French Onion Rib Eye Steak

Notes: You can prepare French onions 1 day in advance or start cooking just before the steak.
Wash and dry the beef steak. Sprinkle the meat evenly with salt, pepper, onion flakes and garlic flakes.Pour the olive oil into an 8-to 10-inch heatproof nonstick skillet and heat over high heat; tilt to coat the bottom of the pan. When the steak is hot, add it and saute on both sides, for a total of about 4 minutes. While supporting the meat with tongs, brown the edges of the steak and turn until lightly browned, for a total of about 2 minutes. As fat accumulates in the pan, wipe it off with paper towels.Place the steak pan in a regular or convection oven at 400 ° and bake until the meat is browned to your liking (cut into slices for the dough), 8 to 12 minutes for roasting, or about 25 minutes for a good roast.Turn on the baking mode in the oven. Remove the baking sheet and wipe off the grease with a paper towel. Sprinkle the meat with French onions and sprinkle with cheese. Saute in a skillet about 6 inches from the heat until the cheese begins to bubble and brown, 3 to 4 minutes. Remove the baking sheet from the oven and pour the broth over the meat, stirring to brown the pieces.Leave the meat in the pan or use a wide spatula to transfer the steak and onion to a dish with a warmed edge (pour the juice over the meat). Before serving, cut the meat and onion into 4 equal pieces; place each on a plate with edges and spread the juice with a spoon over the meat.