Pairs well with Ultimate Steak Sandwich
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Sauce / Dressing / Flavoured Butter
ihabplanet
6.7K views • 9mo ago
(1.0)
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Ultimate Steak Sandwich
(2.0)
378.5K views • 2mo ago
9.5K
672
2.5% engagement
A hearty and flavor-packed steak sandwich with gruyere, pickled chiles, and creamed spinach, perfect for a satisfying meal.
02:00:00 total
Serves 4
medium
Meat Main Course
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🧂
🍋
🍫
🌶️
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Ingredients
- boneless ribeye - 1 (1.5” thick)
- kosher salt - 1 tablespoon + to taste (for steak and to taste)
- freshly-ground pepper - 1 teaspoon + to taste (for steak and to taste)
- head of garlic - 1
- olive oil - 2 tablespoons (divided)
- Fresno chiles - 4 (or jalapeños, serranos, thinly sliced)
- shallot - 1 (sliced, for pickling)
- apple cider vinegar - 1 cup
- water - 1 cup (for pickling)
- coriander seeds - 1 tablespoon
- mustard seeds - 1 tablespoon
- honey - 1/3 cup
- large shallots - 4 (peeled and sliced on a mandolin)
- vegetable oil - 1 cup (for frying shallots)
- unsalted butter - 2 tablespoons
- shallot - 1 (minced, for creamed spinach)
- garlic clove - 1 (minced)
- flour - 1 tablespoon
- half & half - 1.5 cups
- frozen spinach - 10oz bag (thawed)
- freshly grated nutmeg - 1/2 teaspoon
- shredded parmigiano reggiano - 2 ounces
- pan cubano or hoagie roll - 1 small
- grated cheese - 1 cup (gruyere, smoked gouda, or Comte or a mix)
Instructions
- Dry Brine the Steak: Generously coat all sides of the steak with salt and pepper. Allow to rest at room temperature for 40 minutes to 2 hours (or overnight in the fridge).
- Roast the Garlic: Preheat oven to 400F. Cut off the top of the head of garlic, exposing each clove. Drizzle with olive oil, sprinkle with salt and pepper, and wrap tightly in aluminum foil. Roast for 1 hour.
- Make the Pickled Chiles: Combine chiles, sliced shallot, and garlic clove scraps in a heat-proof bowl. In a saucepan, combine vinegar, water, salt, coriander seeds, mustard seeds, and honey. Bring to a simmer for 5 minutes, then pour over chile mixture. Let rest for at least 20 minutes.
- Fry the Shallots: Combine shallots and vegetable oil in a saucepan. Fry gently until golden-brown. Drain on paper towels.
- Make the Creamed Spinach: Heat butter in a sauté pan. Add minced shallot and garlic, then flour. Add cream and cook until thickened. Add spinach and nutmeg, cook for 10-15 minutes. Stir in parmigiano reggiano, season with salt and pepper.
- Cook the Steak: Heat vegetable oil in a cast iron pan until smoking. Cook the steak on medium-high heat, using a chef weight for even searing. Cook to desired doneness, rest covered for 10 minutes.
- Assemble the Sandwich: Toast the bread in beef fat. Spread roasted garlic on both sides. Layer with creamed spinach, pickled chiles, steak slices, fried shallots, and grated cheese. Broil or torch until cheese is melted. Serve immediately.
