Prep (10 minutes):

1. Season the steaks:  Pat the steaks dry with paper towels. In a small bowl, combine the black pepper, chives, coriander, red pepper flakes, onion powder, and parsley flakes. Season the steaks generously on both sides with the spice mixture.

2. Marinate (optional): For an extra flavorful steak, you can marinate the seasoned steaks in the refrigerator for 30 minutes to an hour. However, even a short rest at room temperature allows the meat to relax and cook more evenly.

3. Slice the onions: Thinly slice the onions. Thinner slices will caramelize more quickly and evenly.

Cooking (25 minutes):

1. Caramelize the onions: In a large skillet (preferably cast iron) heat the olive oil (or butter) over medium heat. Add the sliced onions and cook, stirring occasionally, for 15-20 minutes, or until the onions are softened, golden brown, and caramelized.
   Tip 1:  For even browning, avoid stirring the onions too frequently. Let them sit undisturbed for a few minutes at a time to allow them to caramelize.
   Tip 2: Deglazing the pan (optional): If the onions start to stick to the pan, you can deglaze the pan with a splash of beef broth or red wine (optional) by scraping up any browned bits stuck to the bottom. This will add extra flavor to the onions.

2. Transfer the onions: Once the onions are caramelized, transfer them to a plate and set them aside.

3. Sear the steaks: Increase the heat to high heat. Sear the steaks for 2-3 minutes per side for a medium-rare doneness. If you prefer your steak more cooked, sear for an additional minute or two per side.Tip: Don't overcrowd the pan. If using a smaller skillet, cook the steaks in batches to ensure proper searing.
   

4. Garlic (optional): Midway through searing the steaks, add the minced garlic to the pan if using. Cook for 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic.

5. Rest the steaks: Remove the steaks from the pan and transfer them to a plate. Tent the steaks loosely with aluminum foil and let them rest for 5 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Serving (5 minutes):

1. Assemble and serve: Place the rested steaks on serving plates. Top each steak with some of the caramelized onions and drizzle with the pan juices from the skillet. Season with additional salt to taste, if desired.

Tips:

• Use a meat thermometer to ensure the steaks are cooked to your desired doneness. The internal temperature for a medium-rare steak is 145°F (63°C).

• You can substitute other herbs and spices for the steak seasoning, such as rosemary, thyme, or garlic powder.

• Serve the steaks with your favorite sides, such as mashed potatoes, roasted vegetables, or a green salad.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet over medium heat.

Enjoy this delicious and impressive pan-seared ribeye steak with caramelized onions recipe!