Seared Steak with Crispy Onion Petals and Brown Butter Hollandaise

Seared Steak with Crispy Onion Petals and Brown Butter Hollandaise. Chef Mark McCrowe shows us a perfect sharing dish for two this Valentines Day, or any day of the year you want to celebrate your sweetheart.

Seared Steak with Crispy Onion Petals and Brown Butter Hollandaise.

Originally published Feb 2022.

Hello from New Orleans. Our Rock Recipes Southern Road Trip continues in the Big Easy! We have some great dishes inspired by our travels planned for the year ahead, so stay tuned for more!

All the ingredients you will need.

With Super Bowl and Valentine’s Day falling on this weekend, I asked Chef Mark McCrowe to whip up a tasty dish for you and your sweetheart. And it’s a favourite of mine too!! 

I LOVE a good prime rib steak and this one does not disappoint! Mark has some great tips for the perfect steak at home too!

And if you are not following Chef  Mark Mc Crowe on Instagram, it’s high time you did! 

Seared Steak with Crispy Onion Petals and Brown Butter Hollandaise.

Seared Steak with Crispy Onion Petals and Brown Butter Hollandaise.

by Chef Mark McCrowe

Seared Steak with Crispy Onion Petals and Brown Butter Hollandaise.

Love is in the air this weekend. But not everybody is going to get a seat at their favourite restaurant especially with a lowered capacity of seating.

So I’ve put together a little recipe and some hot tips to give you and your lover a restaurant style meal from the comfort and safety of your home kitchen. Xo

Its all about the meat in this one, with a one inch thick bone-in rib steak, or cote de boeuf if you want to get fancy about it.

Adding seasoning and olive oil to the steak.

A simple side of the crispiest onion petals designed perfectly for dunking in your homemade hollandaise sauce.

But not any hollandaise sauce!

This brown butter hollandaise takes advantage of everything butter has to offer. Not just by melting the butter but browning it that step further adding a nutty caramelized flavour that is gonna bring your dinner to a 12/10. Enjoy ❤️❤️❤️  !

Searing the outside edge of the steak.

Chef Mark’s hot tips for the perfect seared steak at home.

• Secretly pull the battery out of your smoke detecter until meal is done.
• Buy a thick steak so it doesn’t overcook before it gets colour
• Let your steak sit out and come to room temperature before cooking.
• Season heavily with good salt and freshly ground black pepper
• Sear on high heat in oil and allow the steak to build a crust
• Add extra flavour with fresh herbs like rosemary and thyme or garlic cloves simple crushed and thrown in
• Towards the end off cooking, brush or baste with butter to add richness to the meat
• Allow the steak to rest at least 10 minutes before cutting into it. Allowing the steak to relax and retain its juices
• Don’t forget to put the battery back in your smoke detecter!!

Adding herbs to the seared steak.

Adding butter to the seared steak.

Into the oven after searing.

Letting steak rest for 10 minutes is a VERY important step. Don’t rush it!

Removing the bone before slicing.

Need even More Valentines Day inspiration?

 Check out this collection of Mix & Match 3 course Valentines Menus For Two.

Mark McCrowe was born and raised in St. John’s, Newfoundland.

Chef Mark McCrowe in his home kitchen

Growing up around simple Newfoundland dishes using fresh seafood and wild game inspired an appreciation of the city’s local style of food and where it comes from.

After studying Culinary and Baking and Pastry Arts in British Columbia and working in some of Vancouver’s finest kitchens, he returned home to further his own individual style as a chef.

He opened his first restaurant, Aqua, at the age of 26 and his second more casual gastro-pub, The Club, at the age of 29.

From winning Chopped Canada to competing along side Canadas best chefs at The Canadian Culinary Championships, Mark is living his dream, cooking the food he loves to cook and doing it in the place and for the people that mean so much to him.

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Seared Rib Steak with Crispy Onion Petals and Brown Butter Hollandaise.

Yield: Serves 2

Seared Rib Steak with Crispy Onion Petals and Brown Butter Hollandaise. Chef Mark McCrowe shows us a perfect sharing dish for two this Valentines Day, or any day of the year you want to celebrate your sweetheart.

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Ingredients

• rger and at least an inch to an inch and a half thick.)
• Kosher salt to season
• Cracked black pepper
• 1 sprig of fresh thyme
• 1 tsp olive oil
• 1 tbsp butter

For the brown butter hollandaise:

Toggle ingredient group

• 4 egg yolks
• 1/2 cup butter
• Dash of hot sauce
• Kosher salt
• Fresh cracked pepper
• 2 tbsp water
• 1/2 lemon juiced

For the crispy onion petals:

Toggle ingredient group

• 1 large Spanish onion
• Flour for dusting onions
• 1 cup all purpose flour
• 1 cup carbonated water (club soda or other unflavoured carbonated water)
• Kosher salt
• Cracked black pepper
• 1/2 tsp baking powder
• Canola oil for frying

Instructions

For the onion petals 

1. Peel and chop the onion into quarters. Once chopped, I like to toss it with a 1/2 cup of flour or so in a ziplock bag just to cost the onions, this will help the tempura style batter stick with frying.
2. In a large bowl, starting with your dry, whisk all ingredients together until smooth.
3. The batter should be thick enough to coat the back of a spoon.
4. Preheat your household fryer to 350 degrees.
5. Once fryer is ready, gently dip onions in batter, shaking off any excess and gently dropping them into the hot oil.
6. Once in, let them fry for about 6 minutes turning and stirring every couple of minutes.
7. They should be a nice golden brown.Take them out when they look like you want to eat them most.Sprinkle with kosher salt and keep warm.

For the Hollandaise

1. Whisk egg yolks together in a bowl with the seasoning, hot sauce and water in a large bowl over a small pot of gently simmering water.
2. Whisk until the mixture gains volume, slightly thickens and can coat the back of a spoon and set aside.
3. At the same time but the butter in a separate small pot and cook on a medium heat until the butter goes from melting and white, to foamy and white, to a light brown foamy and then to a golden brown with no foam.
4. Try not to over colour so once its lightly brown keep in mind it will continue to brown slightly off the heat.
5. Once both mixtures are at desired consistency’s, gently whisk the butter into the egg mix little by little.
6. Add lemon juice and adjust seasoning. 

For the steak:

1. Season generously with the salt and pepper then drizzle with olive oil to help the seasoning stick.
2. In a cast iron pan on medium high heat, sear the steak for 4 minutes on each side, adding some herbs and butter towards the end.
3. You may need to finish your steak for another 5-10 minutes in a 400 degree oven depending on its size and how well you like it cooked.
4. .When steak is a nice medium rare I like to let it rest for 10 minutes under a piece of tinfoil.
5. Getting the steak the way you want it is up to you. Judging that by eye and feel takes time and practice.
6. Once sliced, plate it up right away with the brown butter hollandaise and crispy onion petals.
7. Hit that beast of a steak with some beautiful crystals of sea salt from Newfoundland Salt Company and share with someone you love. 

Notes

Chef Mark's hot tips for the perfect steak at home.

1. Secretly pull the battery out of your smoke detecter until meal is done.
2. Buy a thick steak so it doesn’t overcook before it gets colour
3. Let your steak sit out and come to room temperature before cooking.
4. Season heavily with good salt and freshly ground black pepper
5. Sear on high heat in oil and allow the steak to build a crust
6. Add extra flavour with fresh herbs like rosemary and thyme or garlic cloves simple crushed and thrown in
7. Towards the end off cooking, brush or baste with butter to add richness to the meat
8. Allow the steak at least 10 minutes to rest before cutting into it. Allowing the steak to relax and retain its juices
9. Don’t forget to put the battery back in your smoke detecter!!

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 1665Total Fat 121gSaturated Fat 57gTrans Fat 2gUnsaturated Fat 59gCholesterol 683mgSodium 831mgCarbohydrates 74gFiber 4gSugar 6gProtein 72g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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