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Nutrition Facts
Serving Size 225 g
(Approx. 2 Servings)
Amount Per Serving
Calories 660 Calories From Fat 450
% Daily Value*
Total Fat 50 g 77%
Saturated Fat 24 g 120%
Trans Fat 3.0 g
Cholesterol 170 mg 57%
Sodium 450 mg 19%
Total Carbohydrate 12 g 4%
Dietary Fiber 1 g 4%
Sugars 10 g
Protein 42 g
Vitamin A 8% Iron 20%
Vitamin C 4% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pan Seared Ribeye Steak with Caramelized Onion Butter

Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
2  People


Recipe makes 2 Servings

4 Oz unsalted butter, softened at room temperature
1 Tbsp extra virgin olive oil
2 medium white onions, sliced thinly
1 1/2 Tsp kosher salt, split use
1/3 cup(s) brown sugar
1 Tbsp white vinegar
12 Oz ribeye steak
1/2 Tsp cracked black pepper
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Allow 1 stick of butter to come to room temperature. Prepare onions by adding olive oil to a non-stick sauté pan over medium heat. Add sliced onions and a teaspoon of salt and stir fry for 5 to 6 minutes.
Once onions are translucent and starting to get color, reduce heat to low and continue to cook onions, stirring occasionally to keep them from burning. Cook until onions are a golden brown color (20 to 25 minutes approximately).
Add in brown sugar and vinegar and turn heat back up to medium. Continue to stir fry onions until they are darker and sticky and any liquid in the pan is thick. Turn off heat and allow onions to cool completely before making butter.
In a food processor add the softened butter and cooled onion mixture. Blend until smooth and season butter to taste with salt and pepper. Refrigerate for at least 30 minutes to allow flavors to set up.
Set a cast iron skillet over medium heat and allow it to get hot. Season steak with 1/2 teaspoon of salt and pepper and place in hot pan. Sear for 4 to 6 minutes per side (recommended internal temperature is 135°F). Place pan in a 350°F oven to finish cooking to desired doneness. Slather steaks with approximately 2 tablespoons of caramelized onion butter for each serving.


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