Father’s Day Recipes 

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings
4 – 8 oz. Ribeye steaks
Kosher salt
Black Pepper
Herbes de Provence
2 large vidalias, thinly sliced
1 Tbsp. olive oil
Kosher salt
1 Tbsp. chopped fresh tarragon

Remove steaks from packaging and place on a parchment lined sheet pan. Place in the refrigerator and allow to rest for 1 hour. Meanwhile, prepare onions. Heat 12oz skillet with olive oil over medium high heat until oil is shimmering. Add sliced onions tossing to coat. Cover and cook over medium heat for 5 minutes until softened. Remove lid add salt and continue cooking stirring occasionally until onions are caramelized and golden brown. Remove from heat and add tarragon. Preheat the grill. Season all sides of steaks with salt, pepper and Herbes de Provence. Place steaks on grill and cook over Medium heat 4 – 10 minutes on each side, until desired doneness. Remove from grill, cover and allow to rest for 10 minutes. Serve the steaks with the onions.