French Onion Rib Eye Steak

Notes: You can prepare the French onions up to 1 day ahead or start them just before the steak.

Yield: Makes 4 servings

Ingredients

• 1  fat-trimmed beef rib eye steak (cut 2 in. thick, 1 1/4 to 1 1/2 lb.)
• 1/2  teaspoon  each kosher or coarse salt, cracked pepper, dried onion flakes, and dried garlic flakes
• 1  teaspoon  olive oil
• French onions
• 1/2  cup  shredded gruyère or Swiss cheese
• 1/2  cup  fat-skimmed beef broth

Preparation

1. Rinse beef steak and pat dry. Pat salt, pepper, onion flakes, and garlic flakes evenly onto meat.

2. Pour olive oil into an 8- to 10-inch ovenproof nonstick frying pan over high heat; tilt to coat pan bottom. When hot, add steak and brown on both sides, about 4 minutes total. Supporting meat with tongs, tip steak onto its edge and rotate to brown lightly, about 2 minutes total. As fat in pan accumulates, wipe out with paper towels.

3. Put pan with steak in a 400° regular or convection oven and bake until meat is done to your taste (cut to test), 8 to 12 minutes for rare or about 25 minutes for well done.

4. Turn oven heat to broil. Remove pan and wipe out fat with a paper towel. Mound French onions onto meat and sprinkle with cheese. Broil in pan about 6 inches from heat until cheese is bubbling and beginning to brown, 3 to 4 minutes. Remove pan from oven and pour broth around meat, stirring to release browned bits.

5. Leave meat in pan or use a wide spatula to transfer steak and onions to a warm rimmed platter (pour juices around meat). To serve, cut meat and onions into 4 equal portions; set each on a rimmed plate and spoon juices around meat.

Nutritional Information

Calories:

302 (51% from fat)

Protein:

33g

Fat:

17g (sat 7.4)

Carbohydrate:

0.6g

Fiber:

0.1g

Sodium:

329mg

Cholesterol:

99mg