Pan-Roasted Ribeye with Caramelized Onions and White Truffle Butter

Ingredients and Weight:

• 8 (12-ounce) ribeye steaks
• 2 large white onions, thinly sliced
• 2 tablespoons butter
• 1/2 cup dry white wine
• 1/4 cup chicken broth
• 1 tablespoon fresh thyme leaves
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup white truffle butter, melted (optional)

Preparation Time:

15 minutes

Cooking Time:

25-30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Season the steaks generously with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Sear the steaks for 3-4 minutes per side, or until a golden crust forms.
4. Transfer the steaks to a baking sheet and roast in a preheated oven at 425°F (220°C) for 15-20 minutes, or until cooked to your desired doneness.
5. While the steaks are roasting, caramelize the onions. Melt the butter in a large skillet over medium heat and add the onions. Cook, stirring occasionally, until golden brown and softened, about 20 minutes.
6. Add the white wine and chicken broth to the skillet and bring to a boil. Reduce heat and simmer until the liquid has reduced by half, about 5 minutes.
7. Stir in the thyme and season with salt and pepper to taste.
8. Remove the steaks from the oven and let rest for 5-10 minutes before slicing.
9. Serve the sliced ribeye steaks on a bed of caramelized onions, drizzled with the white truffle butter (if using).

Nutritional Information:

Per serving (without white truffle butter):

• Calories: 650
• Protein: 45 grams
• Carbohydrates: 30 grams
• Fat: 40 grams

Dish Characteristics:

• Tender and juicy ribeye steaks
• Rich and flavorful caramelized onions
• Luxurious white truffle butter (optional)
• Perfect for special occasions or a sophisticated dinner

User Comments:

• "Absolutely stunning dish. The steaks were perfectly cooked and the caramelized onions added a beautiful depth of flavor."
• "An elegant and delicious meal that impressed my guests. The white truffle butter was the perfect finishing touch."
• "Easy enough to prepare for a home cook, yet refined enough for a fine dining experience."

Special Precautions and Tips:

• For a richer flavor, marinate the steaks in a mixture of olive oil, herbs, and spices for at least 2 hours before cooking.
• To prevent the steaks from overcooking, use a meat thermometer to check the internal temperature. The USDA recommends cooking steaks to an internal temperature of 145°F (63°C) for medium-rare.
• If you don't have white truffle butter, you can substitute with regular butter or a mixture of butter and white truffle oil.