Ribeye Steak with French Onions & Mushrooms

Why You’ll Love This Recipe

If you're a fan of steak, you’ll love this recipe for its perfect balance of flavors. The ribeye steak is seared to perfection with a crisp outer crust while remaining tender and juicy inside. The caramelized onions add a rich sweetness, and the mushrooms, cooked with garlic and butter, bring an earthy depth to the dish. It's an irresistible combination that will satisfy your cravings and leave everyone at the table asking for seconds.

Ingredients

• 2 ribeye steaks
• 2 large onions, thinly sliced
• 1 cup mushrooms, sliced
• 2 tablespoon unsalted butter
• 2 tablespoon olive oil
• 1 teaspoon sugar
• 1 teaspoon balsamic vinegar
• Salt and pepper to taste
• 2 cloves garlic, minced
• Fresh thyme or parsley for garnish

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the steaks: Season the ribeye steaks generously with salt and pepper on both sides. Let them rest at room temperature for about 30 minutes before cooking to ensure even cooking.

2. Caramelize the onions: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they begin to caramelize, about 15-20 minutes. Add sugar and balsamic vinegar during the last 5 minutes of cooking. Once done, remove from the skillet and set aside.

3. Cook the mushrooms: In the same skillet, add the remaining olive oil and butter. Sauté the sliced mushrooms and minced garlic until golden brown and tender, about 5-7 minutes. Season with salt and pepper. Remove from the skillet and set aside.

4. Sear the steaks: Increase the heat to medium-high. Sear the ribeye steaks in the same skillet for about 3-4 minutes per side for medium-rare, or until cooked to your desired doneness. Remove the steaks from the skillet and let them rest for 5 minutes.

5. Assemble the dish: Top the steaks with the caramelized onions and sautéed mushrooms. Garnish with fresh thyme or parsley, and serve hot. Enjoy!

Servings and Timing

• Servings: 2
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Add cheese: Top the steak with a slice of melted cheese, like Swiss, provolone, or blue cheese, for an extra indulgent touch.
• Use different mushrooms: Swap the regular mushrooms for cremini, shiitake, or portobello for a more robust flavor.
• Gravy option: For an even richer sauce, deglaze the skillet with a splash of red wine or beef broth after searing the steak, then pour the sauce over the steak before serving.

Storage/Reheating

• Storage: Leftover steak, onions, and mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, warm the steak in a skillet over medium-low heat for a few minutes on each side. For the mushrooms and onions, heat them in a skillet or microwave until warm. Reheat gently to avoid overcooking the steak.

FAQs

How do I cook the ribeye steak to medium-rare?

For medium-rare, sear the steak for 3-4 minutes per side on medium-high heat. The internal temperature should reach about 130°F (54°C).

Can I use another cut of steak for this recipe?

Yes! While ribeye is the best choice for its tenderness and flavor, you can use other cuts like sirloin or New York strip, adjusting the cooking time based on thickness.

How long should I let the steak rest before serving?

Let the steak rest for at least 5 minutes after cooking. This helps redistribute the juices, making the steak more tender and juicy.

Can I add more vegetables to the dish?

Yes! You can add vegetables like bell peppers, spinach, or asparagus for extra flavor and texture. Just sauté them alongside the mushrooms and garlic.

How do I know when the steak is done cooking?

Use a meat thermometer to check the internal temperature: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, and 140°F (60°C) for medium.

Can I make this dish ahead of time?

The onions and mushrooms can be prepared ahead of time and stored in the fridge for up to 2 days. Just reheat them before serving. It’s best to cook the steak fresh for optimal flavor and texture.

How do I get a crispy sear on my steak?

Make sure the skillet is very hot before adding the steak, and don’t move it around once it’s in the pan. Let it cook undisturbed for the first few minutes to develop a golden-brown crust.

Is there a vegetarian version of this dish?

You can make a vegetarian version by using portobello mushrooms as a steak substitute. Prepare and cook the mushrooms as you would the steak, and serve with the same caramelized onions and sautéed mushrooms.

Can I freeze this dish?

It’s not ideal to freeze cooked steak, as it may lose its texture. However, you can freeze the caramelized onions and mushrooms separately for up to 3 months.

What should I serve with this steak?

This dish pairs wonderfully with mashed potatoes, roasted vegetables, or a simple salad for a balanced meal.

Conclusion

Ribeye Steak with French Onions & Mushrooms is a decadent and delicious recipe that’s perfect for any steak lover. The combination of rich, caramelized onions, earthy mushrooms, and perfectly cooked steak creates a meal that’s both comforting and luxurious. With just a few simple ingredients and steps, you’ll be able to enjoy this indulgent dish at home any time you want to impress your guests or treat yourself to something special.

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Ribeye Steak with French Onions & Mushrooms

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This Ribeye Steak with French Onions & Mushrooms recipe is a perfect choice for steak lovers, combining tender ribeye steak, caramelized onions, and savory sautéed mushrooms. The combination of rich flavors and textures makes it an indulgent yet easy dish to prepare for a special dinner or cozy night in. This recipe is sure to become a favorite!

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2 servings
• Category: Main Course
• Method: Searing, Sautéing
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 2 ribeye steaks
• 2 large onions, thinly sliced
• 1 cup mushrooms, sliced
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tsp sugar
• 1 tsp balsamic vinegar
• Salt and pepper to taste
• 2 cloves garlic, minced
• Fresh thyme or parsley for garnish

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Instructions

• Prepare the steaks: Season ribeye steaks generously with salt and pepper on both sides. Let them rest at room temperature for 30 minutes before cooking.
• Caramelize the onions: In a skillet, heat 1 tablespoon of olive oil and 1 tablespoon butter over medium heat. Add the sliced onions and cook for 15-20 minutes until caramelized. Add sugar and balsamic vinegar in the last 5 minutes of cooking. Remove and set aside.
• Cook the mushrooms: In the same skillet, add the remaining olive oil and butter. Sauté mushrooms and minced garlic for 5-7 minutes until golden and tender. Season with salt and pepper. Remove and set aside.
• Sear the steaks: Increase the heat to medium-high. Sear steaks for 3-4 minutes per side for medium-rare, or until desired doneness is reached. Remove from the skillet and let rest for 5 minutes.
• Assemble the dish: Top steaks with caramelized onions and sautéed mushrooms. Garnish with fresh thyme or parsley, and serve hot.

Notes

• You can add cheese like Swiss or blue cheese for extra flavor.
• Feel free to use other mushrooms, such as cremini or portobello.
• To make a richer sauce, deglaze the skillet with red wine or beef broth after cooking the steaks.