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Broiled Sirloin Steak with Crispy Onion Rings inspired by Dini's Sea Grill
Inspired by Dini's Sea Grill

Broiled Sirloin Steak with Crispy Onion Rings

Main Course
This classic dish pairs a perfectly broiled sirloin steak with golden, crispy onion rings. The steak is seasoned simply to enhance its natural flavors and cooked to develop a caramelized exterior while maintaining a juicy interior. The homemade onion rings provide a satisfying crunch and sweet contrast to the savory meat.
Prep Time 25 mins
Cook Time 20 mins
Inactive Time 10 mins
Total Time 55 mins
Servings 2

Ingredients

  • 2 large Sirloin steaks (16 oz each, 1.5 inches thick)
  • 2 tsp Kosher salt (Divided)
  • 1 tsp Black pepper (Freshly ground)
  • 4 tbsp Unsalted butter (Softened, divided)
  • 2 cloves Garlic (Minced)
  • 2 tsp Fresh thyme (Chopped)
  • 1 tsp Worcestershire sauce
  • 2 whole Large sweet onions (Vidalia or Spanish)
  • 2 cups Buttermilk
  • 2 cups All-purpose flour
  • 1/4 cup Cornstarch
  • 1 tsp Paprika
  • 1/2 tsp Garlic powder
  • 4 cups Vegetable oil (For frying)

Tools You'll Need

  • Cast iron skillet
  • Heavy pot for frying
  • Instant-read thermometer
  • Spider strainer or slotted spoon
  • Wire cooling rack
  • Paper towels
  • Sharp knife

Chef's Tip

Let the steaks rest at room temperature for 30 minutes before cooking, and again for 10 minutes after cooking. This ensures even cooking and allows the juices to redistribute for maximum tenderness.

Instructions

  1. Prepare the steaks: Pat dry with paper towels. Season each side generously with salt and pepper.
  2. Make compound butter: Mix 3 tablespoons softened butter with minced garlic, thyme, Worcestershire sauce, and 1/4 teaspoon salt. Set aside.
  3. Prepare onion rings: Peel onions and slice into 1/2-inch thick rings. Separate into individual rings, discarding the very small inner rings.
  4. Place onion rings in a large bowl and pour buttermilk over them. Let soak for 10 minutes.
  5. Meanwhile, in a separate bowl, combine flour, cornstarch, paprika, garlic powder, and remaining salt.
  6. Heat oil in a large, heavy pot to 375°F.
  7. Position oven rack 6 inches from broiler and preheat broiler to high.
  8. Remove onion rings from buttermilk, letting excess drip off. Dredge in flour mixture, shaking off excess. Set aside on a wire rack.
  9. Heat a large cast-iron skillet over high heat until smoking. Add remaining 1 tablespoon butter to skillet.
  10. Sear steaks for 2 minutes on each side until well browned.
  11. Transfer skillet to broiler and broil for 3-4 minutes for medium-rare (or 5-6 minutes for medium), turning once halfway through.
  12. While steaks are broiling, fry onion rings in batches until golden brown, about 2-3 minutes. Transfer to paper towels to drain.
  13. Remove steaks from broiler and let rest for 10 minutes. Top each with a tablespoon of compound butter while resting.

Plating

Slice steak against the grain into 1/2-inch thick slices and arrange on warmed plates. Place a generous portion of onion rings alongside. Serve with any remaining compound butter melting over the steak slices.

Storage & Reheating

Steak is best consumed immediately after cooking. Leftover steak can be refrigerated in an airtight container for up to 2 days. Enjoy cold in salads or sandwiches, as reheating will continue to cook the meat. Leftover onion rings can be reheated in a 375°F oven for 5 minutes, though they will not retain their original crispness.

About This Recipe

A steakhouse classic featuring perfectly broiled sirloin with crispy onion rings, inspired by Dini's Sea Grill. The restaurant's approach to steak preparation focuses on enhancing natural beef flavor with simple seasonings and perfect cooking technique. The addition of housemade onion rings transforms this into a complete meal with contrasting textures - tender, juicy meat alongside light, crispy rings.

How did it turn out?

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