How to Make Perfect Steak Sandwiches for the Super Bowl, According to a Michelin-Starred Chef

robbreport ^

[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.

[Jeff Chandler]

Kamado Joe Classic — Excellent tool.

[virgil]

Steak-umms work with the right ingredients and chopped on a hot frying pan with olive oil.. Onion, mushrooms, provolone all on a toasted french roll that’s crispy on the outside and soft inside. I prefer ribeye but it costs a lot right now. We’re having brisket this weekend. I have an even recipe that works pretty good.

[BozoTexino]

I prefer charcoal over cast iron because of the smoky flavor, but I’ll modify this recipe in that way to try it.

I know beef is expensive but I hit my grocery store frequently as soon as they open to scoop up the about-to-expire steaks for a deep discount. I recently scored a 3-inch thick tomahawk ribeye for $14.

[Dr. Sivana]

Lots of melted cheese on the Steak-umms, too.

[srmanuel]

It really is, all good Kamado Grills are basically the same, you can cook at 200 degrees or 700 degrees, it’s so versatile.

[dennisw]

Steak is too expensive to serve guests this year. I just saw lowly cubed steak going for $6.99, and on sale at this price. Cubed steak was a $3.99 throw away item two years ago.

I would serve grilled oriental burgers. Made from all ground pork or 50/50 ground pork/ground beef. You work some soy sauce, fish sauce, chopped garlic into the raw meat. Recipes on the internet for these burgers. Grill, then serve the same way you serve hamburgers. Where you have a mini-buffet where your guests can grab some raw onion, lettuce, tomato, cheese, ketchup, mustard and so on to dress their burgers.

[ptsal]

Bkmk

[Jeff Chandler]

Kamado Grills are famous for their even heating.

[dinodino]

The food talk is fine, but F the Super Bowl and everyone involved. NFL sucks rocks.

[Jeff Chandler]

I just picked up a couple of these bad boys. They're in the sous vide tank and they're going on the grill for the reverse sear in half an hour.:

[JayAr36]

How to Make Perfect Steak Sandwiches for the Super Bowl, According to a Michelin-Starred Chef

Don’t really need to know. I’ll be just too busy planning my root canal. There’s a super bowl?

Oh, I remember it’s that thing between the two commie teams of Comrade Badwell.

[srmanuel]

I’ve had mine for about 10 years and it’s still going strong, and I use it at least once a week.

Kamado style grills take a little getting use to because of how versatile they are, once you get that down it’s pretty easy to cook everything from a giant brisket to searing a steak at 700 degrees.

[mylife]

sounds good.

[lizma2]

BKMK

[Liz]

Horseradish sauce is teamed with fattier cuts of beef, because the strong flavour cuts through the richness of the beef and makes it lighter and easier to eat. Some also say that horseradish aids digestion, making it a wise accompaniment for an indulgent meal.

All this aside though, it’s just absolutely delicious when smothered on a steak sandwich! If horseradish root is out of season, you might have to stick with a jar from a supermarket. If you can find some though, it’s well worth trying to make your own.

This horseradish sauce recipe requires just a handful of ingredients, and you’ll be rewarded with a hot, punchy sauce that really brings your steak sandwich to life. When we’re talking about what to serve with steak sandwiches, horseradish can be a bit of a dividing option due to just how bold it is, but it’s always a good option to have on your table.

A small ramekin of horseradish sauce on a plate of
sliced roast beef with horseradish cream spooned over top.

[Jeff Chandler]

Have you ever smoked a turkey on it?

[mylife]

Love horseradish sauce

[srmanuel]

Yes, every year for Thanksgiving I’m a real fan of low and slow cooking, Turkey at 200-250 degrees is delicious.

[Liz]

Toasty Pull Apart Cheesy Garlic Bread is easy and tasty.

[Liz]

DIY Stacked Tortilla Taco Pizzas