Steak Frites with Caramelized Onions
🛒 Ingredients
- 2 Ribeye or New York Strip steaks (room temperature) 🥩
- 1 lb Frozen French fries (or fresh-cut potatoes!) 🍟
- 2 Large Yellow onions, thinly sliced 🧅
- 3 tbsp Unsalted butter 🧈
- 2 tbsp Olive oil 🫒
- 3 cloves Garlic, smashed 🧄
- 2 sprigs Fresh rosemary or thyme 🌿
- Salt & Black Pepper to taste 🧂
👩🍳 Instructions
- Caramelize the Onions: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook low and slow, stirring occasionally, for 25–30 minutes until they are deep golden brown and jammy. 🧅🔥✨
- Prep the Frites: While the onions cook, bake or air-fry your French fries according to the package directions until they are extra crispy and golden. Season with salt immediately after cooking. 🍟⏲️
- Sear the Steak: Pat your steaks completely dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon of olive oil in a heavy skillet (cast iron is best!) over high heat until smoking. 🥩💨
- The Butter Baste: Carefully place steaks in the pan. Sear for 3–4 minutes per side. In the last 2 minutes, add the remaining butter, smashed garlic, and herbs to the pan. Spoon that flavorful melted butter over the steaks continuously. 🧈🌿🥄
- Rest: Remove the steaks from the pan and let them rest for at least 5–10 minutes. This is the secret to a juicy steak! ⏲️🥩
- Assemble: Slice the steak against the grain, pile it high with caramelized onions, and serve alongside a mountain of crispy frites. 🍽️😋
🔥 Pro Tips:
- Don’t Rush the Onions: True caramelization takes time! If they start to burn, add a splash of water or balsamic vinegar to the pan to scrape up those delicious brown bits. 🧅🎯
- Dry Steaks = Better Crust: Moisture is the enemy of a good sear! Make sure the surface of the meat is bone-dry before it hits the hot pan. 🧻🔥
