Chef Michael Lomonaco is one of New York City’s native fine-dining masters, and while his stately restaurant Porter House’s elaborate yet classic New American steak and seafood is at the top of the game, that doesn’t mean the simpler things are met with any less expertise.

Take onion rings, for instance, which are as good an accompaniment for steak as any roasted, creamed, mashed or sautéed side. The thing is, not everyone makes them as well as Lomonaco. A fluffy, crunchy outer crust made with buttermilk batter seals in the onion’s moisture and helps the rings steam in the coating while the outside fries up to a perfect golden brown.

Leave the egg wash and bread crumb station behind, fire up the fryer and try out Lomonaco’s recipe and techniques at home.