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Beef rib-eye steaks with sweet onion-tarragon

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.

Tips:

• Try this topping for chicken breasts, too.



• If you have time, let the onions caramelize, about 20 minutes, for deeper flavor.



Beverage Selection:

Match the flavors with a New Zealand or Oregon pinot noir.

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