Rib Eye with Mustard, Crispy Onion and Herbs: Zwiebelrostbraten

Total Time:
30 min
10 min
20 min

4 servings

  • Oil, for frying
  • 2 onions, thinly sliced
  • Salt
  • 1 cup flour
  • 4 (6-ounce) rib eye steaks
  • Freshly ground black pepper
  • 1 tablespoon each Dijon mustard and grainy mustard
  • 2 tablespoons peanut oil
  • 3 tablespoons butter
  • 1 lemon, juiced or 2 tablespoons balsamic vinegar
  • 1/2 cup veal stock
  • Minced herbs (parsley, tarragon and chives)
  • Preheat fryer to 325 degrees F.

  • In a bowl, season the onions with salt. Add flour and toss until well coated. Shake off excess flour. Deep-fry the onions until golden brown. Remove and drain on plate lined with paper towels. Set aside and keep warm.

  • Season steaks with salt and pepper. In a small bowl, combine the 2 mustards. Brush 1 side with mustard and lightly flour the same side. In a heavy saute pan, heat the peanut oil and 1 tablespoon of butter. Sear meat, flour side down first, for about 2 minutes or until golden brown. Turn over meat and saute for another 2 minutes. Meat should be medium-rare. Transfer to a plate and keep warm.

  • Deglaze pan with lemon juice or balsamic vinegar and stock. Reduce by half. Finish sauce with the remaining 2 tablespoons of butter and minced herbs.

  • To serve: Place each rib-eye steak on a warm plate, nappe with the sauce, and top with crispy onions.

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