Rest the Steaks: Remove the steaks from the skillet and let them rest for 5-7 minutes before serving.
For the French Onions:
Caramelize the Onions: In the same skillet, heat the butter and olive oil over medium heat. Add the sliced onions and sugar, and cook, stirring frequently, for 15-20 minutes until the onions are soft and caramelized.
Deglaze the Pan: Add the beef broth and Worcestershire sauce to the onions and cook for another 5 minutes, allowing the onions to absorb the liquid. Season with salt and pepper to taste.
For the French Fries:
Bake the Fries: Preheat the oven to 425Β°F (220Β°C). Toss the cut potatoes with olive oil, salt, and pepper, and spread them evenly on a baking sheet. Bake for 25-30 minutes, flipping halfway through, until crispy and golden brown.
Garnish: Once baked, sprinkle the fries with fresh parsley and extra salt if desired.
Serve:
Plate the Dish: Serve the ribeye steak with a generous portion of caramelized French onions on top, alongside a hearty serving of crispy French fries. Enjoy with your favorite steak sauce or aioli.
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