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Meat, European

Zwiebelrostbraten with pan fried potatoes

Zwiebelrostbraten is a pan seared ribeye topped with a red wine sauce and crispy fried onions, served with pan fried potatoes. Made for 4 people, it takes 45 minutes and a medium skill level, at €5.20 per serving. The key is cooking the steak just right and adding the fried onions at the very last moment so they stay crisp.

Tonight I'm making you Zwiebelrostbraten, a ribeye steak topped with red wine sauce and crispy fried onions, served with pan fried potatoes.

Zwiebelrostbraten with pan fried potatoes
Total time
45 min
Difficulty
Medium
Cost per person
€5.20
Calories per person
850 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall

Zwiebelrostbraten is steak the German way, seared just enough to stay tender, then topped with a red wine sauce built from the pan drippings. The fried onions bring the crunch that makes this dish, added right before serving so they never go soft. Pan fried potatoes soak up the sauce and round out the plate without any fuss.

This is a dinner for when you want something a bit special, a Sunday night or a meal for guests without spending hours at the stove. Mon Chou walks you through each step so the steak stays juicy and the onions stay crisp all the way to the table. It takes a bit of organization, but nothing complicated.

The ingredients

4 people

Butcher

  • Ribeye steaks 4

Fruits and vegetables

  • Onions 3
  • Potatoes 1 kg
  • Parsley 4 sprigs

Pantry

  • Flouroften in the pantry 4 tbsp
  • Frying oiloften in the pantry 20 cl
  • Red wine 20 cl
  • Beef brothoften in the pantry 20 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 50 g

Allergens Gluten, Celery, Lactose

The step by step recipe

  1. Cook the potatoes in salted water, then slice them into rounds. 15 min

    Cook them slightly firm so they brown without falling apart.

  2. Slice the onions into thin rings, coat them in flour, and fry them in hot oil until golden. 10 min

    Drain them on paper towels and salt them right away.

  3. Season the ribeyes with salt and pepper, sear them in a pan with part of the butter, two to three minutes per side, then let them rest. 8 min

    Let the meat rest for five minutes under foil, it keeps its juices.

  4. Deglaze the pan with the red wine and broth, let it reduce by half, then whisk in the remaining butter. 8 min

    Scrape up the browned bits, they give the sauce all its flavor.

  5. Pan fry the potatoes in butter, plate the steak, spoon over the sauce, and top with the fried onions. 5 min

    Add the onions at the very last second so they stay crunchy.

Our tips to get it right

  • Take the ribeyes out of the fridge 20 minutes before cooking, they sear more evenly that way.
  • Use a very hot pan to sear the steak, it should sizzle the second it hits the surface.
  • Fry the onions right before plating, they lose their crunch if they sit around too long.

The variations

  • Swap the ribeye for sirloin or flank steak if you prefer a leaner cut.
  • For a meatless version, use thick portobello mushroom steaks seared the same way instead of the ribeye.
  • To save time, fry the onions ahead and warm them in the oven for two minutes right before serving.

What to serve it with

  • A sharply dressed green salad
  • Bread for soaking up the sauce
  • A glass of the same red wine

Storage

The steak and sauce keep for 2 days in the fridge in a sealed container. Reheat gently in a pan so the meat doesn't dry out. The fried onions don't keep well, it's best to fry them fresh right before serving.

Questions about this dish

Can you make the sauce ahead of time?

Yes, you can make the red wine sauce a few hours ahead and reheat it gently. Just avoid reducing it too much, it will thicken further as it cools.

How long should you sear the steak?

Two to three minutes per side gives you a medium rare to medium result, depending on thickness. The resting time under foil finishes the cooking gently.

Can you replace the red wine in the sauce?

You can use extra beef broth instead, the sauce will be milder but still tasty. A splash of balsamic vinegar can make up for the missing acidity.

How do you keep the fried onions crispy?

Flour the onions right before frying, not ahead of time, or they turn soggy. Drain them on paper towels and only place them on the steak right before serving.

How long does it take to make a Zwiebelrostbraten, pan seared ribeye with red wine sauce and crispy fried onions, served with pan fried potatoes?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Zwiebelrostbraten, pan seared ribeye with red wine sauce and crispy fried onions, served with pan fried potatoes?

About 850 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Zwiebelrostbraten, pan seared ribeye with red wine sauce and crispy fried onions, served with pan fried potatoes cost?

About €5.20 per serving, or €20.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, celery, lactose. Always check the labels of the products you buy.

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