French Onion Rib Eye Steaks
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
French Onions
- 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
directions
- 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.
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Reviews
-
We really enjoyed this recipe. When I was sauteeing the onions I added about 1 tsp basalmic vinager, because I always add that into my french onion soup. The only thing I didn't like was because the cheese covered the whole top of the steak I couldn't see where the fat was to cut around it. Next time I will use a leaner cut of meat so I don't run into this problem. Thanks!
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I too was aprehensive about baking a rib eye (my favorite steak) but man, was this ever good! I had just run out of flour so I substituted turkey gravy powder & I only had half the swiss so I added the rest of the measure with what I had of gruere (sp?). It all worked out wonderfully ~ I made this for my honey on his birthday and he was very impressed too. Definitely a keeper!!! Thank you!
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Yummy! I too was hesitant about baking my steaks but decided that I was going to have to try it because I had almost all the ingredients on hand & needed to get to the cooking rather than looking. I didn't have a can of beef broth & was too lazy to mix up some granules so I used a can of french onion soup. I'm sure it strengthened the flavor but that's never a problem around here. The meat was tender & delicious with the french onion gravy & melted cheese. I served them with steamed veggies. Will be making this one again. Thanks Sharlene!
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RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.