Ribeye Steak with French Onion Mushroom Risotto

This is one of those impress-everyone-at-the-table kind of meals—rich, savory, and completely satisfying. A perfectly seared ribeye steak served over a creamy French onion risotto, finished with earthy mushrooms and deeply caramelized onions. It's indulgent, elegant, and still cozy enough for a weekend night in.

You’ve probably seen risotto recipes that call for chicken broth, but for this version, I’m using low sodium beef broth. Why? Because it adds that rich, savory depth of flavor that pairs so perfectly with the caramelized onions and steak. And by using low sodium, you get to control the saltiness yourself—always a win.

Ingredients

For the Steak:

• 2 ribeye steaks (about 1-1.5 inches thick)

• Salt and freshly ground black pepper

• Olive oil (for searing)

• 2-3 tablespoons butter

• 2 cloves garlic, smashed

• 3-4 sprigs thyme or rosemary

For the Risotto:

• 1 cup arborio rice

• 2 tablespoons olive oil or butter

• 1 large yellow onion, thinly sliced

• 1 cup mushrooms, thinly sliced (I love cremini or baby bella)

• 2 cloves garlic, minced

• 1/2 cup dry white wine

• 4 cups low sodium beef broth, warmed

• 1/2 cup freshly grated Parmesan cheese (measure with the heart)

• 1 tablespoon fresh thyme, chopped (optional)

• Salt and black pepper, to taste

• 1 TBSP fresh parsley (chopped for garnish) (optional)

Instructions

Step 1: Caramelize the Onions

1. In a large skillet, heat 1 tablespoon of olive oil or butter over medium heat.

2. Julienne (or slice) your onion into about 1/4 inch strips. Add sliced onion to pan with a pinch of salt and cook slowly, stirring occasionally, for about 25-30 minutes, or until they’re golden and deeply caramelized. If they start to stick, add a splash of water to deglaze the pan. Remember low and slow is the way to go here!

Step 2: Add Mushrooms

1. Once the onions are caramelized, stir in the sliced mushrooms.

2. Cook for another 5-7 minutes until the mushrooms are soft and any moisture has evaporated. Set aside while you prepare the risotto base.

Step 3: Make the Risotto

1. In the same pot, add 1tbsp of butter and keep at medium heat. Add the minced garlic and arborio rice to the onions and mushrooms, stirring to coat and lightly toast the rice, about 2 minutes.

2. Pour in the white wine and stir until it has mostly evaporated.

3. Begin adding the warm beef broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. This should take about 20 minutes, and the risotto should be creamy and just tender.

4. Add the Parmesan cheese and chopped thyme (if using), and season with salt and pepper to taste.

Step 4: Cook the Ribeye Steaks

1. Bring your steaks to room temperature and season generously with salt and pepper.

2. Heat a cast iron skillet over high heat with a drizzle of olive oil.

3. Sear the steaks for about 4-5 minutes per side, depending on thickness and desired doneness.

4. After searing the first side of your steaks, flip, and add butter, garlic, and herbs to the pan. Tilt the pan slightly and baste the steaks with the melted butter for 1-2 minutes.

5. For perfect doneness, use a meat thermometer:

   • Rare: 120–125°F

   • Medium Rare: 125–130°F (I usually pull mine at 120°F and let it rest—this brings it up perfectly!)

   • Medium: 135–140°F

   • Medium Well: 145–150°F

   • Well Done: 155°F+

6. Remove steaks from the skillet and let rest for 5-10 minutes before slicing. Resting helps the juices redistribute and keeps your steak juicy and tender.

Step 5: Assemble and Serve

1. Spoon a generous helping of the French onion mushroom risotto onto a plate.

2. Slice the ribeye and place it on top.

3. Finish with a sprinkle of Parmesan, fresh herbs like chopped parsley, or an extra drizzle of butter from the pan if you’re feeling indulgent.

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A Note from My Kitchen to Yours

This recipe brings together everything I love about cozy, elevated dinners: bold flavors, warm textures, and that perfect balance of richness from the beef and brightness from the risotto. It’s one of those meals that makes a regular night feel like something special—and the kind of thing that makes your kitchen feel like your favorite restaurant.

So pour yourself a glass of wine, take your time with the stirring, and enjoy the process. I promise it’s worth every bite!