Rib-eye steak with Crispy Sweet Onion Rings and Horseradish Cream by Steven Dolby
(Serves 4 people)
110 ml Cold water
110 ml Club soda/Carbonated water
7g Dry yeast
150g Plain flour
1/2 Tsp turmeric powder (for colour)
1/2 Cup sour cream
2 Tbsp peeled and grated fresh horseradish root or 1 Tbsp prepared horseradish
1 Tsp Worcestershire sauce
White pepper (pinch)
1 Tbsp white vinegar
1 Tsp Dijon mustard
2 Large Vidalia onions (cut thick)
Vegetable oil (The pan should not be more than 3/4 full)
1/2 Cup plain flour (coat the onions)
4 Rib-Eye (5-6 oz per person)
Salt & ground black pepper
1 Tbsp unsalted butter
2-3 Sprigs of fresh rosemary
2 Garlic cloves
Batter for Onion Rings:
1. In a mixing bowl, combine cold water, soda, and yeast. Whisk well.
2. Whisk constantly and gradually add flour, a little at a time. Add turmeric and mix to combine.
3. Cover the bowl and keep it in a warm place for yeast to ferment for about 30 minutes.
For Horseradish Cream Sauce:
4. In a mixing bowl, combine sour cream, horseradish, Worcestershire sauce, white pepper, vinegar, and Dijon mustard. Mix well.
5. Pop it in the refrigerator to chill.
For Rib-eye Steak:
6. Season the steak with salt, ground black pepper, and olive oil.
7. Place steak in pan and cook to desired doneness.
8. Flip steak and add rosemary, butter, and garlic. Baste steak with the pan juice and cook until done. When cooked remove steak from pan and allow it to rest.
For Onion Rings:
9. Slice onion as shown in the video.
10. Place a pan on flame and heat vegetable oil in it until it reaches 350 degree F.
11. On a plate, take flour and coat onion rings with it.
12. Dip onion rings into the batter and fry until golden brown. Do it in batches.
13. Remove from pan and let them drain on paper towel.
14. Season fried rings with salt.
15. Serve steak hot with onion rings and sauce.
© STEVEN DOLBY