The Ultimate Steak Sandwich
Click here to see how I cooked my steak in the oven.
Servings: 2
Ingredients
- 1 to 2 (12 oz) New York top loin* or Ribeye steaks, 1" thick room temp
- salt and pepper or your fave steak seasoning**
- olive oil extra virgin
- 2 tablespoons butter unsalted
- fresh rosemary sprigs optional for steak
- French baguette bread sliced in half
- 2 to 3 cups romaine or iceberg lettuce shredded
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- splash red wine vinegar
- cheddar cheese
- potato chips
Instructions
- To cook the steak, visit my other post for instructions on what to do. While your steak is coming to room temperature (you only need to leave it out for about 30 minutes), get everything else ready.
- Using a large mixing bowl, mix together the lettuce, mayo, sour cream and red wine vinegar. Taste and adjust any ingredients as needed. Cover and set aside.
- Going back to the steaks, after they are finished, remove from the cast iron skillet and set aside on a cutting board to rest. Don't wipe out your skillet! Lay your baguette bread slices in the skillet over medium low heat to soak up all the fat and flavor from the steaks. Once toasted, remove from the skillet and immediately lay down your cheddar cheese onto the warmed and toasty baguette slices.
- Thinly slice steaks across grain. Divide steak among the sandwiches and top with the lettuce mixture and enjoy!!! These sandwiches are great with some fries or potato chips.
Notes
*more commonly labeled as a strip steak or New York strip, and it's one of the most popular steaks in restaurants and grocery stores. As the name implies, the top loin steak comes from the top portion of the short loin primal cut, which runs from the cow's last rib to the top of the leg bone.
**I used McCormick's Grill Mates Montreal Steak Seasoning
Curtis Stone adds caramelized onions on his steak sandwich and fresh arugula instead of the grinder lettuce mixture I made.