍽️ Serves: 2

⏱️ Total Time: 45–60 minutes

Ingredients

For the Steaks:

  • 2 ribeye steaks (1 to 1.5 inches thick)

  • Kosher salt and freshly ground black pepper

  • 2 tbsp olive oil or neutral oil

  • 2 tbsp unsalted butter

  • 2 garlic cloves, smashed

  • 2 sprigs fresh thyme or rosemary (optional)

For the French Onions & Mushrooms:

  • 2 tbsp butter

  • 1 tbsp olive oil

  • 2 large yellow onions, thinly sliced

  • 8 oz cremini or baby bella mushrooms, sliced

  • 2 tsp balsamic vinegar (or dry sherry)

  • 1 tsp fresh thyme (or ½ tsp dried)

  • Salt and pepper to taste

Instructions

🔥 1. Caramelize the Onions:

  1. In a large skillet over medium heat, add 1 tbsp olive oil and 1 tbsp butter.

  2. Add sliced onions and a pinch of salt. Cook slowly for 20–25 minutes, stirring occasionally, until deep golden brown. If they start sticking, add a splash of water.

  3. Add balsamic vinegar (or sherry) in the last minute to deglaze the pan and enhance flavor.

🍄 2. Sauté the Mushrooms:

  1. In the same skillet, push onions to one side or remove them temporarily.

  2. Add 1 tbsp butter, then the mushrooms.

  3. Cook mushrooms until browned (7–10 minutes), then mix with the onions.

  4. Stir in thyme, season with salt and pepper. Set aside, but keep warm.

🥩 3. Cook the Ribeye Steaks:

  1. Pat steaks dry and season generously with salt and pepper.

  2. Heat a cast iron skillet over high heat until very hot.

  3. Add 2 tbsp oil and sear steaks for 2–3 minutes per side for medium-rare (depending on thickness).

  4. During the last minute of cooking, add 2 tbsp butter, smashed garlic, and herbs. Tilt pan and baste steaks.

  5. Remove steaks and rest on a cutting board for 5–10 minutes.

🍷 Serve:

  • Plate the ribeye steaks and top generously with the caramelized onions and mushrooms.

  • Serve with roasted potatoes, mashed potatoes, or crusty bread to soak up the juices.

✅ Tips:

  • Rest the steak: Never skip this step. It locks in juices.

  • Use a meat thermometer: 130°F (54°C) for medium-rare.

  • Deglaze with a splash of wine for extra depth.

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