New York Strip Steaks with Mushroom Sauce and Cornmeal-Crusted Onion Rings Recipe

Ingredients

• 2 cups buttermilk
• Kosher
• salt and freshly ground black pepper
• 1
• cups all-purpose flour
• 1/2
• cup (medium) yellow cornmeal
• Vegetable
• oil
• Peel the onions, slice them 1/2 to
• 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2
• teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss
• well, and allow to marinate for at least 15 minutes. (The onion rings can sit
• in the buttermilk for a few hours.)
• In a separate bowl, combine the flour,
• cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
• When you're ready to fry the onion
• rings, preheat the oven to 200 degrees F. Line a baking sheet with paper
• towels.
• Heat about two inches of oil to 350
• degrees F in a large pot or Dutch oven. (A candy thermometer attached to the
• side of the pot will help you maintain the proper temperature.) Working in
• batches, lift some onions out of the buttermilk and dredge them in the cornmeal
• and flour mixture. Drop into the hot oil and fry for 2 minutes, until
• golden brown, turning them once with tongs.
• Place the finished onion rings on the
• baking sheet, sprinkle liberally with salt, and keep them warm in the oven
• while you fry the next batch. Continue frying the onion rings and placing them
• in the warm oven until all the onions are fried. They will remain crisp in the
• 2 cloves
• heat and add ¼ cup of olive oil. When the oil is smoking, add the
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