Posted on 02/10/2022 7:47:41 AM PST by mylife
Steak Sandwiches with Caramelized Onions and Gruyere Serves 4
Caramelized Onions and Horseradish Sauce
2 tbsp. olive oil 2 large onions (about 1.75 lb. total), thinly sliced 4 sprigs thyme 2 garlic cloves, finely chopped .5 c. finely grated peeled fresh horseradish or prepared horseradish .33 c. mayonnaise .33 c. sour cream Sandwiches
2 10 oz. ribeye steaks 5 tbsp. olive oil Curtis Stone Butcher’s Salt 8 slices multigrain bread 8 oz. Gruyère cheese, grated 4 c. (not packed) baby arugula To caramelize the onions, bring pot to medium-high heat. Add oil, then add onions and thyme; sauté 15 minutes, or until onions are golden brown. If too much fond (the tasty brown bits on the pan) begins to form, add a little bit of water and stir.
Add garlic and sauté two minutes, or until beginning to soften. Remove thyme stems. Season with salt and pepper. Remove from heat. If you decide to make them ahead of time, simply reheat them in a pan as you get ready to assemble the sandwiches.
In bowl, mix horseradish, mayonnaise and sour cream. Season with salt. This can be made a day ahead and stored in the fridge.
When you’re read to make your sandwiches, preheat large grill pan over medium-high heat. Coat steaks with 1 tbsp. oil and season with Butcher’s Salt. Grill steaks, turning steaks over every 60 to 90 seconds for about a total of three minutes per side, or until instant-read meat thermometer registers 125°F for medium-rare doneness. Transfer steaks to rack over baking sheet and rest five minutes. Reserve grill pan.
(Excerpt) Read more at robbreport.com ...
I saw a steak in the grocery store recently, priced $62 Dollars.
I will probably have a tomato sandwich while I am not watching Football for going on 5 years already. I did see the 2018 Super Bowl. Done with that business since then.
It looks good…but I’d prefer a Philly Cheese Steak.
To each his own.
Love grilled,ham and Swiss, with brown spicy mustard (regular mustard is OK too). I like either pumpernickel or rye, but a good Italian bread is great too. Gotta have some chips to smash into the sa dwhich too for a good crunch
If you can afford steak that is....on a similar note,, we were at the grocery store yesterday and packs of beef shortribs (4 per pack) were between $15 and $17.
A decent steak cut where I am is around the same price if not more.
Thanks brandon
yer a sick individual LOL
Good steaks are salted, pan seared, and then stuck in an oven with butter on them.
Although I love it grilled as well.
Hell to the yeah!
My wife brought home a porterhouse the other night. $25.99 a pound. Yikes.
Gotta link?
Controlling the heat from charcoal is simple using the Two-Zone method.
Somebody really likes onion rings... :)
nothing wrong with a tomato sangwich except its Feb
Gotta have a good,sear- and another keymis use Himalayan pink salt coarse, or going it yourself fairly course. The salt will crystallize as the steak sears, and you bet a little bit of bit of salty crunch with each bite. Also,going nice peppercorns medium coarse for a great pepper steak too. I love pepper myself, so fresh is best.
While you are waiting for steak to finish, chomp some Jack links peppered beef Jerry, or,have it as snack later that night.
Ya, Brandon is one hella guy :(
Nothing beats sous vide for juiciness.
Yummy
Ok, that’s it, I’m coming over to your place for dinner 😆
😆 i,I, up,eating those,nasty “sandwhiches” hot pockets. Tried one about a year ago after years of not eating them, and nearly gagged
Serves 4
Caramelized Onions and Horseradish Sauce
Sandwiches
To caramelize the onions, bring pot to medium-high heat. Add oil, then add onions and thyme; sauté 15 minutes, or until onions are golden brown. If too much fond (the tasty brown bits on the pan) begins to form, add a little bit of water and stir.
Add garlic and sauté two minutes, or until beginning to soften. Remove thyme stems. Season with salt and pepper. Remove from heat. If you decide to make them ahead of time, simply reheat them in a pan as you get ready to assemble the sandwiches.
In bowl, mix horseradish, mayonnaise and sour cream. Season with salt. This can be made a day ahead and stored in the fridge.
When you’re read to make your sandwiches, preheat large grill pan over medium-high heat. Coat steaks with 1 tbsp. oil and season with Butcher’s Salt. Grill steaks, turning steaks over every 60 to 90 seconds for about a total of three minutes per side, or until instant-read meat thermometer registers 125°F for medium-rare doneness. Transfer steaks to rack over baking sheet and rest five minutes. Reserve grill pan.
Drizzle more oil into grill pan. Grill bread on one side for about two minutes. Divide cheese among four slices. Cover and cook until cheese melts, about two minutes.
Spread about 1 tbsp. horseradish sauce over each of four slices without cheese and then top with arugula. Trim fat and sinew from steaks, then thinly slice steaks across grain. Divide steak among sauce-topped bread. Top with caramelized onions, more sauce and remaining four grilled bread slices, cheese side down.
celebrating thr NFL and the super bowl is anti American
That includes this Superbowl celebratory post advocating a religious feast
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