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T-Bone Steak with India Pale Ale Onion Rings

T-Bone Steak with India Pale Ale Onion Rings


A succulent T-bone steak served with India Pale Ale onion rings – a man-sized feast!

  • Serves: 2 |
    2 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 30 mins
Categories: Beef & Veal, Mains
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Pale Ale Onion Rings

2 large onions

1 C (250 ml / 140 g) cake flour

1 tsp (5 ml) smoked paprika

1 tsp (5 ml) ground garlic

salt and pepper 

1 bottle (440 ml) cold IPA (we used Woodstock Brewery Californicator)


1 thick-cut 500-600 g T-bone steak

a little sunflower or canola oil

3 Tbsp (45 ml) butter

2 Tbsp (30 ml) diced red onion

1 tsp (5 ml) garlic, chopped

5 sprigs of thyme

sea salt and pepper

sunflower oil for deep frying (at least 1 litre)

Pale Ale Onion Rings

Slice the onions into thick rounds and then separate into rings and dust with a little flour.

Mix the flour, paprika and ground garlic together in a large bowl, season with salt and pepper. Add half of the beer and mix to combine. Add the rest of the beer slowly until it forms a pancake batter-like consistency.

Heat the oil in a deep-sided saucepan over a high heat until it’s ready for frying (180 ºC) or use the Miele deep fat fryer CS1411F for hassle free frying. Check the temperature by throwing a small piece of bread into the saucepan. When the bread sizzles, floats to the top and browns the oil is ready for frying.

Dunk the onions in the batter about 5 at a time and then carefully drop them into the oil. Fry until golden and flip occasionally. Drain the onion rings on a kitchen towel lined tray and season with salt immediately. Repeat until you have enough rings.

Tip: the onions can be kept in the oven at a low temperature while the steak is being cooked, or use your Miele food warmer – ideal for slow cooking or keep warm function.


Dry the steak with sheet of kitchen towel and if you have time, season with salt and pepper at least an hour before cooking (even longer is better) and leave to reach room temperature. 

Place a large, heavy-based frying pan over the highest heat your hob has. Do not put any oil in the pan. While the pan is heating up, oil the steak on one side with canola or sunflower oil. When the pan begins to smoke you are ready to go. Place the steak in the pan oiled side down and cook for a minute before flipping the steak and doing the same thing on the other side. Then cook the steak for a further 2 minutes per side.

Next add the butter, onion, garlic and thyme to the pan and work it around so that the butter melts to form a basting sauce. Tilt the pan and baste the steak with the hot, foaming butter. This will help to cook the steak and to give it a beautiful colour – just be careful not to burn the butter. Do this for another minute per side so that the cooking time is about 8 minutes in total for a medium rare steak. Remove the steak from the pan, drizzle the pan butter over it and let it rest for at least 5 minutes before slicing.

Serve with the onion rings and an ice cold IPA.