Beef rib-eye steaks with sweet onion-tarragon topping
2 large beef rib-eye steaks, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons butter
1 large sweet onion, such as Vidalia, halved, thinly sliced
2 sprigs fresh tarragon, leaves removed, chopped
Makes 4 servings.
Season the steaks on both sides with half of the salt and half of the pepper; set aside.
Melt the butter in a large skillet over medium-high heat; add the onion. Cook, stirring often, until tender and beginning to brown, about 10 minutes.
Add tarragon; cook, stirring often, 2 minutes. Stir in remaining salt and pepper; transfer to small serving bowl.
Heat skillet over high heat; add steaks. Cook until browned, about 3 minutes. Turn; cook until browned, 3 minutes. Reduce heat to medium-low; cook to desired doneness, about 5 minutes for medium. Transfer steaks to cutting board; let rest 5 minutes. Cut steaks in half, or slice if desired. Serve with onion topping.
Nutritional information per serving: 280 calories, 63 percent of calories from fat, 19 g fat, 9 g saturated fat, 117 mg cholesterol, 3 g carbohydrates, 22 g protein, 336 mg sodium, no fiber.
Carol Mighton Haddix writes for the Chicago Tribune.
Match the flavors with a New Zealand or Oregon pinot noir.