Best 6 French Onion Rib Eye Steaks Recipes

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Preparing delectable French onion rib eye steaks is an art, requiring the perfect balance of flavors, a tender cut of steak, and a savory sauce. Whether you prefer a quick pan-sear or a slow, steady roast, the options are endless for this classic crowd-pleaser. Pairing this rich, flavorful cut of steak with the umami of caramelized onions is sure to impress your friends and family. With a variety of marinades and sauces to choose from, you can tailor your creation to suit any palate. However you choose to prepare it, the French onion rib eye steak promises to deliver a mouthwatering experience that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

RIB EYE STEAKS WITH FRENCH-FRIED ONIONS



Rib Eye Steaks With French-Fried Onions image

Make and share this Rib Eye Steaks With French-Fried Onions recipe from Food.com.

Provided by JackieOhNo

Categories     Steak

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 teaspoon garlic powder
1 teaspoon crushed dried rosemary
1 teaspoon salt
1/2 teaspoon pepper
4 boneless rib eye steaks, 1-inch thick, about 10 oz. each
1 cup canned French-fried onions
2 tablespoons chopped fresh parsley
2 teaspoons olive oil

Steps:

  • Preheat oven to 450 degrees. Place rack in shallow broiler pan. Coat rack with cooking spray.
  • Combine garlic, rosemary, salt, and 1/4 t. pepper. Rub both sides of steaks with spice mixture. Combine canned onions, parsley, oil and remaining pepper; reserve.
  • Place steaks on rack. Roast, turning oncee, 9 minutes per side for medium-rare. During the last 2 m inutes of roasting, top each steak with onion mixture.
  • (If making with Oven-Fried Sweet Potato Wedges, put the steaks in the oven about 7 minutes after the potatoes, so they're ready at the same time.).

FRENCH ONION RIB EYE STEAKS



French Onion Rib Eye Steaks image

Make and share this French Onion Rib Eye Steaks recipe from Food.com.

Provided by SharleneW

Categories     Roast Beef

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 thinly sliced onion (about 1/2 pound)
2 tablespoons butter
1 teaspoon sugar
1 1/2 teaspoons all-purpose flour
1/2 cup beef broth
1/4 cup milk
1 cup swiss cheese, shredded (divided in recipe)
2 tablespoons parmesan cheese, shredded
salt and pepper
1 large rib eye steak (cut 2-inches thick, 1 1/4 to 1 1/2 pound, If you use smaller, individual steaks, adjust cooking time)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried dried garlic
1 teaspoon olive oil
1/2 cup swiss cheese, shredded
1/2 cup beef broth

Steps:

  • For French Onions: In a 10-inch frying pan, combine onion, butter and sugar.
  • Stir often over medium-high heat until onion is lightly browned, about 12 minutes.
  • Add flour and mix well.
  • Stir in beef broth and milk.
  • Stir over high heat until boiling.
  • Continue to boil, stirring constantly, until liquid is almost evaporated, 4 to 5 minutes.
  • Remove from heat and stir in 1/2 cup shredded Swiss cheese and shredded Parmesan Cheese.
  • Add salt and pepper to taste. (Makes about 1 cup).
  • Rinse steak and pat dry.
  • Pat salt, pepper and garlic flakes evenly onto meat.
  • Preheat oven to 400°F.
  • Pour oil in 10-inch non-stick pan and heat over high heat (tilt to cover bottom of pan with oil).
  • When oil is 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 accumulates in pan, wipe it out with paper towels.
  • Put steak on oven-safe plate and bake in 400°F oven until meat is done to your liking, 8 to 12 minutes for rare or about 20 minutes for well done.
  • Remove plate from oven.
  • Turn oven heat to broil.
  • Remove fat from plate with a paper towel.
  • Mound French onions on meat and sprinkle with 1/2 cup shredded Swiss cheese.
  • Broil in pan about 6 inches from heat until cheese bubbles and begins to brown, 3 to 4 minutes.
  • Remove pan from oven and pour broth around meat, stirring to release browned bits.
  • To serve, cut meat and onions into 4 equal portions.
  • Transfer to individual plates and spoon juices around meat.

RIB-EYE STEAK WITH VIDALIA ONIONS



Rib-Eye Steak with Vidalia Onions image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

4 boneless rib-eye steaks, about 1-inch thick
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 teaspoons seasoned salt (recommended: Lawry's Seasoned Salt)
4 teaspoons all-purpose seasoning (recommended: McCormick's Season All)
4 large cloves garlic, finely chopped
8 tablespoons salted butter
4 teaspoons all-purpose seasoning (recommended: McCormick's Season All)
4 Vidalia onions, peeled and halved -not through the stem end

Steps:

  • For the steak:
  • Rub each steak on both sides with some of the olive oil and seasonings. Grill over high heat, turning just once, to desired doneness.
  • For the onions:
  • Put some of the chopped garlic, 2 tablespoons butter, and a teaspoon of seasoning on the cut side of each of 4 onion halves. Top each with the another half. Wrap each onion completely in aluminum foil, and bury in the hot coals for about 10 minutes, until quite soft. Move to the grates to finish cooking, another 5 minutes or so. The onions should be golden and soft to the point of falling apart.

PAN-SEARED RIB-EYE WITH FRENCH ONION CONFIT



Pan-Seared Rib-Eye with French Onion Confit image

Provided by Tyler Florence

Categories     main-dish

Time 1h15m

Yield 1 to 2 servings

Number Of Ingredients 25

6 tablespoons butter
3 medium red onions, thinly sliced
3 sprigs fresh marjoram
3 sprigs fresh thyme
2 bay leaves
1 tablespoon sugar
1/2 cup red wine
2 tablespoons balsamic vinegar
4 cups beef stock
Kosher salt
Freshly ground black pepper
1/4 cup olive or vegetable oil
One 32-ounce dry-aged (28 days) bone-in rib-eye, room temperature
Kosher salt and freshly ground black pepper
2 tablespoons butter
6 sprigs fresh thyme
4 cloves garlic, unpeeled, smashed
Pommes Aligot, for serving, optional, recipe follows
2 pounds Yukon Gold potatoes, peeled
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter, chilled
1 cup heavy cream, heated
1 cup shredded Gruyere
Chives, for garnishing
Extra-virgin olive oil, for drizzling

Steps:

  • For the onion confit: Heat a large enameled cast-iron pot over medium heat. Add the butter; when it begins to foam, add the red onions, marjoram, thyme, bay leaves and sugar, and sprinkle liberally with salt. When the onions begin to caramelize, add the red wine and balsamic vinegar and reduce to dry. Reduce the heat to medium-low and add 1 cup of the beef stock; cook until reduced to a glaze. Repeat until all the beef stock has been used. Turn off the heat and adjust the seasoning with salt and pepper.
  • For the rib-eye: Heat a 12-inch cast-iron skillet over high heat; add the oil. Pat the steak dry with paper towels, and sprinkle liberally with salt and pepper. When the oil is just below smoking, place the steak into the pan. Once a nice sear has developed, flip the steak and add the butter, thyme and garlic. If the garlic or steak begins to burn, reduce the heat. Cook, basting the steak with the bubbling butter, until an internal temperature of 125 degrees F has been reached for medium-rare. Remove the steak to a cutting board and let rest for 7 to 10 minutes before slicing. Serve with the French onion confit.
  • Place the potatoes in a large pot, cover with room temperature water and season liberally with salt. Bring to a boil over high heat. Reduce to a simmer and cook until fork tender. Drain the potatoes, saving 1/2 cup of the cooking water for thinning out if needed.
  • Pass the potatoes through a food mill into a large bowl. Add the butter and heavy cream, and fold together with a spatula until combined. Fold in the shredded cheese. If the potatoes get too thick, thin them out with a little of the cooking water. Add salt and pepper to taste. Serve garnished with chives and a drizzle of olive oil.

STEAKS WITH FRENCH ONION SAUCE



Steaks with French Onion Sauce image

Enjoy the taste of your favorite soup with a knife and fork! French onion soup gets "beefed" up in this unique main dish. A slice of toasted French bread fits right in. -Vicky Carlson of Shreveport, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

2 beef tenderloin steaks (4 ounces each)
1/2 teaspoon dried thyme
1/4 teaspoon pepper
Dash garlic powder
2 teaspoons butter, divided
1/4 pound small fresh mushrooms, halved
1 medium onion, thinly sliced
1/4 cup dry red wine or beef broth
1 can (10-1/2 ounces) condensed beef consomme, undiluted
2/3 cup water
2 slices French bread (1 inch thick), toasted

Steps:

  • Sprinkle steaks with thyme, pepper and garlic powder. In a large skillet over medium-high heat, brown steaks in 1 teaspoon butter on both sides. Remove and keep warm. , In the same skillet, saute mushrooms and onion in remaining butter until tender. Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until liquid is reduced by half. Add consomme and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Return steaks to the pan. Cover and cook for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with toasted French bread.

Nutrition Facts :

THE ULTIMATE RIBEYE FRENCH ONION SOUP



The Ultimate Ribeye French Onion Soup image

I love to reimagine classic dishes. The addition of tender ribeye here takes the French onion soup you've always known to a new level. Garnish with more fresh thyme sprigs.

Provided by RusticJoyfylFood

Time 4h

Yield 8

Number Of Ingredients 13

2 ½ pounds thick-cut, bone-in ribeye steak
¾ teaspoon kosher salt, divided
¾ teaspoon ground black pepper, divided
2 tablespoons unsalted butter
1 tablespoon olive oil
6 large onions, sliced 1/2-inch thick
4 sprigs fresh thyme, or more to taste
2 cups dry white wine
1 (32 ounce) carton reduced-sodium beef broth
4 slices artisanal-style bread
¾ cup shredded white Cheddar cheese
½ cup shredded mozzarella cheese
¼ cup shredded Parmesan cheese

Steps:

  • Sprinkle steak with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Heat butter and oil in a 6-quart Dutch oven or heavy-bottomed pot over medium-high heat. Add steak; sear for 2 to 3 minutes per side. Remove steak; drain all but 1 tablespoon drippings. Stir in onions and thyme; cook, stirring occasionally, until onions are tender, about 15 minutes. Add wine and bring to a boil, stirring with a wooden spoon to scrape up any browned bits. Boil until wine is reduced by half, about 15 minutes.
  • Cut steak from the bones and chop into 1-inch pieces; transfer to the pot. Add broth and bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until beef is very tender, about 3 hours. Add water as needed to keep onions and beef covered.
  • Preheat the oven to 425 degrees F (220 degrees C). Arrange bread on a small baking sheet.
  • Bake bread in the preheated oven until toasted, about 6 minutes.
  • Stir mozzarella cheese and Parmesan cheese together in a small bowl.
  • Remove and discard bones and thyme sprigs from the pot. Skim off any excess fat. Stir in remaining salt and pepper.
  • Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler. Divide soup among 4 oven-proof bowls or mugs; arrange on a large foil-lined baking sheet. Top each bowl with toast and cheeses.
  • Broil soups until cheese is browned and bubbly, 1 to 2 minutes. Watch closely to prevent burning.

Nutrition Facts : Calories 444.8 calories, Carbohydrate 21.7 g, Cholesterol 105.1 mg, Fat 22.7 g, Fiber 4.2 g, Protein 27.8 g, SaturatedFat 10.6 g, Sodium 490.9 mg, Sugar 5.9 g

Tips:

  • Utilize high-quality ingredients, especially for the rib-eye steaks, butter, and beef broth.
  • To achieve a flavorful caramelized effect, cook the onions slowly over medium heat, stirring occasionally.
  • When searing the rib-eye steaks, ensure the pan is sufficiently hot to create a nice crust.
  • Baste the steaks with the melted butter and herbs throughout the cooking process to enhance their flavor.
  • Allow the steaks to rest for a few minutes before serving to redistribute the juices and ensure tenderness.
  • Serve the rib-eye steaks immediately, garnished with fresh herbs and accompanied by the flavorful French onion sauce.

Conclusion:

Indulge in the culinary delight of French onion rib-eye steaks, where succulent rib-eye steaks are seared to perfection and coated in a rich, caramelized French onion sauce. This classic dish offers a harmonious blend of flavors, textures, and aromas, making it a favorite among steak enthusiasts. By following these tips and the detailed recipe instructions, you can recreate this restaurant-quality meal in the comfort of your own home. Impress your family and friends with this exceptional dish that showcases your culinary skills and passion for creating memorable dining experiences.

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