This is phenomenal! I have made it several times over the years and it is always a hit.
French Onion Rib Eye Steak
Notes: You can prepare the French onions up to 1 day ahead or start them just before the steak.
Yield: Makes 4 servings
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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
- 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
- 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.
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