Pan Seared Ribeye Dinner
Pan Seared Ribeye Dinner | Easy to Prepare | Perfect for Any Special Occasion
Indulge in an easy to prepare, cozy date night or romantic Valentine's Day dinner. This special occasion menu is crafted to be effortlessly assembled, even for those new to the kitchen. Join us as we guide you through each step, from caramelizing onions to pan searing your ribeye, ensuring that every component is perfectly warm and ready to create a memorable dining experience.
View a video demonstration of this meal being prepared at Celiac Kitchen’s YouTube channel.
To efficiently prepare all the dishes and have them ready to be plated simultaneously:
1. Caramelize Onions
Diced for French Onion Dip, set aside to cool
Sliced for Bed of Caramelized Onions
2. Make French Onion Dip
3. Prep Potatoes for Crispy Fries
4. Prep Ribeye, Clarified Butter & Herb Butter for Basting
5. Simultaneously Cook Steak and Crispy Fries
By following this order, you'll efficiently manage the cooking processes and have a beautifully coordinated meal ready to be enjoyed simultaneously. Remember, timing is crucial, so it's important to stay organized and manage each element with attention. Recipes for each component of the meal follow:
Bed of Caramelized Onions
Ingredients:
1 large onions (yellow or sweet onions)
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
Salt (to taste)
Splash of red wine (optional, for added depth)
Instructions:
1. Peel the onions and slice them thinly. Aim for even slices to ensure uniform caramelization
2. Heat a wide, heavy-bottomed skillet over medium heat
3. Heat the olive oil and butter until the butter melts and begins to foam slightly
4. Add the sliced onions to the pan
Stir to coat the onions evenly with oil and butter
Spread the onions evenly across the pan
Cook over medium-low heat, stirring occasionally
Cook slowly; stir to ensure they caramelize evenly
5. After about 15-20 minutes, sprinkle a pinch of salt over the onions. This helps draw out moisture and aids in the caramelization process
Optionally, add a teaspoon of sugar to enhance the natural sweetness of the onions
Continue cooking and stirring the onions frequently, scraping any browned bits from the bottom of the pan
As the onions slowly brown, they will shrink in size and turn a deep, golden-brown color
This process can take anywhere from 45 minutes to 1 hour or more, depending on the desired level of caramelization
For additional depth of flavor, you can add a splash of balsamic vinegar or red wine to the caramelized onions towards the end of cooking. This step is optional but can add a wonderful complexity to the onions.
6. Once the onions reach your desired level of caramelization—soft, golden, and sweet—remove them from the heat
Homemade French Onion Dip
Ingredients:
1 large onions, finely chopped
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
Splash of red wine
1/4 cup mayonnaise
1/3 cups sour cream
Dash garlic powder
Dash onion powder
Dash Gluten Free Worcestershire sauce
Salt to taste
Chopped fresh chives or parsley for garnish (optional)
Instructions:
1. Caramelize Chopped Onions
Heat a skillet over medium-low heat and melt the butter with olive oil
Add the finely chopped onions and cook slowly, stirring occasionally
After about 15 minutes, add salt (helps draw out some of the water in onions and adds depth of flavor)
Cook another 10 – 15 minutes until the onions turn golden brown and are caramelized
Add splash of red wine, cook a couple minutes longer
Ensure they cook low and slow to develop a sweet, rich flavor.
Let them cool completely
2. Prepare the Dip
In a mixing bowl, combine the sour cream, mayonnaise, garlic powder, onion powder, Worcestershire sauce, and the cooled caramelized onions
Mix thoroughly to ensure all ingredients are well incorporated
Season with salt and pepper to taste
3. Chill and Rest
Cover the bowl with plastic wrap and refrigerate the dip for at least 1-2 hours to allow the flavors to meld together
This resting time will enhance the taste of the dip
4. Garnish and Serve
Before serving, if desired, garnish the French onion dip with chopped fresh chives or parsley for an added pop of color and flavor
NOTE: While sour cream is a traditional ingredient in French onion dip, you can modify the recipe to suit your preferences or dietary needs
Greek yogurt offers a similar tangy taste and creamy consistency
Plant-based yogurt or a dairy-free sour cream substitute made from ingredients like cashews or tofu is also an option
Adjustments in ratios and ingredients may be necessary to achieve the desired taste and consistency when substituting sour cream
Clarified Butter
Ingredients:
Unsalted butter
Fresh herbs and garlic (optional, to preference)
Instructions:
Cut the butter into small chunks to help it melt more evenly
Place the butter pieces in a heavy-bottomed saucepan over low heat; Let it melt slowly without stirring
As the butter melts, foam will rise to the surface; this foam contains the milk solids
Use a spoon or ladle to gently skim off the foam
For extra clarity, you can strain the clarified butter through a fine-mesh strainer or cheesecloth to remove any remaining milk solids
Flavor clarified butter by adding minced fresh garlic and herbs
Create a garlic herb butter to baste steak with by adding smashed fresh garlic cloves and herbs to softened butter
Crispy French Fries
Ingredients:
3 large Russet potatoes (peeled or not, your preference)
Vegetable oil (for frying)
Salt (to taste)
Instructions:
1. Prepare Potatoes
Wash the Russet potatoes
Cut them lengthwise into uniform sticks about 1/4 to 1/2 inch thick
Rinse the cut potatoes under cold water to remove excess starch
Pat them dry thoroughly with paper towels or a clean kitchen towel
2. Preheat the Oil
Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven, ensuring enough oil to submerge the fries completely
Heat the oil over medium-high heat until it reaches a temperature of around 325°F to 350°F (163°C to 177°C)
3. First Fry (Blanching)
Working in batches, carefully add a handful of the cut potatoes to the hot oil
Fry them for about 3-4 minutes, just until they're cooked through but not yet browned
Remove the partially cooked fries using a slotted spoon or spider skimmer and place them on a paper towel-lined tray or plate to drain excess oil
Repeat this blanching process with the remaining potato sticks
4. Second Fry (Crisping)
Increase the oil temperature to around 375°F (190°C)
Once the oil is hot, carefully add the blanched fries back into the oil in batches
Fry them until they turn golden brown and crispy, which should take approximately 2-3 minutes
Make sure not to overcrowd the pot, as this can reduce the oil temperature and result in less crispy fries
5. Drain and Season
As you remove the crispy fries from the oil using a slotted spoon or spider skimmer, place them on a paper towel-lined tray or a wire rack to drain excess oil
Immediately season the fries with salt or your preferred seasoning while they're still hot
Optional:
You can experiment with different seasonings such as garlic powder, paprika, cayenne pepper, or herbs like rosemary or thyme for additional flavor variations.
6. Crispy French fries are best when serve immediately, while they're at their peak crispiness and flavor. Good timing for this meal is to slice the meat while fries are fresh out of the fryer, on paper towels absorbing excess oil.
Pan Seared Ribeye Steak with Herb Butter (using Clarified Butter)
Ingredients:
Ribeye Steak
Salt
Clarified butter with fresh herbs and minced garlic (see recipe above)
Instructions:
1. Preparation
Remove Ribeye from the refrigerator
Pat the steak dry with paper towels and season it generously with salt on both sides
Let it sit at room temperature for 30-45 minutes
2. Pan Searing:
Heat a skillet over high heat
Note: Pan has reached desired temperature when drops of water splashed into the pan dance across the pan and dry up.
Once water drops dance across the skillet, add a small amount of clarified butter to the hot pan
Carefully place the seasoned ribeye into the pan
3. Searing
Allow the steak to sear without moving it for about 2-3 minutes until a golden crust forms
Flip the steak using tongs and sear the other side for another 2-3 minutes
4. Butter Basting
Reduce the heat to medium-high
Add garlic herb butter (recipe above) to the pan
Use a spoon to continuously baste the steak with the melted butter
5. Checking Doneness
Use a meat thermometer to check the internal temperature of the ribeye
For medium-rare, aim for about 130°F (54°C); adjust cooking time for preferred doneness
6. Resting and Serving
Once the steak reaches the desired temperature, remove it from the pan and let it rest for about 5-10 minutes before slicing
After resting, slice the ribeye against the grain into even pieces