Preparation:

Step 1:

Begin by preparing your ribeye steaks. Rub each steak with 2 tablespoons of olive oil, ensuring that the oil evenly coats both sides. Then, sprinkle each steak with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of garlic powder. Let the steaks rest at room temperature for about 10-15 minutes. This allows the flavors to penetrate the meat and ensures an even cooking process.

Step 2:

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Once the skillet is hot, add the steaks. Sear the steaks for 3-4 minutes on each side for medium-rare, or adjust the cooking time based on your desired doneness. For medium, cook the steaks for 4-5 minutes per side. Once the steaks are done, remove them from the skillet and place them on a plate. Cover loosely with aluminum foil to rest while you prepare the French onions and mushrooms. Resting allows the juices to redistribute through the steak, keeping it tender.

Step 3:

In the same skillet, reduce the heat to medium and melt 2 tablespoons of butter. Add the thinly sliced onions to the skillet and cook, stirring occasionally, for about 10-15 minutes. You want the onions to become caramelized, turning a beautiful golden-brown color. Caramelizing the onions brings out their natural sweetness, which pairs beautifully with the savory steak.

Step 4:

Once the onions are caramelized, add the sliced mushrooms and minced garlic to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture. Mushrooms add an earthy flavor that complements the richness of the steak and onions.