Pan-Seared Steak with Crispy Onions (Zwiebelrostbraten)
Zwiebelrostbraten Say it: TSVEE-bel-rohst-BRAH-ten
Zwiebelrostbraten is a Bavarian and Austrian classic of pan-seared beef steak crowned with a tangle of crisp, golden fried onions. The steak is cooked in butter and oil until a deep brown crust forms, then the pan is deglazed with beef stock and a splash of red wine into a glossy, savory gravy. It is a Sunday lunch and restaurant favorite, especially in Bavaria, Swabia and Austria, served with spaetzle or fried potatoes.
Pan-Seared Steak with Crispy Onions (Zwiebelrostbraten)
Zwiebelrostbraten
Pronounced TSVEE-bel-rohst-BRAH-ten
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the steaks
For the crispy onions
For the pan sauce
Method
Pat the steaks thoroughly dry with paper towels and season both sides with the salt and pepper. Leave them at room temperature for 20 minutes while you prepare the onions.
Peel the onions, cut them in half and slice into thin rings. Toss the rings with the flour in a bowl, then tip into a sieve and shake off the excess flour.
Heat the 1/2 cup (120 ml) oil in a deep skillet over medium-high heat until an onion ring sizzles on contact. Fry the onions in two batches for 3 to 4 minutes, stirring now and then, until deep golden and crisp. Lift them out with a slotted spoon onto paper towels and sprinkle with a pinch of salt.
Pour off the oil and wipe the pan. Set it over high heat with the 2 tbsp (30 ml) vegetable oil and sear the steaks for 2 to 3 minutes per side for medium-rare, until a deep brown crust forms. Transfer to a warm plate and rest.
Lower the heat to medium, add the 1 tbsp (15 g) butter, then pour in the red wine and beef stock, scraping up the browned bits from the bottom of the pan. Stir in the paprika and mustard.
Simmer for 3 to 4 minutes until the sauce has reduced by half and turns slightly syrupy. Take the pan off the heat and whisk in the cold butter until the sauce is glossy, then season with salt and pepper.
Spoon the sauce over the rested steaks and pile the crisp onions on top. Serve immediately.
Regional variants
In Austria the dish is often served with fried potatoes and a wedge of lemon, while some Bavarian home cooks enrich the pan sauce with a splash of cream for a softer, richer gravy.
Cook's notes
- Pat the steaks very dry and leave them undisturbed while searing so they build a proper dark crust.
- Fry the onions in batches so they crisp instead of steaming, and drain them well on paper towels.
- Add any juices from the resting steaks to the pan sauce for extra flavor.
Serve with
Spaetzle, fried potatoes or a warm potato salad, and a cold beer or a glass of the red wine used in the sauce.
Make ahead and storage
The fried onions can be made up to 2 hours ahead and kept warm in a low oven; the steaks are best cooked fresh.
