A classic pub favourite made right, this pan seared steak recipe with beer battered onion rings is a perfect meal for right at home.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
To make the horseradish sauce, whisk the mayonnaise, sour cream, horseradish cream, lemon zest and 2 tsp lemon juice in a small bowl. Season and add more lemon juice, if necessary. Place in the fridge to chill.
To make the beer batter, whisk the beer, yeast and sugar in a large bowl. Place in a warm place for 10 mins or until the yeast dissolves and the mixture is frothy. Gradually add 1 1/4 cups (185g) flour to yeast mixture, stirring gently with a whisk, until just smooth. Cover with a clean tea towel. Place in a warm place for 45 mins to develop the flavours.
Preheat oven to 100°C. Heat vegetable oil in a large saucepan over medium-high heat to 190°C (when oil is ready, a cube of bread turns golden brown in 10 secs). Place a wire rack on a large rimmed baking tray. In a medium bowl, combine remaining 1/2 cup (75g) flour with the salt. Add onion rings to the flour mixture and toss to coat.
Dip floured onion rings, 1 at a time, in the batter, allowing excess batter to drip back into the bowl. Carefully add 4-6 onion rings to the hot oil. Cook, turning halfway through cooking, for 4 mins or until golden brown and crisp. Carefully transfer to a plate lined with paper towel to drain, then transfer to the wire rack on the baking tray. Season. Transfer tray to oven to keep warm. Return oil temperature to 190°C and repeat, in batches, with the remaining onion rings and batter.
Season the steaks generously. Heat a large heavy frying pan over medium-high heat. Coat steaks with the oil. Add to the pan and cook, turning every 2 mins, for 8 mins. Reduce heat to medium and cook, turning once, for 4 mins or until the internal temperature of the steaks reaches 50°C on a meat thermometer for medium-rare doneness. Transfer to a carving board for 10 mins to rest.
Spread some of the horseradish sauce over serving plates.
Slice the steak and divide among plates with onion rings and watercress.
Serve with the remaining horseradish sauce.
COOK. STORE. SAVE.
Use it up: Store leftover beer batter, covered, in the fridge for up to 3 days. Use it to coat other veg – such as zucchini and broccoli – before deep-frying.