Steakhouse Onion Rings with Florentine Strip Steaks

By lorik

Ingredients

• For Hot Pepper Ketchup:
• 1/2 cup red pepper jelly
• 1/4 cup ketchup
• 2 Tbsp apple cider vinegar
• Salt to taste
• For Onion Rings:
• 1 large yellow onion sliced into 1 inch thick rings
• 2 cups buttermilk
• 2 cups all purpose flour
• 2 tsp Kosher salt
• 1 tsp baking powder
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cayenne
• Vegetable oil
• Salt to taste
• 4 New York Strip Steaks, 1/2 lb each
• Salt and Pepper
• 1/4 cup olive oil
• 1 Tbsp each chopped chives, rosemary, parsely, and sage
• Balsamic Vinegar to taste

Details

Servings 4

Preparation

Step 1

Melt jelly for ketchup in a small saucepan over low heat. Whisk in ketchup, vinegar, and salt; set aside.

Dip onion rings in buttermilk in a large bowl; combine flour and seasonings in another large bowl. Dredge onion rings, a few at a time in flour mixture, using a skewer to keep your hands clean. Dip rings into buttermilk a second time and then back in flour mixture. Set rings on a rack and refrigerate while oil heats, about 15 minutes.

Heat 1" oil to 365 in a large pot over medium high heat. Fry onions in oil in batches until light brown, 2-3 minutes per batch. Transfer rings to a paper towel lined plate, then season with salt. Repeat with remaining onions.

Preheat grill to medium high. Season steaks with salt and pepper, then grill to desired doneness, about 4 minutes per side for medium rare.

Combine oil and herbs on a large platter. Transfer grilled steaks to platter and let them rest for 5 minutes, turning them occasionally to coat with herbs. Drizzle each steak with balsamic vinegar before serving.