Beefsteak and Fried Onions
Ingredients
Directions
Prepare
Heat a kettle of fat on the stove.
Peel and thinly slice the onions, then place them in a frying basket.
Cook the steak
Broil the steak to your desired doneness.
Fry and serve
Once the steak is cooked, move the kettle forward to heat the fat.
When the fat is very hot, add the basket of onions.
Fry the onions until they are crisp and brown.
Drain the onions and arrange them around the steak.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Spanish onions
- Sweetness and savory flavor, becoming crisp and brown when fried.
- Beefsteak
- Main protein, browned and tender when broiled to the chosen doneness.
- Fat for frying
- Conducts heat to crisp the onion slices quickly and gives them a golden browning.
The step that matters
Heating the fat until very hot before adding the onions. Fat that is not hot enough soaks into the onion slices instead of frying them, leaving them greasy and limp rather than crisp. A very hot fat drives off surface moisture quickly, which lets the onions brown and crisp.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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