Zwiebelrostbraten (Pan-Fried Steak with Crispy Onions)
Why this recipe works
- Crisp onion contrast: A light flour coating helps the onion rings fry crisp, giving the steak its recognisable crunchy topping.
- Built-in pan sauce: Beef stock loosens the browned bits from the pan, while mustard sharpens the buttery juices.
- Classic stovetop method: The onions, steak and sauce are cooked in the same pan, keeping the flavour concentrated and the method practical.
Get the most out of this recipe
Timing notes
- Rest while making the sauce: Let the steaks rest on the plates while the pan sauce reduces; this gives the meat time to settle without adding a separate waiting step.
- Serve straight away: Add the onions only at the end so the sauce does not soften their crisp coating.
Ingredient notes
- Choosing the steak: Sirloin gives a lean, firm result; ribeye is a richer option if you prefer more marbling.
- Mustard style: Dijon gives the sauce gentle sharpness, while Bavarian sweet mustard makes it softer and slightly sweeter.
- Onion coating: Shake off excess flour before frying so the onions crisp rather than forming a heavy crust.
Common mistakes
- Frying too many onions at once: Crowding lowers the oil temperature and makes the onions steam, so fry them in batches.
- Starting the steak in a cool pan: Wait until the butter is foaming before adding the steak so the surface browns quickly.
- Leaving the sauce too thin: Simmer the stock until slightly reduced before whisking in the mustard, otherwise the sauce can taste diluted.
Make-ahead tips
- Store onions separately: If keeping leftovers, store the steak and sauce together but keep the fried onions apart to protect their texture.
- Reheat gently: Warm the steak in a 160°C (320°F) oven until piping hot, and heat the sauce separately over low heat.
- Best freshly fried: The onions are at their best on the day they are cooked, though a dry frying pan can help re-crisp them briefly.
Equipment you'll need
Ingredients
Instructions
- Peel the onions and slice into thin rings. Separate the rings, then toss with the flour, a pinch of the salt and a pinch of the pepper until lightly coated. Shake off any excess flour so the onions fry rather than steam.
- Heat the sunflower oil in a large frying pan over medium-high heat. Fry the floured onions in batches for 3 to 5 minutes, turning, until deep golden and crisp. Lift out with tongs and set aside; carefully pour off the oil, leaving about 1 tbsp in the pan.
- Pat the steaks dry and season both sides with the remaining salt and pepper. Return the pan to medium-high heat and add the butter. When the butter foams, sear the steaks for 2 to 4 minutes per side, until well browned and cooked to your liking.
- Transfer the steaks to plates to rest while you make the sauce. Pour in the beef stock and whisk, scraping up the browned bits from the base of the pan. Simmer for 3 to 5 minutes until slightly reduced, then whisk in the Dijon mustard and taste for seasoning.
- Spoon the pan sauce over the steaks. Pile the crispy onions on top just before serving so they stay crisp. Serve straight away.
Recipe notes
Tips
- For the crispest onions, keep the oil hot enough that the onions sizzle immediately; if the pan cools, wait 30 seconds between batches to reheat.
- For a more even sear, let the steaks sit at room temperature for 15 minutes before cooking, then pat dry again just before they go into the pan.
Substitutions
- Replace Beef sirloin steak with Beef ribeye for a richer, more marbled steak.
- Replace Dijon mustard with Bavarian sweet mustard for a milder, slightly sweeter sauce.
Storage
- Refrigerate up to 2 days
- Store steak and sauce together in an airtight container for up to 2 days; keep the onions separate if possible. Reheat the steak gently in a 160°C (320°F) oven until piping hot, and warm the sauce in a saucepan over low heat. Re-crisp the onions in a dry frying pan over medium heat for 1 to 2 minutes.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (40min active)
- Difficulty: Medium
- Cuisine: German
-
Allergens:
Gluten
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