This hearty steak has been on the Coyote menu from the beginning, and you can still enjoy it in the restaurant today. Fortunately it’s easier for a home cook to find USDA Prime beef today than it was 30 years ago.
Source: New Mexico TRUE, “Explore New Mexican Cuisine” email distribution.
Originally published in New Mexico Magazine, from the “Culinary DNA” article in the March 2018 issue. (ARTICLE BY CHERYL ALTERS JAMISON / PHOTOS BY DOUGLAS MERRIAM)
Serves 4
- 4 Prime bone-in rib-eye steaks, or other high-quality bone-in rib-eye steaks, cut 1½ inches thick
- 4 white onions, cut into 1/16- to 1/8-inch-thick rings
- 3 cups whole milk
- 3 cups all-purpose flour
- ½ cup ground dried New Mexico red chile
- 2 tablespoons plus 2 teaspoons cornstarch
- 1 tablespoon kosher salt
- 1 teaspoon ground cumin
- 2 teaspoons granulated sugar
- 2 teaspoons hot Spanish paprika
- Vegetable oil for deep-frying
- Kosher salt and freshly ground pepper
- Let steaks sit at room temperature for about 1 hour. Soak onions in milk in a large bowl for 1 hour.
- Heat oven to 300º.
- In a medium bowl, mix together the flour, chile, cornstarch, salt, cumin, sugar, and paprika. Drain onions, then dredge in flour mixture. Heat at least 4 inches of oil in a large, heavy saucepan to 360º. Add onions in batches and cook until golden brown, about 45 seconds. Transfer with tongs or a large slotted spoon to paper towels. Transfer onion rings, in a thin layer, to a baking sheet and keep warm in the oven.
- Season steaks generously with salt and pepper. Heat two large cast-iron skillets over medium-high for several minutes. Add steaks. Cook to desired doneness, about 7 minutes per side for medium rare, pouring off excess fat before turning. Transfer to plates, scatter with onion rings, and serve right away.
