French Onion Rib Eye Steak

French Onion Rib Eye Steak Recipe
James Carrier
Notes: You can prepare the French onions up to 1 day ahead or start them just before the steak.

Yield:

Makes 4 servings

Recipe from

Nutritional Information

Calories 302
Caloriesfromfat 51 %
Protein 33 g
Fat 17 g
Satfat 7.4 g
Carbohydrate 0.6 g
Fiber 0.1 g
Sodium 329 mg
Cholesterol 99 mg

Ingredients

1 fat-trimmed beef rib eye steak (cut 2 in. thick, 1 1/4 to 1 1/2 lb.)
1/2 teaspoon each kosher or coarse salt, cracked pepper, dried onion flakes, and dried garlic flakes
1 teaspoon olive oil
1/2 cup shredded gruyère or Swiss cheese
1/2 cup fat-skimmed beef broth

Preparation

1. Rinse beef steak and pat dry. Pat salt, pepper, onion flakes, and garlic flakes evenly onto meat.

2. Pour olive oil into an 8- to 10-inch ovenproof nonstick frying pan over high heat; tilt to coat pan bottom. When hot, add steak and brown on both sides, about 4 minutes total. Supporting meat with tongs, tip steak onto its edge and rotate to brown lightly, about 2 minutes total. As fat in pan accumulates, wipe out with paper towels.

3. Put pan with steak in a 400° regular or convection oven and bake until meat is done to your taste (cut to test), 8 to 12 minutes for rare or about 25 minutes for well done.

4. Turn oven heat to broil. Remove pan and wipe out fat with a paper towel. Mound French onions onto meat and sprinkle with cheese. Broil in pan about 6 inches from heat until cheese is bubbling and beginning to brown, 3 to 4 minutes. Remove pan from oven and pour broth around meat, stirring to release browned bits.

5. Leave meat in pan or use a wide spatula to transfer steak and onions to a warm rimmed platter (pour juices around meat). To serve, cut meat and onions into 4 equal portions; set each on a rimmed plate and spoon juices around meat.

Note:

February 2001
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