Ingredients:
For the Ribeye Steak:
2 ribeye steaks
Salt and pepper to taste
1 tablespoon olive oil
2 tablespoons unsalted butter
3 cloves garlic, smashed
2 sprigs fresh thyme
For the French Onions:
2 large onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
Salt and pepper to taste
For the French Fries:
4 large russet potatoes, peeled and cut into thin strips
Vegetable oil (for frying)
Salt to taste
Directions:
Step 1: Prepare the French Onions
Heat the butter and olive oil in a large skillet over medium heat.
Add the sliced onions and cook, stirring occasionally, until they become soft and golden brown, about 20-25 minutes.
Stir in the brown sugar and balsamic vinegar. Cook for another 5 minutes until the onions are deeply caramelized. Season with salt and pepper to taste. Remove from heat and set aside.
Step 2: Prepare the French Fries
Rinse the potato strips in cold water and pat dry with paper towels.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Fry the potato strips in batches until golden brown and crispy, about 3-4 minutes per batch.
Remove the fries with a slotted spoon and drain on paper towels. Season with salt immediately. Keep warm.
Step 3: Cook the Ribeye Steaks
Remove the ribeye steaks from the refrigerator and let them come to room temperature. Season both sides generously with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat until just smoking.
Add the ribeye steaks to the skillet and cook for 3-4 minutes on each side for medium-rare, or to your desired level of doneness.
During the last minute of cooking, add the unsalted butter, smashed garlic, and fresh thyme to the skillet. Spoon the melted butter over the steaks.
Remove the steaks from the skillet and let them rest for 5 minutes.
Step 4: Serve
Place the ribeye steaks on serving plates and top with the Fren