Ratbag Steak
Dive into bold flavors with Ratbag Steak, a hearty dish that combines perfectly seared ribeye steaks with a rich, caramelized onion and balsamic sauce. This recipe starts with tender ribeye, seasoned with a blend of smoked paprika, garlic powder, and black pepper, then pan-seared to perfection in a hot cast-iron skillet. Elevating the dish is a luscious sauce made from golden caramelized onions, a splash of beef broth, and a hint of tangy balsamic vinegar, all infused with fresh thyme for an herby depth. Ready in just 35 minutes, this decadent steak dish is perfect for a date night or special dinner at home. Garnished with fresh parsley and best served alongside roasted potatoes or sautéed vegetables, Ratbag Steak promises a gourmet experience in the comfort of your kitchen. Keywords: ribeye steak, caramelized onion sauce, cast-iron skillet, beef dinner recipe, quick steak dinner.
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Recipe Information
Ingredients
- 2 pieces (10-12 oz each) ribeye steak
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large (thinly sliced) yellow onion
- 0.5 cup beef broth
- 1 teaspoon balsamic vinegar
- 2 sprigs fresh thyme
- 1 tablespoon (chopped, for garnish) fresh parsley
Instructions
Remove the ribeye steaks from the refrigerator and let them come to room temperature for 30 minutes before cooking.
Pat the steaks dry with paper towels. Season both sides evenly with kosher salt, black pepper, smoked paprika, and garlic powder.
Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil and let it shimmer.
Place the steaks in the hot skillet and sear them for 3-4 minutes on each side for medium-rare, or adjust the time based on your preferred doneness. Use a meat thermometer to ensure the internal temperature matches your desired level: 130°F (medium-rare), 140°F (medium), or 150°F (medium-well).
Once done, remove the steaks from the skillet and let them rest on a cutting board, loosely tented with foil, for 10 minutes.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter.
Add the sliced yellow onion to the skillet and sauté for 7-8 minutes, stirring frequently, until the onions are soft and caramelized.
Pour in the beef broth and balsamic vinegar, scraping up any browned bits from the bottom of the pan with a wooden spoon or spatula. Simmer for 2-3 minutes until the sauce slightly thickens.
Add the thyme sprigs to the skillet and stir to combine. Cook for an additional minute, then discard the thyme sprigs.
Plate the steaks and spoon the caramelized onion sauce generously over the top.
Sprinkle with chopped fresh parsley for garnish and serve immediately. Pair with roasted potatoes or sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.0 g | 177% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 3468 mg | 151% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 7.7 g | ||
| Protein | 169.6 g | 339% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 136 mg | 10% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2200 mg | 47% | |
*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.
