Description
A delicious and savory ribeye steak recipe topped with caramelized French onions and sautéed mushrooms. Perfectly cooked to medium-rare and enhanced by a flavorful mushroom and onion topping, this dish is ideal for a quick yet impressive dinner for two.
Ingredients
Scale
Steak
- 2 ribeye steaks
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
Topping
- 1 cup French onions
- 1 cup sliced mushrooms
Instructions
- Heat oil: Heat 2 tablespoons of olive oil in a skillet over medium-high heat until shimmering.
- Season steaks: Season both sides of the ribeye steaks generously with salt and pepper.
- Cook steaks: Place the steaks in the hot skillet and cook for 5 to 7 minutes on each side to achieve medium-rare doneness. Adjust cooking time slightly for preferred doneness.
- Rest steaks: Remove the steaks from the skillet and let them rest on a plate for several minutes to allow the juices to redistribute.
- Sauté vegetables: In the same skillet, add the French onions and sliced mushrooms. Sauté them over medium heat until the onions turn golden and the mushrooms become tender, about 5-7 minutes.
- Serve: Top each rested ribeye steak with the caramelized onion and mushroom mixture before serving.
Notes
- Letting the steaks rest is crucial for juicy results.
- Use a cast-iron skillet for better heat retention and searing.
- If Russet or yellow onions are unavailable, substitute with pearl onions thinly sliced.
- Adjust salt and pepper quantities to your taste preference.
- For a richer flavor, consider adding a splash of red wine or balsamic vinegar while sautéing the mushrooms and onions.
