I actually made this before we left for vacation, but didn’t get around to posting it then, so I’ll do it now. It was quite yummy! Recipe as written serves 4. It comes from the cookbook “Barefoot Contessa at Home” by Ina Garten.
4 rib-eye steaks, boneless or bone-in
Kosher salt and black pepper
2 large Spanish onions
2 cups buttermilk
1 1/2 cups all purpose flour
1/4 cup yellow cornmeal
1 quart vegetable or canola oil
Make sure steaks are at room temperature. Preheat a cast iron skillet to high heat. Add olive oil. Season both sides of the steaks with salt and pepper. Place steaks in skillet for about 3-4 minutes per side for medium-rare, or cook to your desired doneness. Remove from skillet and let rest for at least 5 minutes before serving.
To make the onion rings: Slice the onions 1/2 to 3/4 inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 tsp salt, and 1 tsp pepper in a large bowl. Add the onions, and let marinate for 15 minutes. In another bowl, combine flour, cornmeal, 1 tsp salt and 1/2 tsp pepper.
Heat oil to 350 F in a deep fryer or Dutch oven. Working in batches, lift the onion rings out of the buttermilk and dredge in the flour mixture. Shake off the excess, and place gently in the oil; fry about 2 minutes, until nicely browned. Remove and drain on paper towels. Don’t crowd the oil while frying. Repeat until all onion rings are done. Serve hot and enjoy!