French Onion Steak Pasta

Ingredients

For the Caramelized Onions and Sauce

4 tablespoons unsalted butter
3 yellow onions, thinly sliced
1/2 teaspoon dried thyme
1 tablespoon garlic, minced
3 cups beef broth
1/4 cup heavy cream

For the Steak

1 1/2 pounds ribeye steak, about 1 1/2 inches thick
1 teaspoon kosher salt, or as needed
1/2 teaspoon black pepper, freshly ground, or as needed
1 tablespoon vegetable oil
2 tablespoons unsalted butter
2 fresh rosemary sprigs, optional
2 fresh thyme sprigs, optional

For the Pasta and Garnish

12 ounces rigatoni, or similar large tube pasta
1 cup Gruyere cheese, grated, plus more for garnish

Instructions

1
Melt 4 tablespoons of unsalted butter in a large Dutch oven or deep skillet over medium-low heat. Add the thinly sliced yellow onions. Sauté, stirring occasionally, for 30-40 minutes, or until the onions are deeply caramelized and browned. This step requires patience for the best flavor.
⏱️ 35 min
2
Once the onions are caramelized, stir in the dried thyme and minced garlic. Cook for 1 minute until fragrant. Pour in the beef broth and heavy cream. Stir well to combine, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and let it cook for 5-7 minutes to allow the flavors to meld and the sauce to slightly reduce.
⏱️ 8 min
3
While the sauce simmers, prepare the steak. Pat the steak dry with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper.
⏱️ 3 min
4
Heat 1 tablespoon of vegetable oil in a separate heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering and just smoking. Carefully place the seasoned steak in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or longer for desired doneness, until a deep brown crust forms.
⏱️ 8 min
5
Reduce heat to medium-low. Add 2 tablespoons of unsalted butter to the skillet, along with rosemary and thyme sprigs if using. Tilt the pan and continuously baste the steak with the melting butter and pan juices using a spoon for 1-2 minutes. Remove the steak from the skillet and let it rest on a cutting board for at least 5-10 minutes. This resting period is crucial for juicy steak.
⏱️ 12 min
6
While the steak rests, cook the rigatoni according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
⏱️ 12 min
7
Add the drained pasta directly into the Dutch oven with the simmering French onion sauce. Sprinkle 1 cup of grated Gruyere cheese over the pasta and sauce. Stir everything together thoroughly until the pasta is evenly coated with the creamy sauce and the cheese is melted and fully incorporated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min
8
Slice the rested steak against the grain into strips. Divide the creamy French onion pasta among serving bowls. Top each portion with slices of the cooked steak. Garnish with additional grated Gruyere cheese before serving.
⏱️ 4 min