Rib Eye Steaks With French Fried Onions Food

FRENCH ONION RIB EYE STEAK

Steps:

• Heat some oil in a cast iron pan, get the oil nice and hot then turn down to a low heat. Slowly sweat the onions down until they are golden and caramalised. Don't rush this bit as this is how we create that beautiful sweet onion taste.
• Add the grated gruyere cheese until it melts.
• Add the beef stock and continue to stir occasionally whilst the stock reduces and incoporates the melty, cheesey onions.
• Sear the rib eye steak on one side, depending on the size of the size of the steak this will take anywhere between 2 and 4 minutes per side.
• Turn the steak over and top with a pile of the french onions.
• Sear the cheesey under side of the steak until the internal temperature reaches at least 55C for a rare steak, a bit higher if you prefer your steak a bit more well done.
• Serve on top of some fancy mashed potatoes and tuck in!

PAN-SEARED RIB-EYE WITH FRENCH ONION CONFIT

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.

SUNNY'S SMOTHERED RIB EYE STEAK

Steps:

• For the steaks: In a small bowl, combine the paprika, thyme, salt and a few grinds of black pepper. Sprinkle on both sides of the steaks and let rest at room temperature for up to 2 hours.
• In a large pan with straight sides, add the olive oil over medium-high heat. Add the steaks and sear on both sides until a deep golden color is on the bottom, 4 to 5 minutes. Flip and cook about 4 minutes more. Remove to a plate and cover with aluminum foil.
• For the gravy: Using kitchen twine, tie the thyme and rosemary together. In the same pan you seared the steaks in, add the herb bundle and the butter. Lower the heat to medium, melt the butter and then add the onions. Season with a pinch of salt and a grind or 2 of black pepper. Cook on medium heat until the onions are tender, about 5 minutes, and then add the garlic. When the garlic becomes fragrant, about 2 minutes, add the stone-ground mustard and beef stock. Stir to blend and then add the heavy cream. Taste and season with more salt, if needed, and raise the heat to a gentle simmer. Once the sauce has thickened to a gravy, lower the heat and stir in the sour cream. Add the reserved steaks back into the pan and bring to a simmer while spooning the sauce over the steaks. Cook this way until desired doneness; it should take only a minute more for medium-rare. Remove from the heat and allow to rest for 5 minutes before slicing. Place the slices on a serving plate and pour the gravy over the top.

RIB-EYE STEAK WITH VIDALIA ONIONS

Steps:

• For the steak:
• Rub each steak on both sides with some of the olive oil and seasonings. Grill over high heat, turning just once, to desired doneness.
• For the onions:
• Put some of the chopped garlic, 2 tablespoons butter, and a teaspoon of seasoning on the cut side of each of 4 onion halves. Top each with the another half. Wrap each onion completely in aluminum foil, and bury in the hot coals for about 10 minutes, until quite soft. Move to the grates to finish cooking, another 5 minutes or so. The onions should be golden and soft to the point of falling apart.

PAN-FRIED RIB EYE STEAKS

Steps:

• In a small cup or bowl mix oregano, cumin and paprika together.
• Sprinkle steaks with salt and pepper. then sprinkle each side of steaks with spice mixture, reserving some for the sauce.
• Heat oil in large skillet over medium-high heat. Add steaks and cook to desired doneness (about 5-10 minutes per side for medium). Transfer steaks to a platter and keep warm.
• In the same skillet, combine broth, vinegar, honey and the remaining spice mixture. Bring to a boil and boil until slightly reduced (3-5 minutes). Remove from heat and whisk in butter. Season sauce with salt and pepper if desired.
• Pour sauce over steaks.

THE ULTIMATE RIBEYE FRENCH ONION SOUP

Steps:

• Sprinkle steak with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Heat butter and oil in a 6-quart Dutch oven or heavy-bottomed pot over medium-high heat. Add steak; sear for 2 to 3 minutes per side. Remove steak; drain all but 1 tablespoon drippings. Stir in onions and thyme; cook, stirring occasionally, until onions are tender, about 15 minutes. Add wine and bring to a boil, stirring with a wooden spoon to scrape up any browned bits. Boil until wine is reduced by half, about 15 minutes.
• Cut steak from the bones and chop into 1-inch pieces; transfer to the pot. Add broth and bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until beef is very tender, about 3 hours. Add water as needed to keep onions and beef covered.
• Preheat the oven to 425 degrees F (220 degrees C). Arrange bread on a small baking sheet.
• Bake bread in the preheated oven until toasted, about 6 minutes.
• Stir mozzarella cheese and Parmesan cheese together in a small bowl.
• Remove and discard bones and thyme sprigs from the pot. Skim off any excess fat. Stir in remaining salt and pepper.
• Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler. Divide soup among 4 oven-proof bowls or mugs; arrange on a large foil-lined baking sheet. Top each bowl with toast and cheeses.
• Broil soups until cheese is browned and bubbly, 1 to 2 minutes. Watch closely to prevent burning.

FRENCH ONION RIB EYE STEAKS

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.

RIB EYE STEAKS WITH FRENCH-FRIED ONIONS

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.).

PAN-SEARED STEAK AND ONIONS

Steps:

• In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
• Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
• Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
• To serve, cut the steak into 1/4-inch-thick slices and top with the onions.

RIB EYE STEAK WITH MUSHROOMS & ONIONS

Steps:

• Spray Xpress Machine cooking base with non-stick cooking spray and preheat.
• Brush one side of steak with browning sauce and place sauce side down in cooking base.
• Brush top of steak with browning sauce, season, and after 1 minute turn.
• Season and top with mushrooms and onion slices.
• Close lid and cook around 7 minutes, depending on desired doneness.
• Heat up a can of veggies. Make instant potatoes. Complete meal done in 7 minutes.

PAN-ROASTED RIBEYE WITH CARAMELIZED ONIONS AND WHITE TRUFFLE BUTTER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 2 tablespoons oil in a saucepan over medium-high heat. Add onions; cook, stirring occasionally, until onions are dark and soft, about 25 minutes.
• Mix butter, shallot, and truffle oil in a bowl until blended. Refrigerate until set, about 10 minutes.
• Preheat an oven-safe skillet over medium-high heat. Pour in remaining 2 tablespoons oil. Season steaks with salt and pepper on both sides. Cook steaks until browned, about 2 minutes per side. Cover with aluminum foil.
• Transfer skillet to the preheated oven and bake until steaks are reddish-pink and juicy in the center, 4 to 6 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest in the skillet, covered, about 5 minutes.
• Slice steaks and transfer to serving plates. Cover with onions; top with a slice of truffle butter.

FRENCH ONION RIB-EYE STEAKS

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.

STEAKS WITH FRENCH ONION SAUCE

Steps:

• Sprinkle steaks with thyme, pepper and garlic powder. In a large skillet over medium-high heat, brown steaks in 1 teaspoon butter on both sides. Remove and keep warm. , In the same skillet, saute mushrooms and onion in remaining butter until tender. Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until liquid is reduced by half. Add consomme and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Return steaks to the pan. Cover and cook for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with toasted French bread.

RIB EYE STEAK WITH BLUE CHEESE COMPOUND BUTTER AND CRISPY ONION STRINGS RECIPE BY TASTY

Steps:

• Make the compound butter: In a medium bowl, mix together the butter, blue cheese, chives, salt, and pepper until well combined.
• Transfer the butter to a piece of plastic wrap and roll into a log. Refrigerate for at least 1 hour, or until ready to use.
• Make the fried onions: In a shallow bowl, combine the onions and buttermilk and let sit at room temperature for 1 hour.
• In a medium bowl, whisk together the flour, paprika, salt, and pepper. Dip the buttermilk-coated onions into the flour mixture, shaking off any excess.
• Fill a large skillet with high sides with the canola oil. Heat the oil over medium-high heat until it reaches 375˚F (190˚C). Once the oil is hot, add the onions in batches and fry for 3 minutes, until golden brown. Transfer the onions to a wire rack to drain and season with salt.
• Generously season the steaks all over with salt and pepper.
• Add the olive oil to a large cast-iron or stainless-steel pan over high heat. Once the oil begins to shimmer, add the steaks and cook, without disturbing, until a brown crust forms, about 7 minutes. Flip the steaks and continue to cook for 7 minutes more, until the steak is browned on both sides. Sear the sides of the steak to render any fat. Add the butter and thyme to the pan. Tilt the pan toward you and baste the steaks with the melted butter for 2 minutes, until the internal temperature reaches 135°F (60°C) for medium rare.
• Serve the steak with the crispy onions and blue cheese compound butter.
• Enjoy!