Grilled Ribeye with Caramelized Onions and Herb Fries

 

 

Ingredients:

1 tablespoon unsalted butter (for the steaks)
2 cloves garlic, minced (for the steaks)
1 teaspoon fresh thyme, chopped (for the steaks)
1 pound russet potatoes, cut into fries
1 tablespoon olive oil (for frying the potatoes)
1 teaspoon sugar (for the onions)
1 tablespoon olive oil (for the onions)
Salt and black pepper, to taste
2 ribeye steaks (12 oz each)
1 teaspoon smoked paprika (for the fries)
1 tablespoon parsley, chopped (for garnish)
1 large onion, thinly sliced
Salt (for the onions)
1 cup beef broth or water, optional (for deglazing)
1 teaspoon garlic powder (for the fries)

 

Instructions:

1. Prepare the Fries:
– Preheat your oven to 425°F (220°C).
– In a mixing bowl, toss the cut russet potatoes with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
– Spread the seasoned fries in a single layer on a baking sheet.
– Bake for about 25-30 minutes, flipping the fries halfway through, until they are golden brown and crispy.
– Once done, sprinkle with fresh parsley for garnish.

2. Caramelize the Onions:
– In a skillet over medium heat, combine 1 tablespoon of butter and 1 teaspoon of olive oil.
– Add the thinly sliced onions to the skillet. Cook for 10-15 minutes, stirring occasionally, until the onions are softened and beautifully golden brown.
– Sprinkle the sugar and salt to enhance caramelization. If the onions start to stick, gently deglaze the pan with beef broth or water to lift any browned bits. Set the caramelized onions aside once finished.

3. Cook the Ribeye Steaks:
– Pat the ribeye steaks dry with paper towels, then rub them with 1 tablespoon of olive oil. Generously season with salt and black pepper on both sides.
– Heat a cast-iron skillet