John Myers
Neck Ridge Steaks with Onion and Cheese Crust
The perfect neck ridge steaks with onion and cheese crust recipe with a picture and simple step-by-step instructions.
- 4 Neck ridge steaks approx. 180 g each
- 5 Onions
- 5 Discs Bacon
- 2 tbsp Oil
- Salt, black pepper
- 1 tsp Dried herbs of Provence
- 1 Tbsp, heaped Flour
- 350 ml Chicken bouillon
- 200 g Whipped cream
- 100 g Gaouda in one piece
- Possibly thyme for garnish
- Wash the neck ridge steaks and pat dry. Peel the onions and cut into rings. Halve the bacon crosswise. Heat 1 tablespoon of oil. Fry the bacon in it until crispy. Remove and drain on kitchen paper.
- Fry the neck ridge steaks vigorously on both sides in the bacon fat. Season with salt and pepper, remove. Heat 1-2 tablespoons of oil in the frying fat. Fry the onion rings in it until golden brown. Stir in herbs. Season with salt and pepper.
- Place the meat and 4 slices of bacon in an ovenproof dish. Take 1/3 of the onions out of the pan. Dust the rest of the onions with flour, sauté briefly while stirring. Deglaze with the bouillon and cream. Bring to the boil, simmer for 3-4 minutes. Season the onion sauce with salt and pepper.
- Spread the sauce over the meat, rub the cheese over it. Spread the rest of the onions over the steaks. Bake in a preheated oven at 200 ° C (convection: 175 ° C) for about 30 minutes. Serve steaks garnished with leftover bacon and thyme.
- Fried potatoes and mixed green salad taste good with it.
- Tip 6: Turkey breast can also be used instead of neck ridge steaks. To do this, cut 600 g turkey breast into thick steaks. Pork loin also tastes good, but cut the loin into approx. 1.5 cm thick slices. Include approx. 2 slices of loin per person.
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