Steak Sando 101
Steak Sando 101
Ingredients
- 2 pounds steak, thick-cut, such as sirloin or ribeye
- 1 tablespoon salt, as needed for seasoning
- 1 teaspoon black pepper, freshly ground, as needed for seasoning
- 2 tablespoons neutral oil, such as vegetable or canola oil
- 4 tablespoons butter
- 4 garlic cloves, smashed
- 4 fresh thyme sprigs
- 8 slices thick-cut white bread, such as Japanese milk bread (Shokupan)
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 1 apple, sliced thinly
Instructions
- 1
Begin by thoroughly patting the steak dry on all sides with paper towels. This helps achieve a better sear. Season both sides of the steak generously with salt and freshly ground black pepper.
⏱️ 5 min
- 2
Heat a heavy-bottomed pan or cast-iron skillet over high heat. Add the neutral oil to the pan and let it heat until it begins to smoke slightly, indicating it's hot enough for searing.
⏱️ 2 min
- 3
Carefully place the seasoned steak into the hot pan. Sear the steak for 3 to 4 minutes on the first side until a deep, crusty brown develops. Do not move the steak during this time.
⏱️ 4 min
- 4
Flip the steak to the other side. Immediately add the butter, smashed garlic cloves, and fresh thyme sprigs to the pan. Tilt the pan slightly and continuously baste the steak by spooning the melted butter, garlic, and thyme mixture over it. Continue cooking and basting for 4 to 6 minutes, or until the steak reaches your desired level of doneness (for medium-rare, an internal temperature of 130-135°F).
⏱️ 6 min
- 5
Remove the cooked steak from the pan and let it rest on a cutting board for 10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
⏱️ 10 min
- 6
While the steak rests, lightly toast the eight slices of thick-cut white bread.
⏱️ 3 min
- 7
To assemble the sandos, spread a generous layer of mayonnaise evenly on four slices of the toasted bread. Spread a generous layer of Dijon mustard evenly on the remaining four slices of toasted bread.
⏱️ 3 min
- 8
Slice the rested steak against the grain into thick, even pieces. Arrange the sliced steak neatly over the mayonnaise-covered bread slices.
⏱️ 2 min
- 9
Layer the thin slices of apple on top of the steak on each mayonnaise-covered bread slice. Place the mustard-covered bread slices on top to complete each sandwich.
⏱️ 2 min
- 10
Cut each assembled sando in half, typically diagonally, for serving. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Sando 101
- 2 pounds steak, thick-cut, such as sirloin or ribeye
- 1 tablespoon salt, as needed for seasoning
- 1 teaspoon black pepper, freshly ground, as needed for seasoning
- 2 tablespoons neutral oil, such as vegetable or canola oil
- 4 tablespoons butter
- 4 garlic cloves, smashed
- 4 fresh thyme sprigs
- 8 slices thick-cut white bread, such as Japanese milk bread (Shokupan)
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 1 apple, sliced thinly
Instructions
- 1
Begin by thoroughly patting the steak dry on all sides with paper towels. This helps achieve a better sear. Season both sides of the steak generously with salt and freshly ground black pepper.
⏱️ 5 min - 2
Heat a heavy-bottomed pan or cast-iron skillet over high heat. Add the neutral oil to the pan and let it heat until it begins to smoke slightly, indicating it's hot enough for searing.
⏱️ 2 min - 3
Carefully place the seasoned steak into the hot pan. Sear the steak for 3 to 4 minutes on the first side until a deep, crusty brown develops. Do not move the steak during this time.
⏱️ 4 min - 4
Flip the steak to the other side. Immediately add the butter, smashed garlic cloves, and fresh thyme sprigs to the pan. Tilt the pan slightly and continuously baste the steak by spooning the melted butter, garlic, and thyme mixture over it. Continue cooking and basting for 4 to 6 minutes, or until the steak reaches your desired level of doneness (for medium-rare, an internal temperature of 130-135°F).
⏱️ 6 min - 5
Remove the cooked steak from the pan and let it rest on a cutting board for 10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
⏱️ 10 min - 6
While the steak rests, lightly toast the eight slices of thick-cut white bread.
⏱️ 3 min - 7
To assemble the sandos, spread a generous layer of mayonnaise evenly on four slices of the toasted bread. Spread a generous layer of Dijon mustard evenly on the remaining four slices of toasted bread.
⏱️ 3 min - 8
Slice the rested steak against the grain into thick, even pieces. Arrange the sliced steak neatly over the mayonnaise-covered bread slices.
⏱️ 2 min - 9
Layer the thin slices of apple on top of the steak on each mayonnaise-covered bread slice. Place the mustard-covered bread slices on top to complete each sandwich.
⏱️ 2 min - 10
Cut each assembled sando in half, typically diagonally, for serving. Serve immediately.
⏱️ 1 min