Ribeye Steak with French Onions and French Fries Delight

Ingredients

• 2 steaks ribeye steaks (about 1 inch thick)
• to taste salt and pepper
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme leaves
• 4 medium russet potatoes, cut into fries
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 425°F (220°C). Rinse the sliced potatoes in cold water to remove excess starch, then dry thoroughly with a towel. In a large bowl, toss the potatoes with olive oil, salt, paprika, and garlic powder until evenly coated.
2. Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Bake for 30-35 minutes, flipping halfway through until they are golden brown and crispy.
3. Meanwhile, heat the butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Sauté for about 10-15 minutes, stirring occasionally, until they turn soft and caramelized.
4. Stir in the balsamic vinegar and thyme, cooking for an additional 2-3 minutes until the onions are well-coated and fragrant. Set aside.
5. Season the ribeye steaks generously with salt and pepper on both sides. Heat the remaining tablespoon of olive oil in a large skillet over high heat.
6. Add the steaks to the hot skillet and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Use a meat thermometer for accuracy (130°F/54°C for medium-rare).
7. Remove the steaks from the skillet and let them rest for about 5 minutes before slicing. This helps retain the juices.
8. Serve the ribeye steaks topped with a generous portion of the caramelized French onions, alongside a heap of crispy fries.
9. Sprinkle chopped parsley over the plate for a pop of color and freshness.