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cook:
2 h
437,901 views The Ultimate Steak Sandwich- loaded with gruyere, pickled chiles, and creamed spinach!
US
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INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Dry Brine
1 boneless ribeye, (1.5 inch) thick
1 tbsp kosher salt
1 tsp freshly ground pepper
For the Sandwich Toppings
For the Roasted Garlic
1 head of garlic
2 tbsp olive oil, divided
salt & pepper to taste
For the Pickled Chiles
4 Fresno chiles (or jalapeños, serranos), thinly sliced
1 shallot, sliced
For the Pickling Liquid
1 cup apple cider vinegar
1 cup water
2 tbsp kosher salt
1 tbsp coriander seeds
1 tbsp mustard seeds
⅓ cup honey
For the Fried Shallots
4 large shallots, peeled and sliced on a mandolin
1 cup vegetable oil
For the Creamed Spinach
2 tbsp unsalted butter
1 shallot, finely minced
1 clove garlic, finely minced
1 tbsp flour
1 ½ cups half & half
1 (10 oz) bag frozen spinach, thawed
½ tsp freshly grated nutmeg
2 oz shredded parmigiano reggiano
salt & pepper to taste
For the Sandwich Assembly
1 small pan cubano (or hoagie roll)
1 cup grated gruyere, smoked gouda, or Comte cheese (or a mix of all)
TOOLS
cooking playlist, optional
Babish mini prep bowls
plate for dry brining
fridge
Babish Clef knife
Babish cutting board
aluminum foil
oven
food prep gloves
Babish Chef’s knife
Babish glass bowl
heat proof bowls
Babish saucepan
Babish tiny whisk set
Babish mini prep bowls
Babish measuring cups and spoons set
plastic wrap
strainer
mandolin
cut resistant gloves
bench scraper, optional
Babish mixing bowl
Babish sauté pan
rubber spatula
cheese grater
paper towels
fine mesh sieve
plates
Babish nonstick pan
Babish cast iron pan
microplane
baking sheet
Babish Super Slicer
butane torch, optional
Babish tongs
Babish oven glove
heavy pan or chef weight
meat thermometer
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).
1 boneless ribeye, (1.5 inch) thick
1 tbsp kosher salt
1 tsp freshly ground pepper
plate for dry brining
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.
1 head of garlic
Babish Chef’s knife
Babish cutting board
2.
Drizzle with olive oil, sprinkle with salt and pepper, and wrap tightly in aluminum foil.
olive oil, divided
salt & pepper to taste
1 head of garlic
aluminum foil
3.
Roast in the oven for 1 hour, until cloves are browned and jammy.
1 head of garlic
oven
4.
For the Pickled Chiles
1.
Combine chiles, sliced shallot, and reserved garlic clove scraps in a heat-proof bowl.
4 Fresno chiles (or jalapeños, serranos), thinly sliced
1 shallot, sliced
Babish glass bowl
heat proof bowls
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.
1 cup apple cider vinegar
1 cup water
2 tbsp kosher salt
1 tbsp coriander seeds
1 tbsp mustard seeds
⅓ cup honey
Babish measuring cups and spoons set
Babish saucepan
Babish tiny whisk set
2.
While the pickling liquid is cooking, prepare your shallots for frying
4 large shallots, peeled and sliced on a mandolin
Babish cutting board
cut resistant gloves
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 Pickled Chiles
heat proof bowls
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
fine mesh sieve
Babish glass bowl
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.
4 large shallots, peeled and sliced on a mandolin
Babish cutting board
Babish Clef knife
mandolin
cut resistant gloves
bench scraper, optional
2.
Combine the sliced shallots and 1 cup vegetable oil in a cold, high-walled sauté pan.
1 cup vegetable oil
4 large shallots, peeled and sliced on a mandolin
Babish sauté pan
rubber spatula
3.
Heat over medium-high heat until bubbling, reduce heat and fry gently, stirring frequently, until golden-brown.
For the Fried Shallots
Babish sauté pan
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.
1 cup grated gruyere, smoked gouda, or Comte cheese (or a mix of all)
cheese grater
rubber spatula
5.
Drain on paper towels (reserve shallot-infused oil for other recipes) and allow to cool.
For the Fried Shallots
plates
paper towels
fine mesh sieve
6.
For the Creamed Spinach
1.
Prepare shallot and garlic by finely mincing.
1 shallot, finely minced
1 clove garlic, finely minced
Babish Clef knife
Babish cutting board
2.
In a large nonstick pan, heat butter over medium flame until foaming subsides.
2 tbsp unsalted butter
Babish nonstick pan
3.
Add shallot and sweat for 1-3 minutes, until just translucent.
1 shallot, finely minced
Babish nonstick pan
rubber spatula
4.
Add garlic and sauté for an additional 30 seconds, until fragrant.
1 clove garlic, finely minced
Babish nonstick pan
rubber spatula
5.
Add flour and mix with a rubber spatula until the vegetables are evenly coated.
1 tbsp flour
Babish nonstick pan
rubber spatula
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.
1 ½ cups half & half
Babish measuring cups and spoons set
Babish nonstick pan
rubber spatula
7.
Add freshly grated nutmeg and heat until the mixture comes to a simmer.
½ tsp freshly grated nutmeg
Babish nonstick pan
rubber spatula
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)
1 (10 oz) bag frozen spinach, thawed
Babish nonstick pan
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 Pickled Chiles
1 small pan cubano (or hoagie roll)
For the Roasted Garlic
baking sheet
Babish Super Slicer
10.
Remove from heat, stir in parmigiano reggiano, season to taste with salt and pepper, cover and set aside.
2 oz shredded parmigiano reggiano
salt & pepper to taste
For the Creamed Spinach
Babish nonstick pan
rubber spatula
cheese grater
11.
For the Steak
1.
In a cast iron pan, heat vegetable oil over medium heat until smoking.
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.
1 boneless ribeye, (1.5 inch) thick
Babish cast iron pan
heavy pan or chef weight
Babish oven glove
3.
Cook for 3-5 minutes on the first side, until deeply and evenly browned, then flip.
1 boneless ribeye, (1.5 inch) thick
Babish cast iron pan
Babish tongs
Babish oven glove
4.
Cook for an additional 5-7 minutes, flipping as necessary, until rare (125 F° at its thickest point).
1 boneless ribeye, (1.5 inch) thick
Babish cast iron pan
Babish tongs
Babish oven glove
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).
1 boneless ribeye, (1.5 inch) thick
Babish tongs
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
1 boneless ribeye, (1.5 inch) thick
Babish Clef knife
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).
1 small pan cubano (or hoagie roll)
Babish cast iron pan
3.
Spread roasted garlic on both sides of the toasted bread.
head of garlic
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
For the Creamed Spinach
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
1 cup grated gruyere, smoked gouda, or Comte cheese (or a mix of all)
butane torch, optional
wire rack set inside rimmed baking sheet
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