This recipe for The Best Steak Sandwich combines tender ribeye steak, caramelized onions, crispy fried onions, and a flavorful steak sauce, all served on a delicious ciabatta bread. It’s a mouthwatering sandwich that is sure to satisfy your cravings. I personally think the ribeye us the best cut of steak. While they all have a place in my heart, the ribeye is king! Lets jump into the recipe!
Best Beef For A Steak Sandwich:
The Best Steak Sandwich is an essential step in creating a flavor-packed masterpiece. While various cuts can be used, the ribeye stands out as a prime choice that delivers unparalleled taste and tenderness.
The ribeye, also known as the “eye of the rib,” is derived from the rib section of the beef. This well-marbled cut comes from the primal rib area, which spans from ribs six through twelve. Its abundant marbling, or intramuscular fat, contributes to its succulence and rich flavor. As the muscles in this area are lightly worked, the ribeye offers a tender and juicy texture that melts in your mouth with every bite.
When selecting a ribeye for your sandwich, look for well-marbled cuts with even distribution of fat throughout the meat. The outer rim of fat, often referred to as the “cap,” adds additional flavor and juiciness. Opt for a ribeye steak that is about 1 to 1.5 inches thick, as this thickness allows for optimal cooking and ensures a tender and juicy result.
How to Grill a Steak:
If your steak is thicker than 1 inch, I recommend using the reverse sear method. Start by preheating your grill to 250 degrees Fahrenheit. Season the room temperature steak with salt and pepper. Place the steak on the grill and let it smoke until it reaches an internal temperature of 120 degrees Fahrenheit for medium-rare doneness. Once smoked, sear the steak on the direct heat side of the grill for 60-90 seconds per side. Finally, let the steak rest for 8-10 minutes before slicing.
How to Caramelize Onions:
To caramelize onions, start by thinly slicing 2 white onions. Heat 1 tablespoon of beef tallow in a skillet over medium-low heat. Add the onions to the skillet and sprinkle them with 2 teaspoons of salt. Cook the onions, stirring occasionally, for about 60 minutes or until they become golden brown and caramelized. Towards the end of cooking, add 2 teaspoons of Worcestershire sauce and a few teaspoons of balsamic glaze to enhance the flavor.
Deep Fried Onions:
Ingredients:
- 1 cup all purpose flour
- 1 tablespoon chili powder
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons cayenne pepper
Slice 2 white onions and place them in a mixture of 2 cups buttermilk and 1 cup hot sauce. Let the onions soak in the mixture for about 2 hours in the fridge. In the meantime, prepare the breading by mixing 1 cup all-purpose flour, 1 tablespoon chili powder, 1 tablespoon kosher salt, 2 teaspoons black pepper, 2 teaspoons garlic powder, and 2 teaspoons cayenne pepper. Take the onions from the buttermilk and coat them well in the flour mixture. Fry the onions in oil heated to 350 degrees Fahrenheit for 4-6 minutes or until they turn golden brown. These crispy fried onions can be used in various other recipes as well.
Steak Sauce for the Sandwich:
Ingredients:
- 1/2 cup mayo
- 2 teaspoons chopped rosemary
- 2 teaspoons chopped thyme
- 1 teaspoon chopped chives
- 1 shallot roasted
- 1 whole garlic bulb roasted
- 2 teaspoons Worcestershire sauce
- 2 teaspoons white vinegar
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
In a bowl, combine 1/2 cup mayo, 2 teaspoons chopped rosemary, 2 teaspoons chopped thyme, 1 teaspoon chopped chives, 1 roasted shallot, 1 whole roasted garlic bulb, 2 teaspoons Worcestershire sauce, 2 teaspoons white vinegar, 1 teaspoon cayenne pepper, and 1 teaspoon kosher salt. Mix well until all the ingredients are evenly incorporated.
How to Make the Best Steak Sandwich:
- Prepare the onions by soaking them in the buttermilk mixture and refrigerate.
- While the onions are marinating, caramelize the onions in a skillet and season the ribeye steak with salt and pepper. Place the seasoned steak on a smoker preheated to 250 degrees Fahrenheit. Smoke the steak until it reaches an internal temperature of 120 degrees Fahrenheit.
- While the steak is smoking, prepare the steak sauce by combining all the ingredients in a bowl and setting it aside.
- Once the onions are caramelized, transfer them to aluminum foil to keep them warm.
- After the steak has finishedsmoking, set up the grill for direct heat searing. Open the lid and let the grill heat up for about 8 minutes.
- Sear the smoked steak on the direct heat side of the grill for 60-90 seconds per side to achieve a delicious crust.
- Remove the steak from the grill and let it rest for 8-10 minutes to allow the juices to redistribute.
- While the steak is resting, bread the onions by coating them well in the prepared flour mixture.
- Heat oil in a deep fryer or a pot to 350 degrees Fahrenheit. Fry the breaded onions for 3-4 minutes or until they turn golden brown and crispy. Transfer them to a bowl once done.
- Toast the ciabatta bread slices until lightly golden.
- Thinly slice the rested steak into thin strips, suitable for the sandwich.
- Assemble the sandwich by spreading the steak sauce on both the top and bottom buns. Layer the thinly sliced steak on the bottom bun, followed by the caramelized onions. Sprinkle shredded Gruyère cheese on top and melt it using a torch or by placing the assembled sandwich under the broiler until the cheese is melted and bubbly.
- Finally, top the sandwich with the crispy fried onions and place the top bun.
- Serve the Best Steak Sandwich immediately and enjoy!
Below is a printable recipe card!
The Best Steak Sandwich
Ingredients
- Ingredients
- 1-2 ribeye steaks
- A good bread I used Ciabatta bread
- Guyear cheese shredded
Caramelized Onions
- 2 white onions
- 1 tablespoon beef tallow
- 2 teaspoons salt
- 2 teaspoons Worcestershire sauce
- A few teaspoons balsamic glaze
Fried Crispy Onions
- 1 cup all purpose flour
- 1 tablespoon chili powder
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons cayenne pepper
Steak Sauce
- 1/2 cup mayo
- 2 teaspoons chopped rosemary
- 2 teaspoons chopped thyme
- 1 teaspoon chopped chives
- 1 shallot roasted
- 1 whole garlic bulb roasted
- 2 teaspoons Worcestershire sauce
- 2 teaspoons white vinegar
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
Instructions
- Prepare the onions by soaking them in the buttermilk mixture and refrigerate.
- While the onions are marinating, caramelize the onions in a skillet and season the ribeye steak with salt and pepper. Place the seasoned steak on a smoker preheated to 250 degrees Fahrenheit. Smoke the steak until it reaches an internal temperature of 120 degrees Fahrenheit.
- While the steak is smoking, prepare the steak sauce by combining all the ingredients in a bowl and setting it aside.
- Once the onions are caramelized, transfer them to aluminum foil to keep them warm.
- After the steak has finishedsmoking, set up the grill for direct heat searing. Open the lid and let the grill heat up for about 8 minutes.
- Sear the smoked steak on the direct heat side of the grill for 60-90 seconds per side to achieve a delicious crust.
- Remove the steak from the grill and let it rest for 8-10 minutes to allow the juices to redistribute.
- While the steak is resting, bread the onions by coating them well in the prepared flour mixture.
- Heat oil in a deep fryer or a pot to 350 degrees Fahrenheit. Fry the breaded onions for 3-4 minutes or until they turn golden brown and crispy. Transfer them to a bowl once done.
- Toast the ciabatta bread slices until lightly golden.
- Thinly slice the rested steak into thin strips, suitable for the sandwich.
- Assemble the sandwich by spreading the steak sauce on both the top and bottom buns. Layer the thinly sliced steak on the bottom bun, followed by the caramelized onions. Sprinkle shredded Gruyère cheese on top and melt it using a torch or by placing the assembled sandwich under the broiler until the cheese is melted and bubbly.
- Finally, top the sandwich with the crispy fried onions and place the top bun.
- Serve the Best Steak Sandwich immediately and enjoy!
We understand that everyone has different tastes and preferences, so don’t be afraid to try different cuts of meat besides ribeye. You can explore options like filet, skirt steak, strip steak, or picahna, each offering its own unique qualities and flavors that can make your sandwich extra special.
Grilling is the main cooking method we’ve highlighted, but there are other ways to cook the steak too. If you don’t have a grill, you can cook it on the stovetop in a pan or broil it in the oven to get that mouthwatering caramelized crust. Remember, cooking is all about adapting and making it work for you.
When it comes to ingredients, feel free to experiment and use different types of cheese. Gruyère is suggested for its nutty and creamy taste, but you can also try cheddar, provolone, or even blue cheese to add your own personal touch. Don’t forget to choose the bread that you enjoy the most, whether it’s a rustic baguette or a wholesome whole-grain roll.
We want to say a big thank you to all the home cooks and food lovers out there. Your excitement and willingness to try new flavors and techniques inspire us to keep creating fantastic recipes that bring joy to your kitchen.
So, get your ingredients ready, fire up your grill or stovetop, and dive into the journey of making The Best Steak Sandwich. Feel free to make it your own, adapting the recipe to suit your preferences. Enjoy every single bite of this incredible creation. Happy cooking, and may your taste buds always be treated to mouthwatering delights that bring you satisfaction and happiness.
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