James Martinís Rib Eye Steak with Deep Fried Onion Rings

Last month, James Martin visited us for his annual demonstration at the Denby Pottery Village. He created a range of delicious recipes including a blow-torched mackerel and beetroot salad with buffalo curd cheese and this rib eye steak with deep fried onion rings. Ideal for a relaxed dinner with friends or to enjoy as an indulgent dish over the weekend, find Jamesí recipe for the perfect steak and onion rings topped with onion butter below.


2 Large onions or 1 extra-large onion, Ĺ cut into thick rings, Ĺ finely diced

200g/7oz Butter, softened

2 Tbsp good balsamic vinegar

50ml/2fl oz Red wine reduction (110ml/4fl oz red wine and 110ml/4fl oz beef stock cooked down to 50ml/2fl oz over a low heat)

2 Tbsp flat leaf parsley, roughly chopped

4 ◊ 200g/7oz Rib eye steaks, room temperature

1 Tbsp Olive oil

110g/4oz Plain flour

2 Eggs, beaten.

For the Crispy Onion Rings:

2 Small onions, peeled and finely sliced into rings

1 Tsp fresh yeast

400ml Beer

300g Plain flour.


-Heat a frying pan until medium hot, add a little of the butter and the diced onion, and sweat for a couple of minutes until just tender

-Remove from the heat and place in a bowl with the softened butter, balsamic vinegar, red wine reduction and parsley

- Mix well, then season with salt and black pepper

- Season the steaks with salt and black pepper then rub with a little of the olive oil

- Heat a griddle pan until hot, add the steaks and cook on each side for 2-3 minutes then remove from the pan and place onto a plate

-Place a spoonful of butter over the top while it rests for 3-4 minutes.

Method for the Crispy Onion Rings:

- Place the yeast and beer into a bowl and whisk together

- Add 200g/7oz of the plain flour and whisk to a smooth batter. Set aside for five minutes

- Heat a deep fat fryer to 190C

- Season the flour with salt and black pepper

- Dust the onion rings in the seasoned flour then dip in the beaten egg

- Drop straight into the fat fryer and fry for 1-2 minutes until golden and crispy

- Drain onto kitchen paper and season with a little salt.

To Serve:

- Carve the steak into slices and place onto the plate

- Pile the onion rings alongside and finish with another dollop of butter over the steak.

For perfect presentation pieces, discover James' Gasto collection, or for tableware that is ideal for every occasion, see his Everyday range.
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