1. Prep the steak: Pat steaks dry and season generously with salt and pepper. Let sit at room temperature 20–30 minutes.
2. In a large skillet or cast-iron pan over medium-high heat, warm olive oil and butter.
3. Sear steaks 4–6 minutes per side for medium-rare (adjust for thickness and preference). Remove and let rest on a plate, tented with foil.
4. In the same pan, add onions. Cook over medium-low heat 20–25 minutes, stirring occasionally, until deep golden brown and caramelized.
5. Add mushrooms and sauté 5–7 minutes until tender and golden. Stir in garlic and cook 30 seconds more.
6. Pour in red wine (if using) and simmer 1–2 minutes to deglaze the pan.
7. Stir in beef broth and thyme. Simmer 3–5 minutes until slightly reduced and glossy.
8. Slice the rested steak against the grain.
9. Serve steak hot, topped generously with French onions and mushrooms. Drizzle with pan sauce and garnish with fresh parsley.

✨ Perfect with:
• Creamy mashed potatoes or garlic butter rice
• Roasted asparagus or green beans
• A bold glass of red wine

💡 Make ahead: Caramelize onions up to 2 days in advance—reheat when ready.

PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 35 mins , Total Time : 50 mins , Servings : 2 , Calories : 520 per serving , Net Carbs: 14g , Fats: 28g , Protein: 48g