𝐑𝐈𝐁𝐄𝐘𝐄 𝐒𝐓𝐄𝐀𝐊 𝐖𝐈𝐓𝐇 𝐎𝐍𝐈𝐎𝐍𝐒 𝐀𝐍𝐃 𝐂𝐑𝐈𝐒𝐏𝐘 𝐅𝐑𝐈𝐄𝐒

Introduction

This dish is a bold and hearty classic: a perfectly seared ribeye steak, sweet and savory caramelized onions, and golden, crispy fries. It’s a steakhouse-style meal you can make at home with just a few ingredients and the right techniques. Whether it’s for a weekend indulgence or a special occasion, this combo hits all the right notes — rich, crispy, tender, and deeply satisfying.

Ingredients

For the Ribeye Steak:

• 1 ribeye steak (12–16 oz, about 1–1½ inches thick)
• 1 tablespoon vegetable oil (or high-smoke point oil)
• Salt and freshly ground black pepper
• 1 tablespoon butter
• 2 cloves garlic, smashed
• 2–3 sprigs fresh thyme or rosemary (optional)

For the Caramelized Onions:

• 1 large yellow onion, thinly sliced
• 1 tablespoon butter
• 1 teaspoon olive oil
• Pinch of salt
• ½ teaspoon sugar (optional, for quicker caramelization)

For the Crispy Fries:

• 2 large russet potatoes
• 2 tablespoons cornstarch (optional, for extra crispiness)
• Vegetable oil for frying or baking
• Salt to taste

Instructions

1. Prepare the Fries:

• Peel and cut potatoes into thin sticks. Soak them in cold water for 30 minutes to remove starch.
• Drain and pat dry thoroughly. Toss with a little oil and cornstarch (optional).
• For oven-baked: Bake at 425°F (220°C) for 30–40 minutes, flipping halfway.
• For frying: Deep-fry in batches at 350°F (175°C) until golden and crispy. Drain on paper towels and season with salt.

2. Caramelize the Onions:

• In a skillet over medium heat, add butter and oil.
• Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 20–30 minutes until golden and soft. Add a sprinkle of sugar to speed up the browning if needed.

3. Cook the Ribeye Steak:

• Bring steak to room temp (about 30 minutes out of the fridge). Season generously with salt and pepper.
• Heat a heavy skillet over high heat. Add oil and sear the steak 3–4 minutes per side.
• Lower the heat, add butter, garlic, and herbs. Spoon the melted butter over the steak for 2 minutes.
• Check for doneness (130–135°F for medium-rare). Let it rest 5–10 minutes before slicing.

4. Assemble:
Plate the sliced ribeye steak with a generous spoonful of caramelized onions and a pile of hot, crispy fries. Serve immediately.

Description

This is comfort food at its finest — the ribeye is juicy and richly marbled, the onions are sweet and velvety, and the fries are addictively crisp on the outside and fluffy inside. Every element of the dish complements the others, offering flavor and texture in perfect harmony.

Tips

• Use a meat thermometer to avoid overcooking the steak.
• Soaking the fries helps them crisp up better, especially when baking.
• Low and slow is the key to deeply flavored caramelized onions.
• Rest the steak before slicing so juices stay inside the meat.

Variations

• Cheese fries: Top fries with shredded cheddar or crumbled blue cheese.
• Steak au poivre style: Add crushed black peppercorns and a creamy pan sauce to the steak.
• Mushroom lovers: Add sautéed mushrooms with the onions for extra umami.
• Sweet potato fries: Swap russets for sweet potatoes for a sweeter, healthier twist.

Correction

• If fries are soggy: They may not have been dried properly or cooked at the right temp.
• If steak is chewy: It was likely overcooked or not rested. Cook to temp and rest properly.
• If onions burn: The heat was too high. Caramelize gently over medium-low heat.

Enjoy

Dig into your sizzling ribeye topped with luscious onions and a side of golden fries. This plate delivers all the comfort, flavor, and satisfaction of a steakhouse meal in the comfort of your own kitchen. Pour a drink, sit back, and enjoy every delicious bite!