Ribeye Steak with French Onion Mushrooms

Ingredients:

For the Ribeye:

2 ribeye steaks (1–1.5 inches thick)

Salt & pepper (generous amounts)

2 tbsp olive oil or butter

2 sprigs fresh thyme or rosemary (optional)

2 garlic cloves, smashed (optional)

For the French Onion Mushrooms:

2 tbsp butter

1 tbsp olive oil

1 large yellow onion, thinly sliced

8 oz cremini or baby bella mushrooms, sliced

2 cloves garlic, minced

1 tsp fresh thyme (or ½ tsp dried)

¼ cup dry white wine (or beef broth)

Salt & pepper to taste

Optional: ¼ cup grated Gruyère or Swiss cheese

 

Instructions:

1. Caramelize the onions:

In a large skillet, heat butter and olive oil over medium-low heat.

Add sliced onions, a pinch of salt, and cook slowly for 20–25 minutes, stirring often until deeply golden and caramelized. Be patient—this step adds most of the flavor.

Add garlic and thyme, cook for another minute.

2. Add the mushrooms:

Increase heat to medium.

Add the sliced mushrooms and a bit more butter or oil if needed.

Cook until mushrooms are golden and have released their moisture (8–10 minutes).

Deglaze the pan with white wine or beef broth, scraping up all the browned bits.

Simmer until the liquid reduces. Season with salt and pepper.

Optional: Stir in Gruyère cheese and let it melt for a cheesy twist.

3. Cook the ribeye steaks:

Pat steaks dry and season both sides generously with salt and pepper.

Heat a cast iron skillet or heavy pan over high heat.

Add oil (or butter with garlic and thyme) and sear steaks for 3–4 minutes per side (for medium-rare), or to desired doneness.

Let steaks rest for 5 minutes before slicing.

4. Serve:

Plate the steaks and spoon a generous amount of the French onion mushrooms on top.

Pair with mashed potatoes, roasted veggies, or crusty bread.