Instructions:
Season the ribeye steaks with salt and pepper on both sides. Let them rest at room temperature for 30 minutes before cooking.
In a large skillet, heat 1 tbsp of olive oil and 1 tbsp of butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they begin to caramelize, about 15-20 minutes. Add sugar and balsamic vinegar during the last 5 minutes of cooking. Remove and set aside.
In the same skillet, add the remaining olive oil and butter. Sauté the mushrooms and minced garlic until golden brown and tender, about 5-7 minutes. Season with salt and pepper. Remove from the skillet and set aside.
Increase the heat to medium-high and sear the ribeye steaks in the same skillet for 3-4 minutes per side for medium-rare, or until cooked to your desired doneness. Let the steaks rest for 5 minutes.
Top the steaks with the caramelized onions and sautéed mushrooms. Garnish with fresh thyme or parsley and serve hot. Enjoy your savory and indulgent steak dinner!
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