📝 About This Recipe
A crown jewel of Southern German and Austrian cuisine, Zwiebelrostbraten is the ultimate comfort dish for meat lovers. It features a perfectly seared ribeye steak smothered in a mountain of golden, shatteringly crisp onions and a deeply savory red wine reduction. This dish perfectly balances the rustic charm of a Gasthof with the refined techniques of a professional kitchen, offering a symphony of textures and rich, beefy flavors.
🥗 Ingredients
The Beef
- 4 pieces Ribeye Steaks (Rostbraten) (approx. 200-250g each, at room temperature)
- 2 tablespoons Dijon Mustard (for brushing one side of the meat)
- Salt and Black Pepper (to taste)
- 2 tablespoons Clarified Butter (Butterschmalz) (for high-heat searing)
The Crispy Onions
- 4 large Yellow Onions (sliced into very thin rings)
- 4 tablespoons All-purpose Flour (for dusting)
- 1 teaspoon Paprika (Sweet) (mixed with the flour for color)
- 500 ml Neutral Oil (for deep-frying the onions)
The Gravy (Soße)
- 2 pieces Shallots (finely minced)
- 400 ml Beef Stock (high quality, unsalted)
- 150 ml Dry Red Wine (preferably Lemberger or Spätburgunder)
- 2 tablespoons Cold Butter (cubed, for mounting the sauce)
- 1 tablespoon Tomato Paste (for depth and color)
- 2 sprigs Fresh Thyme (leaves only)
👨🍳 Instructions
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1
Take the steaks out of the refrigerator at least 30-45 minutes before cooking to reach room temperature. Pat them completely dry with paper towels.
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2
Prepare the onions: Peel and slice the onions into uniform, very thin rings (using a mandoline is highly recommended). Toss them gently in a bowl to separate the rings.
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3
In a large freezer bag or bowl, mix the flour and paprika. Add the onion rings and shake well until every ring is lightly coated. Shake off any excess flour using a sieve.
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4
Heat the neutral oil in a high-sided pan to 170°C (340°F). Fry the onions in small batches until they are golden brown and crispy. Do not overcrowd the pan or they will become soggy.
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5
Remove the onions with a slotted spoon and drain them on a plate lined with paper towels. Sprinkle immediately with a pinch of salt and keep them in a warm (50°C) oven uncovered.
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6
Prepare the steaks: Lightly score the fat cap of the ribeye to prevent curling. Season both sides with salt and pepper. Spread a thin layer of Dijon mustard on one side of each steak.
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7
Heat clarified butter in a heavy stainless steel or cast-iron skillet over medium-high heat until shimmering. Place steaks in the pan, mustard-side down first.
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8
Sear the steaks for 3-4 minutes per side for medium-rare. Once finished, remove the steaks from the pan, wrap loosely in foil, and let them rest on a warm plate.
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9
In the same pan used for the meat, sauté the minced shallots in the remaining fat until translucent. Stir in the tomato paste and cook for 1 minute until it turns a deep brick red.
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10
Deglaze the pan with the red wine, scraping up all the flavorful browned bits (fond) from the bottom. Let the wine reduce by half.
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11
Add the beef stock and thyme sprigs. Bring to a boil, then reduce heat and simmer until the liquid has reduced by about one-third and thickened slightly.
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12
Remove the thyme sprigs. Whisk in the cold butter cubes one at a time to create a glossy, velvet-like finish. Season the sauce with salt and pepper to taste.
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13
To serve, place a steak on each warmed plate. Pour a generous amount of the red wine gravy over the meat, and top with a massive mound of the crispy onions.
💡 Chef's Tips
Always use a mandoline for the onions to ensure they cook evenly; uneven slices result in some being burnt while others are soft. Never cover the crispy onions once fried, as the steam will immediately turn them soft and oily. For the best sauce, use a homemade beef bone broth or a high-end store-bought demi-glace. If the steak fat cap is thick, hold the steak upright with tongs to render the fat directly against the pan for 1 minute. Mounting the sauce with cold butter (monter au beurre) must be done off the heat to prevent the sauce from breaking.
🍽️ Serving Suggestions
Serve with traditional Swabian Spätzle (egg noodles) to soak up the delicious gravy. A side of buttery green beans with bacon bits adds a nice crunch and color to the plate. Pair with a glass of German Spätburgunder (Pinot Noir) or a bold Lemberger red wine. A simple green salad with a sharp vinaigrette helps cut through the richness of the beef and fried onions. For a truly rustic experience, serve with Bratkartoffeln (German fried potatoes) instead of Spätzle.