2 ribeye steaks (1-inch thick)
2 tbsp olive oil
2 tbsp butter
Salt and freshly ground black pepper, to taste

2 sprigs fresh thyme
2 garlic cloves, smashedFor the French Onions & Mushrooms:

2 large onions, thinly sliced
1 tbsp olive oil
2 tbsp butter
2 cups mushrooms, sliced (button, cremini, or your favorite type)
1 tsp sugar
1/2 cup beef broth
1/4 cup dry white wine (optional)
Salt and pepper, to taste
1 tsp fresh thyme leaves

 Directions:

1 Caramelize the onions:

Heat olive oil and butter in a large skillet over medium heat. Add sliced onions and cook until softened. Sprinkle with sugar and continue cooking for 20-25 minutes, stirring often, until golden and caramelized.

2 Cook the mushrooms:

Add mushrooms to the onions and sauté until browned. Pour in beef broth and wine (if using), then simmer for 5 minutes. Stir in thyme and season with  salt and pepper. Set aside.

3 Prepare the steaks:

Pat the ribeye steaks dry with a paper towel and season generously with salt and pepper.

4 Sear the steaks:

Heat olive oil in a cast-iron skillet over high heat. Sear the steaks for 3-4 minutes per side for medium-rare (adjust time for your desired doneness). During the last minute, add butter, thyme, and smashed garlic to the pan, spooning the melted butter over the steaks.

5 Rest the steaks:

Remove the steaks from the pan and let them rest for 5-10 minutes.

6 Assemble and serve:

Plate the steaks and top them generously with the caramelized onions and mushrooms. Serve with your favorite sides like mashed potatoes or roasted vegetables.

Pro Tip: Use a meat thermometer to ensure perfect doneness—125°F for medium-rare, 135°F for medium.