Cowboy Steaks with Onions
Sink your teeth into the bold flavors of these cowboy steaks with onions, a hearty and satisfying dish perfect for steak lovers. Featuring thick-cut, bone-in cowboy ribeye steaks, this recipe delivers an irresistible combination of a smoky seared crust and tender, juicy meat. Paired with golden caramelized onions simmered in beef stock and a touch of balsamic vinegar, the savory topping elevates every bite to gourmet levels. Cooked in a trusty cast-iron skillet to lock in flavor and basted with butter and fresh thyme, this steak recipe is both rustic and refined. Ready in under an hour, it's the ultimate indulgence for date nights or special occasions—especially when served with creamy mashed potatoes or charred veggies. Whether you're a seasoned steak enthusiast or trying it for the first time, these cowboy steaks are bound to become a new favorite.
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Recipe Information
Ingredients
- 2 pieces cowboy ribeye steaks (bone-in, thick cut)
- 2 large yellow onions
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 sprigs fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 cloves garlic cloves, minced
- 0.5 cup beef stock
- 1 tablespoon balsamic vinegar
Instructions
Take the cowboy ribeye steaks out of the refrigerator 30 minutes before cooking to allow them to come to room temperature. Pat them dry with paper towels.
Season both sides of the steaks generously with 1 teaspoon of kosher salt and 1 teaspoon of freshly ground black pepper.
Slice the yellow onions into thin rings and set aside.
Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Place the steaks in the skillet and sear for 3-4 minutes on each side until a golden-brown crust forms. Reduce the heat to medium, add 1 tablespoon of butter and 2 thyme sprigs, and baste the steaks by spooning the melted butter over them for another 2-3 minutes.
Transfer the steaks to a plate and loosely cover with aluminum foil to rest for 10 minutes.
In the same skillet, add the remaining 1 tablespoon of olive oil and sliced onions. Cook, stirring frequently, for 8-10 minutes until the onions soften and start to caramelize.
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Deglaze the skillet by pouring in the beef stock. Scrape up any browned bits from the bottom of the pan.
Stir in 1 tablespoon of balsamic vinegar and the remaining thyme sprigs. Let the mixture simmer for 3-5 minutes until slightly reduced.
Remove the thyme sprigs and stir in the remaining 1 tablespoon of butter to add richness to the sauce.
Serve the rested steaks on a plate and generously spoon the caramelized onions and sauce over the top. Pair with a side of mashed potatoes or grilled vegetables for a complete meal.
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.4 g | 203% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 7.5 g | ||
| Protein | 113.2 g | 226% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 101 mg | 8% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1538 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
