The simplest of steaks is surprisingly easy to make. Salt, pepper, and a little oil are all the ingredients you need. I’m not a fan of A1 sauce so I usually enjoy my steaks with a simple butter sauce. Firing the meat on high heat is key to getting that delicious caramelized crust. If you’re serious about your steaks, invest in a cast iron skillet that can retain the heat better while cooking.
It was a beautiful day for a picnic and I wanted to make something filling for the main course. This grilled steak sandwich did the trick, and there were no forks and knives to balance precariously as we ate on the picnic blanket. Keep one end of the sandwich tightly wrapped in foil to prevent the insides from falling out as you eat.
1 lb boneless ribeye steak
2 slices Pepper jack cheese
1/2 red onion, sliced
1 can roasted red peppers
6 button mushrooms, sliced
4 slices sourdough bread
2 tbsp canola oil
1 tbsp butter
1) Pat dry the steak and season liberally with salt and pepper. Allow it to sit at room temperature for 30 minutes. If you start with a cold steak, the outside will overcook by the time the inside is ready.
2) Preheat the oven to 500 degrees F. Heat the oil in a medium sized cast iron skillet over high heat. For medium rare steak, cook each side of the steak for 30 seconds, using tongs to flip the meat. Place the skillet into the oven and cook for 2 minutes. Flip the steak over and cook for another 2 minutes.
3) Remove the steak from the oven and rest for 10 minutes so the juices redistribute. While the steak is resting, heat up some oil in another pan and sauté the mushrooms, onions, and roasted red peppers for 2 minutes. Set aside.
4) Butter 2 slices of bread and place the buttered side in a skillet over medium heat. Melt the pepper jack cheese on top of the bread.
5) Slice the steak into thin slices. Slice against the grain for maximum tenderness. Lay the slices of steak on the melted cheese and top with the red peppers and onions. Toast the other 2 slices of bread and place on top. Enjoy!
Why do we slice against the grain? Check out this Serious Eats article – it’s all about the muscle fiber. Don’t wait until next summer to enjoy this sandwich. This is a delicious way to use up any leftover holiday steak :) Merry Christmas everybody!