Ribeye with roquefort herb butter and onion rings

Soak the onion in the buttermilk for 30 minutes. Crumble the roquefort and put the herb butter in a bowl. Mix with a fork. Put the butter in the refrigerator.

Rub the ribeye with salt, freshly ground pepper and olive oil. Fry the ribeye in a hot grill pan in 6-8 minutes on both sides brown and inside just rosé.

Stir ½ tablespoon of salt and a little pepper through the flour. Heat a 2 cm layer of sunflower oil in a skillet. Take a piece of onion from the buttermilk with a kitchen tongs, drain briefly and dip them in the flour mixture. Tap off the excess flour and let the onion rings fall into the hot oil. Fry in a few minutes until golden brown; turn halfway. Let the onion rings drain on kitchen paper. Repeat until all onion rings are fried.

Cut the ribeye in half and serve with the roquefort garlic butter and the onion rings. Tasty with a green salad.