Steak On A Kaiser Recipe

Bring steak to room temperature

Remove the 6 oz New York strip from the refrigerator 20–30 minutes before cooking so it comes closer to room temperature. Pat dry thoroughly with paper towels.

Season both sides of the steak evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Preheat a gas or charcoal grill (or a heavy cast-iron skillet if a grill is not available) to high heat—about 500°F (260°C) for charbroiling. Lightly oil the steak with 1 tablespoon olive or neutral oil to prevent sticking and promote browning.

Place the steak on the hottest part of the grill or in the hot skillet. For a 6 oz New York strip about 3/4–1 inch thick, cook 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), or 4–5 minutes per side for medium (140–145°F / 60–63°C). Do not press the steak while cooking.

If using a grill, rotate the steak 45 degrees halfway through each side’s cooking time to develop crosshatch char marks. Use an instant-read thermometer to check doneness.

When the steak reaches desired doneness, transfer it to a plate or cutting board and tent loosely with foil. Let rest 5 minutes to allow juices to redistribute.

While the steak rests (or beginning just before cooking steak), prepare the onions. Slice the half yellow onion very thinly into half-moons until you have approximately 1/2 cup loosely packed slices.

In a shallow bowl, combine 2 tablespoons all-purpose flour, 1 teaspoon cornstarch, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss the sliced onions in the dry mixture until each slice is lightly coated. Shake off excess flour — you want just a thin dusting.

Heat 1 cup vegetable oil in a small skillet over medium-high heat until shimmering and about 350°F (175°C) if using a thermometer. If you don't have a thermometer, oil should sizzle when a single onion piece is dropped in.

Working in a single layer (do not overcrowd), carefully add the coated onion slices to the hot oil. Fry 1–2 minutes, turning or stirring once, until golden brown and crisp. Use a slotted spoon to transfer fried onions to a paper-towel-lined plate to drain. If necessary, repeat with remaining onions.

Season the fried onions immediately with a light pinch of salt to taste while still hot.

Split the Kaiser roll and lightly butter each cut surface with 1 teaspoon softened butter. Place buttered sides briefly on the grill or skillet (cut-side down) for 30–45 seconds until lightly toasted and golden.

Place the rested steak on the bottom half of the Kaiser. Top the steak with a generous handful of the fried onions. If desired, drizzle 2 tablespoons of steak sauce or warm au jus over the steak and onions.

Cap with the top half of the Kaiser, slice in half if preferred, and serve immediately while hot.