PAN-SEARED RIB-EYE WITH FRENCH ONION CONFIT
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 1 to 2 servings
Number Of Ingredients 25
Steps:
- For the onion confit: Heat a large enameled cast-iron pot over medium heat. Add the butter; when it begins to foam, add the red onions, marjoram, thyme, bay leaves and sugar, and sprinkle liberally with salt. When the onions begin to caramelize, add the red wine and balsamic vinegar and reduce to dry. Reduce the heat to medium-low and add 1 cup of the beef stock; cook until reduced to a glaze. Repeat until all the beef stock has been used. Turn off the heat and adjust the seasoning with salt and pepper.
- For the rib-eye: Heat a 12-inch cast-iron skillet over high heat; add the oil. Pat the steak dry with paper towels, and sprinkle liberally with salt and pepper. When the oil is just below smoking, place the steak into the pan. Once a nice sear has developed, flip the steak and add the butter, thyme and garlic. If the garlic or steak begins to burn, reduce the heat. Cook, basting the steak with the bubbling butter, until an internal temperature of 125 degrees F has been reached for medium-rare. Remove the steak to a cutting board and let rest for 7 to 10 minutes before slicing. Serve with the French onion confit.
- Place the potatoes in a large pot, cover with room temperature water and season liberally with salt. Bring to a boil over high heat. Reduce to a simmer and cook until fork tender. Drain the potatoes, saving 1/2 cup of the cooking water for thinning out if needed.
- Pass the potatoes through a food mill into a large bowl. Add the butter and heavy cream, and fold together with a spatula until combined. Fold in the shredded cheese. If the potatoes get too thick, thin them out with a little of the cooking water. Add salt and pepper to taste. Serve garnished with chives and a drizzle of olive oil.
RIB EYE STEAKS WITH FRENCH-FRIED ONIONS
Make and share this Rib Eye Steaks With French-Fried Onions recipe from Food.com.
Provided by JackieOhNo
Categories Steak
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Place rack in shallow broiler pan. Coat rack with cooking spray.
- Combine garlic, rosemary, salt, and 1/4 t. pepper. Rub both sides of steaks with spice mixture. Combine canned onions, parsley, oil and remaining pepper; reserve.
- Place steaks on rack. Roast, turning oncee, 9 minutes per side for medium-rare. During the last 2 m inutes of roasting, top each steak with onion mixture.
- (If making with Oven-Fried Sweet Potato Wedges, put the steaks in the oven about 7 minutes after the potatoes, so they're ready at the same time.).
FRENCH ONION RIB EYE STEAKS
Make and share this French Onion Rib Eye Steaks recipe from Food.com.
Provided by SharleneW
Categories Roast Beef
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For French Onions: In a 10-inch frying pan, combine onion, butter and sugar.
- Stir often over medium-high heat until onion is lightly browned, about 12 minutes.
- Add flour and mix well.
- Stir in beef broth and milk.
- Stir over high heat until boiling.
- Continue to boil, stirring constantly, until liquid is almost evaporated, 4 to 5 minutes.
- Remove from heat and stir in 1/2 cup shredded Swiss cheese and shredded Parmesan Cheese.
- Add salt and pepper to taste. (Makes about 1 cup).
- Rinse steak and pat dry.
- Pat salt, pepper and garlic flakes evenly onto meat.
- Preheat oven to 400°F.
- Pour oil in 10-inch non-stick pan and heat over high heat (tilt to cover bottom of pan with oil).
- When oil is hot, add steak and brown on both sides, about 4 minutes total.
- Supporting meat with tongs, tip steak onto its edge and rotate to brown lightly, about 2 minutes total.
- As fat accumulates in pan, wipe it out with paper towels.
- Put steak on oven-safe plate and bake in 400°F oven until meat is done to your liking, 8 to 12 minutes for rare or about 20 minutes for well done.
- Remove plate from oven.
- Turn oven heat to broil.
- Remove fat from plate with a paper towel.
- Mound French onions on meat and sprinkle with 1/2 cup shredded Swiss cheese.
- Broil in pan about 6 inches from heat until cheese bubbles and begins to brown, 3 to 4 minutes.
- Remove pan from oven and pour broth around meat, stirring to release browned bits.
- To serve, cut meat and onions into 4 equal portions.
- Transfer to individual plates and spoon juices around meat.
CRACKED PEPPER RIB-EYE STEAK WITH ROASTED ONION SAUCE
The roasted onion sauce really goes well with the peppery steaks and it's very easy to do ahead and then reheat when the steaks are ready. Recipe from The Steak Lover's Cookbook by William Rice.
Provided by Hey Jude
Categories Steak
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°.
- Place the onion wedges in a baking dish. Drizzle with the oil and sprinkle with a little salt. Stir to coat all the pieces evenly. Roast, uncovered, until browned and soft, about 1 hour. Remove and let stand until slightly cooled.
- Put the onions in a blender or food processor; add the broth and soy sauce and blend to a smooth puree. Transfer the sauce to a small saucepan, cover and set aside.
- Preheat the broiler or prepare coals for grilling.
- Press the cracked pepper onto both sides of each steak, using about 1 teaspoons of pepper for each steak. Broil or grill the steaks until seared and nicely browned on one side, about 4 minutes for medium-rare and 5 minutes for medium. Turn and cook 4 minutes more for both medium-rare and medium.
- Reheat the onion sauce while the steaks are cooking. Spoon the warmed sauce over each steak and serve.
FRENCH ONION RIB-EYE STEAKS
From a Sunset Magazine special edition, "Sunset Weeknight." The recipes states that the onions can be made up to 1 day in advance or right before the steak. Prep time does not include time to prepare onions.
Provided by Halcyon Eve
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To prepare French Onions: combine onion, butter, and sugar in a large skillet over medium-high heat. Cook, stirring often, until onion is lightly browned, about 12-15 minutes. Add flour and mix well.
- Remove pan from heat; gradually stir in milk and broth. Cook, stirring constantly, over high heat until boiling. Continue to cook until most of the liquid has evaporated, about 4-5 minutes.
- Remove from heat and stir in cheeses until melted. Season to taste with salt and pepper. Use right away; to make up to 1 day in advance, cool mixture. Cover and chill. Reheat in microwave just before using.
- To prepare steak: rinse steak and pat dry. Rub salt, pepper, onion flakes, and garlic flakes evenly over surface.
- Heat olive oil in an 8-10 inch ovenproof nonstick skillet over high heat; tilt pan to coat bottom. Add steak and brown on both sides, about 2 minutes each side. Using tongs to hold steak, lightly brown edges of steak in pan, about 2 minutes total. Wipe fat from pan with paper towels as it accumulates.
- Place pan with steak in 400* F oven and bake until meat is done to taste (cut to test), about 8-12 minutes for rare or about 25 minutes for well-done.
- Turn oven to broil. Remove pan; wipe out accumulated fat with paper towels. Top steak with French Onions and sprinkle cheese over all. Broil in pan about 6 inches from heat until cheese is bubbly and starting to brown, about 3-4 minutes. Remove pan from oven, pour broth into pan, and gently scrape up browned bits from bottom of pan.
- To serve, divide steak and onions into four equal portions. Set each on a rimmed plate and spoon broth around meat, stirring to release browned bits in pan.
Nutrition Facts : Calories 597.2, Fat 47.6, SaturatedFat 22.3, Cholesterol 143.3, Sodium 456.3, Carbohydrate 6.5, Fiber 0.5, Sugar 2.5, Protein 34.4
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FRENCH ONION RIB EYE STEAK RECIPE -SUNSET MAGAZINE
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- Rinse beef steak and pat dry. Pat salt, pepper, onion flakes, and garlic flakes evenly onto meat.
- Pour olive oil into an 8- to 10-inch ovenproof nonstick frying pan over high heat; tilt to coat pan bottom. When hot, add steak and brown on both sides, about 4 minutes total. Supporting meat with tongs, tip steak onto its edge and rotate to brown lightly, about 2 minutes total. As fat in pan accumulates, wipe out with paper towels.
- Put pan with steak in a 400° regular or convection oven and bake until meat is done to your taste (cut to test), 8 to 12 minutes for rare or about 25 minutes for well done.
- Turn oven heat to broil. Remove pan and wipe out fat with a paper towel. Mound French onions onto meat and sprinkle with cheese. Broil in pan about 6 inches from heat until cheese is bubbling and beginning to brown, 3 to 4 minutes. Remove pan from oven and pour broth around meat, stirring to release browned bits.
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- Rinse beef steak and pat dry. Pat salt, pepper, onion flakes, and garlic flakes evenly onto meat.
- Pour olive oil into an 8- to 10-inch ovenproof nonstick frying pan over high heat; tilt to coat pan bottom. When hot, add steak and brown on both sides, about 4 minutes total. Supporting meat with tongs, tip steak onto its edge and rotate to brown lightly, about 2 minutes total. As fat in pan accumulates, wipe out with paper towels.
- Put pan with steak in a 400° regular or convection oven and bake until meat is done to your taste (cut to test), 8 to 12 minutes for rare or about 25 minutes for well done.
- Turn oven heat to broil. Remove pan and wipe out fat with a paper towel. Mound French onions onto meat and sprinkle with cheese. Broil in pan about 6 inches from heat until cheese is bubbling and beginning to brown, 3 to 4 minutes. Remove pan from oven and pour broth around meat, stirring to release browned bits.
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