Rib Eye with Mustard, Crispy Onion and Herbs: Zwieb

Name: Rib Eye with Mustard, Crispy Onion and Herbs: Zwiebelrostbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Preheat fryer to 325 degrees F.
2
In a bowl, season the onions with salt.
3
Add flour and toss until well coated.
4
Shake off excess flour.
5
Deep-fry the onions until golden brown.
6
Remove and drain on plate lined with paper towels.
7
Set aside and keep warm.
8
Season steaks with salt and pepper.
9
In a small bowl, combine the 2 mustards.
10
Brush 1 side with mustard and lightly flour the same side.
11
In a heavy saute pan, heat the peanut oil and 1 tablespoon of butter.
12
Sear meat, flour side down first, for about 2 minutes or until golden brown.
13
Turn over meat and saute for another 2 minutes.
14
Meat should be medium-rare.
15
Transfer to a plate and keep warm.
16
Deglaze pan with lemon juice or balsamic vinegar and stock.
17
Reduce by half.
18
Finish sauce with the remaining 2 tablespoons of butter and minced herbs.
19
To serve: Place each rib-eye steak on a warm plate, nappe with the sauce, and top with crispy onions.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Oil, for frying, 2 onions, thinly sliced, Salt, 1 cup flour, and more.

Yes, Rib Eye with Mustard, Crispy Onion and Herbs: Zwiebelrostbraten falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rib Eye with Mustard, Crispy Onion and Herbs: Zwiebelrostbraten

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions