French Onion Rib-Eye Steaks
- Ready In:
- 25mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
For French Onions
- 1 onion, thinly sliced
- 2 tablespoons butter
- 1 teaspoon sugar
- 1 1⁄2 teaspoons flour
- 1⁄4 cup milk
- 1⁄2 cup reduced-sodium fat-free beef broth
- 1⁄2 cup shredded gruyere cheese
- 2 tablespoons grated parmesan cheese
- salt and pepper, to taste
-
For Steaks
- 1 1⁄4 - 1 1⁄2 lbs beef rib eye steaks, cut 2 inches thick, trimmed of fat
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon cracked pepper
- 1⁄2 teaspoon dried onion flakes
- 1⁄2 teaspoon dried garlic flakes
- 1 teaspoon olive oil
- 1⁄2 cup shredded swiss cheese (about 2 ozs) or 1/2 cup gruyere cheese (about 2 ozs)
- 1⁄2 cup reduced-sodium fat-free beef broth
directions
- To prepare French Onions: combine onion, butter, and sugar in a large skillet over medium-high heat. Cook, stirring often, until onion is lightly browned, about 12-15 minutes. Add flour and mix well.
- Remove pan from heat; gradually stir in milk and broth. Cook, stirring constantly, over high heat until boiling. Continue to cook until most of the liquid has evaporated, about 4-5 minutes.
- Remove from heat and stir in cheeses until melted. Season to taste with salt and pepper. Use right away; to make up to 1 day in advance, cool mixture. Cover and chill. Reheat in microwave just before using.
- To prepare steak: rinse steak and pat dry. Rub salt, pepper, onion flakes, and garlic flakes evenly over surface.
- Heat olive oil in an 8-10 inch ovenproof nonstick skillet over high heat; tilt pan to coat bottom. Add steak and brown on both sides, about 2 minutes each side. Using tongs to hold steak, lightly brown edges of steak in pan, about 2 minutes total. Wipe fat from pan with paper towels as it accumulates.
- Place pan with steak in 400* F oven and bake until meat is done to taste (cut to test), about 8-12 minutes for rare or about 25 minutes for well-done.
- Turn oven to broil. Remove pan; wipe out accumulated fat with paper towels. Top steak with French Onions and sprinkle cheese over all. Broil in pan about 6 inches from heat until cheese is bubbly and starting to brown, about 3-4 minutes. Remove pan from oven, pour broth into pan, and gently scrape up browned bits from bottom of pan.
- To serve, divide steak and onions into four equal portions. Set each on a rimmed plate and spoon broth around meat, stirring to release browned bits in pan.
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RECIPE SUBMITTED BY
Halcyon Eve
United States