Steak with French Onions & Mushrooms

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the ribeye steaks with salt and pepper. Once the skillet is hot, add the steaks and cook for about 4-5 minutes per side (depending on thickness and desired doneness).
Remove the steaks from the skillet and set them aside to rest while you prepare the onion and mushroom sauce.
Step 2: Sauté the Onions and Mushrooms
In the same skillet, add the remaining tablespoon of olive oil.
Add the sliced onions and cook for about 5-6 minutes until they begin to soften and caramelize, stirring occasionally.
Add the sliced mushrooms and cook for an additional 3-4 minutes until they release their moisture and start to brown.
Add the minced garlic and cook for another 30 seconds, until fragrant.
Step 3: Make the Sauce
Pour in the beef broth, soy sauce, and Worcestershire sauce. Stir to combine.
Add the dried thyme and cook for 5-7 minutes, allowing the sauce to reduce and thicken slightly. Taste and adjust seasoning with salt and pepper as needed.
Step 4: Serve
Return the steaks to the skillet, spooning the onions and mushrooms over the top. Let the steak heat through for 1-2 minutes.
Garnish with fresh parsley if desired and serve hot.
Serving and Storage Tips