I promised my good Sir that I would be sure to include the way I cook his steak with onion rings on my recipes page. Of course, every time steak night pops around, he also likes to ask whether there’s a blowjob involved, too.
Well ladies, I’ll leave it to you to decide what your fella shall be entitled to 😉
I always remove the fatty rind from my steak. Personally, I find it gives the steak a less greasy, more luxurious flavour. Try it and see what works for you.
My onion rings are also made with a simplified tempura batter. Since making them the first time, my onion rings have become rather popular!
For this recipe, you will need:
- One 8 oz Sirloin steak, fat removed
- 1 tsp finely ground sea salt
- 1 tsp finely ground black pepper
- 1 tbsp clarified butter
- A little flour
You will also need
- A griddle pan
- Tongs or a spatula
- A clock, or a good sense of time!
- A pastry brush
- Combine the salt and pepper and season the steak generously on both sides.
- Melt the butter in the griddle pan. When a pinch of flour bubbles in the pan, it is ready.
- Fry the steak in the centre of the pan for 2 minutes thirty seconds. Flip and fry on the other side for another 2 minutes and thirty seconds. It will be brown on the outside, but perfectly medium-rare in the centre.
- Allow the steak to rest for a minute or two while you prepare the plate. Brush with the melted butter and juices before serving.
The onion rings
- 1 large onion, thinly sliced
- 3 tbsp plain white flour
- 1 tsp cornflour
- 1 pinch bicarbonate of soda
- 1 pinch table salt
- 3 tbsp water
- Sunflower oil
You will also need;
- A small bowl
- A fork
- A small frying pan
- A plate
- Kitchen roll (for draining)
- In a small bowl, mix together the flour, cornflour, bicarbonate of soda and salt.
- Generously fill a small frying pan to 1/3 full with sunflower oil.
- Add the water to the flour mixture and whisk with a fork. The mixture should resemble heavy cream. Do not worry if some small lumps remain, If the mixture is too thick, add a few more drops of water and whisk again.
- Test the oil by allowing a small amount of batter to drip into the oil. If it bubbles and floats after a few seconds, the oil is ready.
- Dip the onion rings into the batter and allow any surplus to run off. They don’t need a thick coating as the batter will bubble in the oil.
- Fry the rings for a minute or two either side, until golden. When they are ready, transfer them to a plate lined with kitchen roll to drain.
To serve, place the steak on a warmed plate, pile the onion rings on top of the steak and serve with plenty of thick cut chips, mushrooms and peas.