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THE ULTIMATE STEAK SANDWICH

cook:

2 h

Picture for The Ultimate Steak Sandwich

437,901 views  The Ultimate Steak Sandwich- loaded with gruyere, pickled chiles, and creamed spinach!

US

original

metric

INGREDIENTS

DIRECTIONS

INGREDIENTS

For the Dry Brine

For the Dry Brine

boneless ribeye, (1.5 inch) thick

1 boneless ribeye, (1.5 inch) thick

kosher salt

1 tbsp kosher salt

freshly ground pepper

1 tsp freshly ground pepper

For the Sandwich Toppings

For the Sandwich Toppings

For the Roasted Garlic

For the Roasted Garlic

head of garlic

1 head of garlic

olive oil, divided

2 tbsp olive oil, divided

salt & pepper to taste

salt & pepper to taste

For the Pickled Chiles

For the Pickled Chiles

Fresno chiles (or jalapeños, serranos), thinly sliced

4 Fresno chiles (or jalapeños, serranos), thinly sliced

shallot, sliced

1 shallot, sliced

For the Pickling Liquid

For the Pickling Liquid

apple cider vinegar

1 cup apple cider vinegar

water

1 cup water

kosher salt

2 tbsp kosher salt

coriander seeds

1 tbsp coriander seeds

mustard seeds

1 tbsp mustard seeds

honey

⅓ cup honey

For the Fried Shallots

For the Fried Shallots

large shallots, peeled and sliced on a mandolin

4 large shallots, peeled and sliced on a mandolin

vegetable oil

1 cup vegetable oil

For the Creamed Spinach

For the Creamed Spinach

unsalted butter

2 tbsp unsalted butter

shallot, finely minced

1 shallot, finely minced

garlic, finely minced

1 clove garlic, finely minced

flour

1 tbsp flour

half & half

1 ½ cups half & half

(10 oz) bag frozen spinach, thawed

1 (10 oz) bag frozen spinach, thawed

freshly grated nutmeg

½ tsp freshly grated nutmeg

shredded parmigiano reggiano

2 oz shredded parmigiano reggiano

salt & pepper to taste

salt & pepper to taste

For the Sandwich Assembly

For the Sandwich Assembly

small pan cubano (or hoagie roll)

1 small pan cubano (or hoagie roll)

grated gruyere, smoked gouda, or Comte cheese (or a mix of all)

1 cup grated gruyere, smoked gouda, or Comte cheese (or a mix of all)

TOOLS

cooking playlist, optional

cooking playlist, optional

Babish mini prep bowls

Babish mini prep bowls

plate for dry brining

plate for dry brining

fridge

fridge

Babish Clef knife

Babish Clef knife

Babish cutting board

Babish cutting board

aluminum foil

aluminum foil

oven

oven

food prep gloves

food prep gloves

Babish Chef’s knife

Babish Chef’s knife

Babish glass bowl

Babish glass bowl

heat proof bowls

heat proof bowls

Babish saucepan

Babish saucepan

Babish tiny whisk set

Babish tiny whisk set

Babish mini prep bowls

Babish mini prep bowls

Babish measuring cups and spoons set

Babish measuring cups and spoons set

plastic wrap

plastic wrap

strainer

strainer

mandolin

mandolin

cut resistant gloves

cut resistant gloves

bench scraper, optional

bench scraper, optional

Babish mixing bowl

Babish mixing bowl

Babish sauté pan

Babish sauté pan

rubber spatula

rubber spatula

cheese grater

cheese grater

paper towels

paper towels

fine mesh sieve

fine mesh sieve

plates

plates

Babish nonstick pan

Babish nonstick pan

Babish cast iron pan

Babish cast iron pan

microplane

microplane

baking sheet

baking sheet

Babish Super Slicer

Babish Super Slicer

butane torch, optional

butane torch, optional

Babish tongs

Babish tongs

Babish oven glove

Babish oven glove

heavy pan or chef weight

heavy pan or chef weight

meat thermometer

meat thermometer

wire rack set inside rimmed baking sheet

wire rack set inside rimmed baking sheet

DIRECTIONS

1.

For the Dry Brine

1.

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).

boneless ribeye, (1.5 inch) thick

1 boneless ribeye, (1.5 inch) thick

kosher salt

1 tbsp kosher salt

freshly ground pepper

1 tsp freshly ground pepper

plate for dry brining

plate for dry brining

fridge

fridge

2.

For the Toppings

1.

Make the roasted garlic: Preheat oven to 400 F° Cut off the top of the head of garlic, exposing each clove - reserve cut-off garlic scraps.

head of garlic

1 head of garlic

Babish Chef’s knife

Babish Chef’s knife

Babish cutting board

Babish cutting board

2.

Drizzle with olive oil, sprinkle with salt and pepper, and wrap tightly in aluminum foil.

olive oil, divided

olive oil, divided

salt & pepper to taste

salt & pepper to taste

head of garlic

1 head of garlic

aluminum foil

aluminum foil

3.

Roast in the oven for 1 hour, until cloves are browned and jammy.

head of garlic

1 head of garlic

oven

oven

4.

For the Pickled Chiles

1.

Combine chiles, sliced shallot, and reserved garlic clove scraps in a heat-proof bowl.

Fresno chiles (or jalapeños, serranos), thinly sliced

4 Fresno chiles (or jalapeños, serranos), thinly sliced

shallot, sliced

1 shallot, sliced

Babish glass bowl

Babish glass bowl

heat proof bowls

heat proof bowls

food prep gloves

food prep gloves

2.

For the Pickling Liquid

1.

In a medium saucepan, combine vinegar, water, salt, coriander seeds, mustard seeds, and honey - bring to a boil, reduce to a simmer, then cook for 5 minutes, and tiny whisk until salt and honey are dissolved.

apple cider vinegar

1 cup apple cider vinegar

water

1 cup water

kosher salt

2 tbsp kosher salt

coriander seeds

1 tbsp coriander seeds

mustard seeds

1 tbsp mustard seeds

honey

⅓ cup honey

Babish measuring cups and spoons set

Babish measuring cups and spoons set

Babish saucepan

Babish saucepan

Babish tiny whisk set

Babish tiny whisk set

2.

While the pickling liquid is cooking, prepare your shallots for frying

large shallots, peeled and sliced on a mandolin

4 large shallots, peeled and sliced on a mandolin

Babish cutting board

Babish cutting board

cut resistant gloves

cut resistant gloves

mandolin

mandolin

3.

Pour the pickling liquid over the chile mixture, mix then cover with a plate, and let rest for at least 20 minutes.

For the Pickling Liquid

For the Pickling Liquid

For the Pickled Chiles

For the Pickled Chiles

heat proof bowls

heat proof bowls

plates

plates

4.

Drain and set aside (cover leftover chiles with pickling liquid and keep in the fridge for up to 2 weeks).

For the Pickled Chiles

For the Pickled Chiles

fine mesh sieve

fine mesh sieve

Babish glass bowl

Babish glass bowl

fridge

fridge

5.

For the Fried Shallots

1.

Slice the shallots as uniformly as possible using a sharp knife or a mandolin. Then separate sliced shallots into their individual rings.

large shallots, peeled and sliced on a mandolin

4 large shallots, peeled and sliced on a mandolin

Babish cutting board

Babish cutting board

Babish Clef knife

Babish Clef knife

mandolin

mandolin

cut resistant gloves

cut resistant gloves

bench scraper, optional

bench scraper, optional

2.

Combine the sliced shallots and 1 cup vegetable oil in a cold, high-walled sauté pan.

vegetable oil

1 cup vegetable oil

large shallots, peeled and sliced on a mandolin

4 large shallots, peeled and sliced on a mandolin

Babish sauté pan

Babish sauté pan

rubber spatula

rubber spatula

3.

Heat over medium-high heat until bubbling, reduce heat and fry gently, stirring frequently, until golden-brown.

For the Fried Shallots

For the Fried Shallots

Babish sauté pan

Babish sauté pan

rubber spatula

rubber spatula

4.

While the shallots are frying, optionally grate the cheeses, keeping an eye on the shallots and continuing to stir to ensure even frying.

grated gruyere, smoked gouda, or Comte cheese (or a mix of all)

1 cup grated gruyere, smoked gouda, or Comte cheese (or a mix of all)

cheese grater

cheese grater

rubber spatula

rubber spatula

5.

Drain on paper towels (reserve shallot-infused oil for other recipes) and allow to cool.

For the Fried Shallots

For the Fried Shallots

plates

plates

paper towels

paper towels

fine mesh sieve

fine mesh sieve

6.

For the Creamed Spinach

1.

Prepare shallot and garlic by finely mincing.

shallot, finely minced

1 shallot, finely minced

garlic, finely minced

1 clove garlic, finely minced

Babish Clef knife

Babish Clef knife

Babish cutting board

Babish cutting board

2.

In a large nonstick pan, heat butter over medium flame until foaming subsides.

unsalted butter

2 tbsp unsalted butter

Babish nonstick pan

Babish nonstick pan

3.

Add shallot and sweat for 1-3 minutes, until just translucent.

shallot, finely minced

1 shallot, finely minced

Babish nonstick pan

Babish nonstick pan

rubber spatula

rubber spatula

4.

Add garlic and sauté for an additional 30 seconds, until fragrant.

garlic, finely minced

1 clove garlic, finely minced

Babish nonstick pan

Babish nonstick pan

rubber spatula

rubber spatula

5.

Add flour and mix with a rubber spatula until the vegetables are evenly coated.

flour

1 tbsp flour

Babish nonstick pan

Babish nonstick pan

rubber spatula

rubber spatula

Babish measuring cups and spoons set

Babish measuring cups and spoons set

6.

Then, add half and half and mix, cooking for 1-2 minutes until the mixture begins to thicken.

half & half

1 ½ cups half & half

Babish measuring cups and spoons set

Babish measuring cups and spoons set

Babish nonstick pan

Babish nonstick pan

rubber spatula

rubber spatula

7.

Add freshly grated nutmeg and heat until the mixture comes to a simmer.

freshly grated nutmeg

½ tsp freshly grated nutmeg

Babish nonstick pan

Babish nonstick pan

rubber spatula

rubber spatula

microplane

microplane

8.

Then, add the thawed spinach. Reduce heat to low, and cook, stirring occasionally, for 10-15 minutes, until very thick. (If fresh spinach, sauté first before adding to the cream)

(10 oz) bag frozen spinach, thawed

1 (10 oz) bag frozen spinach, thawed

Babish nonstick pan

Babish nonstick pan

rubber spatula

rubber spatula

9.

Optionally prepare steak and bread while the Creamed Spinach cooks, check on the pickled chiles, slice your bread loaf using the baking sheet method and a straight-edge knife, and remove the garlic from the oven.

For the Dry Brine

For the Dry Brine

For the Pickled Chiles

For the Pickled Chiles

small pan cubano (or hoagie roll)

1 small pan cubano (or hoagie roll)

For the Roasted Garlic

For the Roasted Garlic

baking sheet

baking sheet

Babish Super Slicer

Babish Super Slicer

10.

Remove from heat, stir in parmigiano reggiano, season to taste with salt and pepper, cover and set aside.

shredded parmigiano reggiano

2 oz shredded parmigiano reggiano

salt & pepper to taste

salt & pepper to taste

For the Creamed Spinach

For the Creamed Spinach

Babish nonstick pan

Babish nonstick pan

rubber spatula

rubber spatula

cheese grater

cheese grater

11.

For the Steak

1.

In a cast iron pan, heat vegetable oil over medium heat until smoking.

Babish cast iron pan

Babish cast iron pan

2.

Increase heat to medium-high, press your dry-brined steak into the center of the pan, and weigh down with a heavy pan or chef weight.

boneless ribeye, (1.5 inch) thick

1 boneless ribeye, (1.5 inch) thick

Babish cast iron pan

Babish cast iron pan

heavy pan or chef weight

heavy pan or chef weight

Babish oven glove

Babish oven glove

3.

Cook for 3-5 minutes on the first side, until deeply and evenly browned, then flip.

boneless ribeye, (1.5 inch) thick

1 boneless ribeye, (1.5 inch) thick

Babish cast iron pan

Babish cast iron pan

Babish tongs

Babish tongs

Babish oven glove

Babish oven glove

4.

Cook for an additional 5-7 minutes, flipping as necessary, until rare (125 F° at its thickest point).

boneless ribeye, (1.5 inch) thick

1 boneless ribeye, (1.5 inch) thick

Babish cast iron pan

Babish cast iron pan

Babish tongs

Babish tongs

Babish oven glove

Babish oven glove

meat thermometer

meat thermometer

5.

Remove from the pan, cover with aluminum foil, and allow to rest for 10 minutes (residual heat will bring the temp up to medium-rare).

boneless ribeye, (1.5 inch) thick

1 boneless ribeye, (1.5 inch) thick

Babish tongs

Babish tongs

aluminum foil

aluminum foil

6.

For the Steak Sandwich Assembly

1.

Scoop roasted garlic out of the skins. Slice Steak thinly, on a bias, across the grain.

For the Roasted Garlic

For the Roasted Garlic

boneless ribeye, (1.5 inch) thick

1 boneless ribeye, (1.5 inch) thick

Babish Clef knife

Babish Clef knife

Babish cutting board

Babish cutting board

2.

Toast the bread in the reserved beef fat in the same cast iron pan (supplement with olive oil if there isn’t enough fat).

small pan cubano (or hoagie roll)

1 small pan cubano (or hoagie roll)

Babish cast iron pan

Babish cast iron pan

3.

Spread roasted garlic on both sides of the toasted bread.

head of garlic

head of garlic

small pan cubano (or hoagie roll)

1 small pan cubano (or hoagie roll)

4.

Spread Creamed Spinach on the bottom slice, top with Pickled Chiles, and shingle steak over top.

boneless ribeye, (1.5 inch) thick

boneless ribeye, (1.5 inch) thick

For the Creamed Spinach

For the Creamed Spinach

For the Pickling Liquid

For the Pickling Liquid

5.

Top the steak with Fried Shallots, and press cheese over top - broil or torch until cheese is melted. Top with bread, press, slice in half, and enjoy.

For the Fried Shallots

For the Fried Shallots

grated gruyere, smoked gouda, or Comte cheese (or a mix of all)

1 cup grated gruyere, smoked gouda, or Comte cheese (or a mix of all)

butane torch, optional

butane torch, optional

wire rack set inside rimmed baking sheet

wire rack set inside rimmed baking sheet

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