BEEF RIB-EYE STEAKS WITH SWEET ONION-TARRAGON TOPPING

2 large beef rib-eye steaks, trimmed

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons butter

1 large sweet onion, such as Vidalia, halved, thinly sliced

2 sprigs fresh tarragon, leaves removed, chopped

Season the steaks on both sides with half of the salt and half of the pepper; set aside.

Melt the butter in a large skillet over medium-high heat; add the onion. Cook, stirring often, until tender and beginning to brown, about 10 minutes. Add tarragon; cook, stirring often, 2 minutes. Stir in remaining salt and pepper; transfer to small serving bowl.

Heat skillet over high heat; add steaks. Cook until browned, about 3 minutes. Turn; cook until browned, 3 minutes. Reduce heat to medium-low; cook to desired doneness, about 5 minutes for medium. Transfer steaks to cutting board; let rest 5 minutes. Cut steaks in half, or slice if desired. Serve with onion topping.

4 servings

Nutrition information per serving: 280 calories, 63 percent of calories from fat, 19 grams fat, 9 g saturated fat, 117 milligrams cholesterol, 3 g carbohydrates, 22 g protein, 336 mg sodium, 0 g fiber