Rib Eye Steaks With French-Fried Onions
- Ready In:
- 1 teaspoon garlic powder
- 1 teaspoon crushed dried rosemary
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 4 boneless rib eye steaks, 1-inch thick, about 10 oz. each
- 1 cup canned French-fried onions
- 2 tablespoons chopped fresh parsley
- 2 teaspoons olive oil
- Preheat oven to 450 degrees. Place rack in shallow broiler pan. Coat rack with cooking spray.
- Combine garlic, rosemary, salt, and 1/4 t. pepper. Rub both sides of steaks with spice mixture. Combine canned onions, parsley, oil and remaining pepper; reserve.
- Place steaks on rack. Roast, turning oncee, 9 minutes per side for medium-rare. During the last 2 m inutes of roasting, top each steak with onion mixture.
- (If making with Oven-Fried Sweet Potato Wedges, put the steaks in the oven about 7 minutes after the potatoes, so they're ready at the same time.).
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!
RECIPE SUBMITTED BY
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!