German Restaurant Steak
Savor the rich, hearty flavors of a restaurant-quality meal at home with this German Restaurant Steak recipe. Perfectly seared ribeye steaks are basted in a fragrant thyme and garlic-infused butter, then served with a luscious caramelized onion and cream sauce. This dish captures the spirit of German comfort food with its soulful flavors and pairs beautifully with classic sides like spaetzle or braised red cabbage. With just 40 minutes of total prep and cook time, this elegant yet approachable recipe is ideal for a special weeknight dinner or a cozy celebration. Indulge in the savory, tender perfection of this steak dish that’s sure to impress!
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Recipe Information
Ingredients
- 2 pieces (8 oz each) Ribeye steak
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 large (thinly sliced) Yellow onion
- 4 sprigs Fresh thyme
- 1 clove Minced garlic
- 1 cup Beef stock
- 2 tablespoons Heavy cream
- 2 tablespoons (chopped) Fresh parsley
Instructions
Remove the ribeye steaks from the refrigerator and allow them to come to room temperature (about 20-30 minutes). Pat them dry with a paper towel.
Season the steaks generously on both sides with salt and freshly ground black pepper.
Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter.
Once the butter is melted and starts to foam, carefully place the steaks in the skillet. Sear each side for 3-4 minutes until a golden crust forms.
Reduce the heat to medium and add the fresh thyme sprigs and minced garlic to the skillet. Tilt the skillet slightly and use a spoon to baste the steaks with the butter mixture for about 1 minute.
Remove the steaks from the skillet and place them on a plate. Cover the steaks loosely with aluminum foil and let them rest for 5-7 minutes while you prepare the rest of the dish.
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the thinly sliced onions and cook over medium-low heat for 8-10 minutes, stirring often, until the onions are caramelized.
Deglaze the skillet with 1 cup of beef stock, scraping the bottom to release any browned bits. Simmer for 3-4 minutes until slightly reduced.
Stir in 2 tablespoons of heavy cream and let the sauce simmer for another 2 minutes until thickened slightly.
Plate the steaks and spoon the caramelized onions and sauce over them. Garnish with freshly chopped parsley.
Serve immediately with traditional German sides like spaetzle, roasted potatoes, or braised red cabbage for a complete meal.
Nutrition Facts
Calories |
1899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 4994 mg | 217% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.6 g | ||
| Protein | 125.6 g | 251% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 138 mg | 11% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1758 mg | 37% | |
*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.
