Ingredients

The following ingredients have 3 Servings
  • 1 Vermont Wagyu ribeye steak
  • 2/3 tsp salt
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 1 large onion, thinly sliced
  • 1 tbsp butter
  • pinch of salt

Instruction

  • to 400 degrees convection setting, or 425 conventional.
  • Combine the teaspoon of garlic with the 2/3 teaspoon of salt. Rub into the ribeye steak, and let the sit on a plate at room temperature for 15 to 20 minutes.
  • Coat an oven proof skillet with oil spray. Heat on medium high. When skillet is hot, add the steak. Sear for 90 seconds, then turn steak over to sear on the other side for 90 seconds.
  • After searing the Wagyu ribeye on both sides, move the skillet to the oven. Roast for about 12 minutes for medium rare, check for doneness after 10 to 12 minutes. When the steak is done to your liking, let it rest for about 5 minutes as you finish the onions.
  • Heat the olive oil in a skillet on medium high. Stir in the onions with a pinch of salt. Cook on medium high for 5 to 10 minutes, stirring infrequently so that the onions will brown. When the onions have begun to brown nicely, add the butter to the skillet and lower heat to medium low. Cook for another 5 minutes until the onions are very soft and brown.
  • Slice the steak. Plate several strips of the steak, topped with the caramelized onions. Enjoy!