Rib-eye steaks with cornmeal-fried onion rings from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (page 109) by Ina Garten

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Notes about this recipe

  • mharriman on May 03, 2020

    This was my first time making homemade onion rings, and they were incredibly good! I had a hard time stopping eating just a few, and I’m usually not a fried onion ring fan. I was surprised how easy they were to make and how light and delectable they turned out. Using a candy thermometer to monitor the temp was very helpful and using silicone tongs aided me quite a bit in transferring the cooked rings to the baking sheet. My husband grilled the steaks and followed the recipe instructions but didn’t baste with oil, and they turned out great. My steak was a bit more flavorful than his, mainly because mine was thicker (two steaks / two different sources).

  • anya_sf on March 29, 2020

    I cooked boneless rib-eyes which were only 1" thick, using the stated cooking time for medium-rare. I did not brush them with olive oil while on the grill - seemed awkward and unnecessary. They were good (how could grilled steaks be bad?), but quite large.

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