Ingredients:
For the Steak:
2 ribeye steaks (about 12 oz each)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic, smashed
2 sprigs fresh rosemary
Salt and freshly ground black pepper
For the French Onions & Mushrooms:
2 large yellow onions, thinly sliced
8 oz cremini mushrooms, sliced
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 teaspoon sugar
1/2 teaspoon balsamic vinegar
Salt and pepper to taste
Directions:
Prepare the Onions and Mushrooms:
Heat olive oil and butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for about 10 minutes.
Sprinkle sugar over the onions and continue cooking for another 10 minutes until golden and caramelized. Stir in balsamic vinegar, then remove the onions from the skillet and set aside.
In the same skillet, add a bit more olive oil if needed and sauté the mushrooms until browned and tender, about 5 minutes. Season with salt and pepper. Combine the onions and mushrooms, then set aside.
Cook the Ribeye Steaks:
Pat the steaks dry with paper towels and season generously with salt and black pepper.
Heat olive oil in a cast-iron skillet over high heat until shimmering. Add the steaks and sear for 3-4 minutes on each side for medium-rare, or to your desired doneness.
During the last minute of cooking, add butter, garlic, and rosemary to the pan. Tilt the skillet slightly and spoon the melted butter over the steaks repeatedly to baste.
Remove the steaks from the skillet and let them rest for 5 minutes.
To serve, plate the ribeye steaks and top with the caramelized onions and mushrooms. Enjoy!
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 620 kcal | Servings: 2 servings
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