Steak with Drunken Onions & Dijon Potatoes

For the steak: Season liberally with salt and pepper on both sides. Grill on medium high heat for about 6-8 minutes per side, depending on the thickness of your meat.

For the onions: Thinly slice up 2 onions (1 onion per steak). Throw it in a hot skillet with 1 1/2 Tablespoons of butter (melted). Season with salt and pepper. Cook for about 15 minutes, until the onions are really soft and caramelized. You really want there to be brown bits on the bottom of the pan. So much good flavor. Once your onions have started to get brown, add half a bottle of dark beer. I went with Shiner’s new Double Wheat and oh my, was it delicious. To that, add 1/2 cup beef stock and 1 overflowing Tablespoon of Worcestershire sauce. Turn the heat down to medium low and continue cooking for about 10 minutes.

For the potatoes: Not that I ever get sick of my extreme garlic mashed potatoes, but sometimes it’s nice to try something new. These dijon spinach mashed potatoes sounded perfect. I like the flavor of Yukon Gold potatoes, so I went with those and quartered them before throwing them in salted, boiling water and cooking for 20 minutes. After you drain your potatoes, add them to a bowl with half of the fresh spinach on the bottom. Top the potatoes with salt and pepper, 1/2 cup heavy cream, 2-3 Tablespoons of dijon mustard and some freshly grated nutmeg. Add another heaping handful spinach and mash together.

For the grand finale, take your perfectly cooked ribeye, top with it your drunken onions and serve along side your dijon potato mash. Marvel at how easy it was to make one of the most delicious meals of your life. Seriously. I don’t know whether it was the quality of the meat, the combination of the onions and beer or the new twist on mashed potatoes, but this meal is one for the books.