Garlic Rib Eye Steak with Caramelized Onions

Juicy, pan-seared rib eye steaks basted in garlicky butter and herbs, finished with sweet caramelized onions. This restaurant-quality dish comes together in under 20 minutes — no grill required!

Ingredients:

2 boneless rib eye steaks (1½-inch thick)

2 teaspoons kosher salt

1 teaspoon black pepper

2 tablespoons olive oil, divided

4 tablespoons butter, divided

4–5 garlic cloves, smashed

1 large onion, cut into thin rings

Instructions:

Prep the Steaks:

Let the steaks come to room temperature (about 30 minutes out of the fridge). Season both sides generously with salt and pepper.

Caramelize the Onions:

Heat a cast-iron skillet (12-inch preferred) over medium-high heat.

Add 2 tablespoons butter and 1 tablespoon olive oil, then add the onion rings.

Lower the heat to medium-low and cook for 15–20 minutes, stirring every minute or so until soft, golden, and sweet.

Remove onions and set aside.

Sear the Steaks:

Increase skillet heat to high. Add 1 tablespoon olive oil.

When the oil starts to smoke lightly, carefully place the steaks in the pan.

Sear for 4–5 minutes, then flip.

Baste with Garlic Butter:

Add the remaining 2 tablespoons of butter and the smashed garlic cloves to the pan.

Tilt the pan slightly and baste the steaks continuously with the melted butter-garlic mixture using a spoon.

Cook another 3–4 minutes (for medium-rare) or until your desired doneness.

Serve:

Let steaks rest for 5 minutes. Spoon the pan drippings and caramelized onions over the top before serving.

Chef’s Tips:

For extra flavor, throw in a sprig of fresh thyme or rosemary during basting.

Use a meat thermometer:

Medium-rare: 130–135°F (54–57°C)

Medium: 135–145°F (57–63°C