Ribeye Steak with French Onions & Mushrooms

Season both sides of the ribeye steaks generously with salt and pepper. Let the steaks rest at room temperature for 30 minutes to ensure even cooking.

Caramelize the Onions:
In a large skillet, heat 1 tbsp of olive oil and 1 tbsp of butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they begin to caramelize, about 15-20 minutes.
During the last 5 minutes of cooking, add the sugar and balsamic vinegar, stirring well to combine. Once done, remove the onions and set them aside.

Cook the Mushrooms:
In the same skillet, add the remaining olive oil and butter. Sauté the mushrooms and minced garlic over medium heat until the mushrooms are golden brown and tender, about 5-7 minutes. Season with salt and pepper to taste. Once done, remove from the skillet and set aside.

Sear the Steaks:
Increase the heat to medium-high and sear the ribeye steaks in the same skillet for 3-4 minutes per side, or until cooked to your desired doneness. For medium-rare, the internal temperature should reach around 130°F (54°C).
Once cooked, remove the steaks from the skillet and let them rest for 5 minutes.

Assemble & Serve:
Top the rested steaks with the caramelized onions and sautéed mushrooms. Garnish with fresh thyme or parsley. Serve immediately and enjoy your savory, indulgent steak dinner!

Serving and Storage Tips:

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