Ingredients

4 rib eye steak, 1 1/2 inch thick bone-in (or t-bone steaks)
4 onion, cut into rings, 1/8th inch thick
3 cups milk
3 cups flour
1/2 cup chili powder
2 tablespoons cornstarch
2 teaspoons cornstarch
3 teaspoons salt
3 teaspoons cumin
2 teaspoons sugar
2 teaspoons paprika (hot Hungarian is best)
vegetable oil (for deep frying the onion rings)
salt and pepper

Directions

1. Bring steaks to room temperature before grilling.Soak onions in milk for one hour, drain.
2. In a large bowl or pie pan mix together flour, chile powder, cornstarch, salt, cumin, sugar and paprika.
3. Dredge onions in flour mixture, shaking off any excess.
4. Heat oil in a large heavy frying pan (cast iron works well) and heat to 360-degrees F.
5. Add onions in batches, cooking until golden brown –BE CAREFUL - they cook fast (30-45 seconds). Transfer onion rings to paper towels to drain off excess grease.
6. Meanwhile, season steaks with salt and pepper and place in a cast iron skillet over medium high heat. Cook about 7-10 minutes per side, pouring off excess fat before turning. Finish cooking steaks on the grill (or skip the frying step and just grill steaks to desired doneness (10 minutes per side).
7. Serve steaks with onion rings, baked potatoes and salsa, or as desired.