French Onion Rib Eye Steak

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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 302
  • Calories from fat: 51%
  • Protein: 33g
  • Fat: 17g
  • Saturated fat: 7.4g
  • Carbohydrate: 0.6g
  • Fiber: 0.1g
  • Sodium: 329mg
  • Cholesterol: 99mg

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
  • French onions
  • 1/2 cup shredded gruyère or Swiss cheese
  • 1/2 cup fat-skimmed beef broth

Preparation

  1. 1. Rinse beef steak and pat dry. Pat salt, pepper, onion flakes, and garlic flakes evenly onto meat.
  2. 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. 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. 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. 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.
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