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]

How difficult is it to regulate the temperature?

[Jim W N]

Steak in that pic looks a little too rare for me - I like rare but maybe a little more medium rare I guess.

Love those parties where you get little nibbles of so many good dishes. No Super Bowl parties in New Mexico around me that I know of.

Think I’ll just stick to Blaze pizza and coke on Sunday. My Momma always used to say pizza and football go together like peas and carrots...

[srmanuel]

It’s not difficult but it’s not an exact science, which is part of the charm to me.

If you are familiar with how a Kamado Grill works, there is usually a fly wheel vent at the top and a large slide opening vent at the bottom, the less air flow you allow the lower the temperature

But a number of factors play into how hot it burns besides the vent openings, type of charcoal you burn, the wind, etc.

If you are going to cook something low and slow the biggest thing to learn is patience don’t try to rush it, brisket is the hardest IMO, you can easily spend 8-10 hours or more cooking a larger on, so plan accordingly.

Search YouTube for some Kamado Cooking videos and watch an experienced griller, that’s what I did and they were very helpful.