Zwiebelrostbraten (Steak with Fried Onions and Red Wine Gravy)

Ingredients

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• 800 g (1.8 lb) beef strip steaks 4 steaks, about 7 oz (200 g) each and 3/4 inch (2 cm) thick, at room temperature
• 3 large yellow onions for the fried onions, in thin rings
• 30 g (1/4 cup) all-purpose flour for the onion rings
• 150 ml (5.1 fl oz) canola oil for frying the onions
• 3 tbsp canola oil for searing the steaks
• 1 onion for the gravy, finely diced
• 1 tbsp tomato paste
• 100 ml (3.4 fl oz) dry red wine
• 250 ml (1 cup) beef broth hot, check the package for allergens
• 1 tsp cornstarch stirred into 1 tbsp cold water
• 20 g (0.7 oz) butter cold, cut into small pieces
• salt to taste
• black pepper freshly ground, to taste

Method

1. Take the meat out of the refrigerator 30 minutes before cooking. Cut the 3 large onions into thin rings and toss them with the flour and a pinch of salt until all the rings are lightly coated. Heat the oven to 175 °F (80 °C), regular bake setting (top and bottom heat).
2. Heat the 150 ml (2/3 cup) of oil in a large skillet over medium-high heat; the bottom of the pan should be covered about 1/8 inch (3 mm) deep. Fry the onion rings in 3 batches, 4 to 5 minutes each, until golden brown and crisp, turning now and then. The oil must not smoke. Drain on paper towels and keep warm in the oven.
3. Score the fat edge of the steaks every 3/4 inch (2 cm) so the steaks do not curl up. Pat the meat dry and only then season with salt and pepper.
4. Wipe out the pan and heat the 3 tablespoons of oil over high heat until very hot. For medium, sear the steaks for 2 to 3 minutes per side until the internal temperature reaches about 129 °F (54 °C); it rises to around 136 °F (58 °C) while resting. For well done, cook 2 to 3 minutes longer per side over medium heat (internal temperature 154 °F (68 °C)).
5. Put the steaks on a plate, cover loosely with foil and let them rest in the oven for 5 minutes.
6. Sauté the diced onion in the pan drippings for 2 minutes, cook the tomato paste with it for 1 minute and deglaze with the red wine. Boil the wine down by half, add the broth and simmer for 8 minutes.
7. Stir in the cornstarch mixture and boil for 1 minute until the gravy thickens slightly. Add the juices that have collected on the plate, whisk in the cold butter and season with salt and pepper.
8. Serve the steaks on warmed plates, spoon the gravy over them and pile the fried onions on top.

Tip: Two steaks fit well in a 11-inch (28 cm) skillet. To cook all four at once, use two skillets; otherwise the temperature drops and the meat stews in its own juices instead of browning.

Tip: Serve with spätzle or fried potatoes. The wine does not cook off completely: for children and pregnant guests, make the gravy with the same amount of broth instead of wine.