The true beauty of this Steak with French Onions & Mushrooms lies in the harmonious marriage of flavors. The rich, savory taste of the seared ribeye is perfectly complemented by the sweetness of caramelized onions and the earthy notes of sautéed mushrooms. The addition of beef broth and red wine creates a silky sauce that elevates the entire dish, making every bite a celebration of hearty, comforting goodness. Whether you’re cooking for a special occasion or simply treating yourself, this recipe promises a dining experience that feels both luxurious and deeply satisfying.
Ingredients:
- 2 ribeye steaks (about 1-inch thick)
- 2 large yellow onions, thinly sliced
- 1 cup cremini or button mushrooms, sliced
- 3 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 1/2 cup beef broth
- 1/4 cup red wine (optional)
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Preparing the Steaks:
- Take the steaks out of the refrigerator about 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels, then season generously with salt and black pepper on both sides.
- Sautéing the Onions:
- In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the sliced onions, stirring occasionally, until they start to soften and caramelize, about 15-20 minutes. Be patient; the onions should turn a deep golden brown color. Lower the heat if they brown too quickly.
- Once caramelized, add the minced garlic and thyme, stirring until fragrant, about 1 minute. Pour in the red wine (if using) and beef broth. Let the mixture simmer until it reduces slightly and thickens, about 5 minutes. Remove the onions from the skillet and set aside.
- Cooking the Mushrooms:
- In the same skillet, add the remaining tablespoon of olive oil and butter. Once the butter has melted, add the sliced mushrooms. Cook until the mushrooms are golden brown and have released their moisture, about 8-10 minutes. Season with a pinch of salt and pepper, and then remove from the skillet, setting them aside with the onions.
- Cooking the Steaks:
- Increase the heat to medium-high and add the remaining tablespoon of butter to the skillet. Once the butter is hot and foamy, place the steaks in the skillet. Sear each side for about 3-4 minutes, depending on your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).
- After searing, remove the steaks from the skillet and let them rest for 5 minutes, tented loosely with foil.
- Combining and Serving:
- Return the caramelized onions and mushrooms to the skillet, reheating them gently over low heat. Once warmed, plate the steaks and generously top them with the onion and mushroom mixture. Garnish with freshly chopped parsley.
- Serving Suggestion:
- Serve with a side of creamy mashed potatoes, roasted vegetables, or a crisp green salad. A glass of red wine like Cabernet Sauvignon pairs beautifully with this dish.
