Pan Fried Rib Eye Steak With Parmesan Potato

chefs-mate chefs-mate 0 Comments
Servings: 12 servings Difficulty: Advanced
Jump To Recipe Print Recipe
Juicy ribeye steaks with a savory balsamic onion pan sauce, served alongside crispy broiled parmesan potatoes.
Pan Fried Rib Eye Steak With Parmesan Potato recipe image
Pan Fried Rib Eye Steak With Parmesan Potato recipe image
Print Recipe

Pan Fried Rib Eye Steak With Parmesan Potato

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 450

Description

This hearty dinner features thick-cut ribeye steaks seared to perfection and finished with a rich balsamic vinegar and caramelized onion pan sauce. The steaks are paired with thinly sliced potatoes that are broiled until crisp and topped with salty, nutty Parmesan cheese. The combination of tender beef, sweet onions, and crunchy, cheesy potatoes creates a satisfying balance of textures and flavors. It’s an elegant yet simple meal perfect for a date night or a special weekend family dinner.

Directions

  1. Preheat your oven's broiler according to the manufacturer's instructions.
  2. Slice the unpeeled potatoes crosswise into 1/4-inch thick slices.
  3. Arrange the potato slices in a single layer on an ungreased jelly roll pan or baking sheet, overlapping slightly if necessary.
  4. Drizzle the potatoes with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon of salt.
  5. Place the pan in the broiler about 4 inches from the heat source and broil for 10 minutes, turning the potatoes once halfway through.
  6. Sprinkle the potatoes evenly with grated Parmesan cheese and broil for an additional 2-3 minutes until the cheese is melted and slightly golden. Watch closely to prevent burning.
  7. While the potatoes are broiling, dice the onion.
  8. Heat 1 tablespoon of olive oil in a 12-inch skillet over medium heat.
  9. Add the diced onion to the skillet and cook until tender and translucent.
  10. Remove the cooked onions from the skillet with a slotted spoon and set aside in a bowl.
  11. Pat the ribeye steaks dry with paper towels and sprinkle both sides with the remaining 1/2 teaspoon of salt and the black pepper.
  12. Increase the heat under the skillet to medium-high and add the remaining 1 tablespoon of olive oil.
  13. Add the steaks to the skillet and cook until browned on both sides, approximately 8 minutes total for rare, or longer for desired doneness.
  14. Transfer the steaks to a warm platter and let them rest while you prepare the sauce.
  15. Reduce the heat under the skillet to medium. Spoon off any excess fat if necessary.
  16. Add the balsamic vinegar and the reserved cooked onions to the skillet.
  17. Cook the mixture for 1 minute, stirring constantly to loosen the browned bits (fond) from the bottom of the pan.
  18. Spoon the onion and balsamic mixture over the rested steaks.
  19. Arrange the parmesan potatoes around the steaks on the platter.
  20. Cut each steak in half to serve and enjoy immediately.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 10g50%
Cholesterol 95mg32%
Sodium 450mg19%
Total Carbohydrate 15g5%
Dietary Fiber 1g4%
Sugars 3g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Recipe Card powered by WP Delicious