French Onion Rib Eye Steak
1 fat-trimmed beef rib eye steak
(cut 2" thick, 1 1/4 to 1 1/2 lbs)
1/2 teaspoon kosher or coarse salt
1/2 teaspoon cracked pepper
1/2 teaspoon dried onion flakes
1/2 teaspoon dried garlic flakes
1 teaspoon olive oil
1/2 cup shredded gruyere or Swiss cheese
1/2 cup fat-skimmed beef broth
Pour olive oil into an 8- to 10-inch ovenproof nonstick frying pan over high heat; tilt to coat pan bottom. When hot, add steak and brown on both sides, about 4 minutes total. Supporting meat with tongs, tip steak onto its edge and rotate to brown lightly, about 2 minutes total. As fat in pan accumulates, wipe out with paper towels.
Turn oven heat to broil. Remove pan and wipe out fat with a paper towel. Mound French onions onto meat and sprinkle with cheese. Broil in pan about 6 inches from heat until cheese is bubbling and beginning to brown, 3 to 4 minutes. Remove pan from oven and pour broth around meat, stirring to release browned bits.
Comments: You can prepare the French onions up to 1 day ahead or start them just before the steak.