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Rib-Eye Steaks with Mustard, Crispy Onions, and Herbs

Vegetable oil for frying
onions, thinly sliced
1 cup
all-purpose flour
rib-eye steaks, 6 ounces each
Freshly ground black pepper
1 tablespoon
Dijon mustard
1 tablespoon
grainy mustard
2 tablespoon s
peanut oil
3 tablespoon s
unsalted butter
Juice of 1 lemon, or 2 tablespoons balsamic vinegar
1/2 cup
Brown Veal Stock (see "Soups & Stocks"), or beef broth
1 tablespoon
minced fresh parsley
1 tablespoon
minced fresh tarragon
1 tablespoon
minced fresh chives
  1. In a deep heavy saucepan or deep-fryer, preheat several inches of the vegetable oil to 325 F. 
  2. In a mixing bowl, season the onions to taste with salt. Add the flour and toss until well coated. In batches if necessary to avoid overcrowding the pan, shake off excess flour from the onions, add them to the oil, and deep-fry until golden brown. Remove them with a wire skimmer and drain on a plate lined with paper towels. Set aside and keep warm. 
  3. Season the steaks to taste with salt and pepper. In a small bowl, stir together the mustards. Brush one side of each steak with mustard mixture and lightly sprinkle it with flour. In a heavy sauté pan large enough to hold the steaks without overcrowding, heat the peanut oil and 1 tablespoon of the butter over medium-high heat. Add the steaks flour side down and sear them until golden brown, about 2 minutes. Turn them over and cook until medium-rare, about 2 minutes more. Transfer to a plate and keep warm. 
  4. Add the stock and lemon juice or vinegar and stir and scrape to deglaze the pan deposits. Boil briskly until the liquid is reduced by half. To finish the sauce, stir in the remaining 2 tablespoons of butter and minced herbs. 
  5. To serve, place each rib-eye steak on a heated plate, spoon the sauce over and around it, and top with crispy onions.
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About this Recipe

For a recipe that comes together so quickly, this Austrian favorite delivers complex and satisfying flavors.

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