When we talk about steak, we’re usually thinking about pan-frying it or cooking it on a grill. In a nice restaurant, you typically want to order a big cut of it yourself and have the meat be the star of the meal. Though you might have a small salad or some potatoes on the side, the steak is what you’re paying the big bucks for. Still, sometimes you may have a craving for beef without wanting to eat an entire slab of it. In situations like these, a nice steak sandwich can really come in handy.
In case you were wondering just how to put one of these together, we’ve got a great guide for you today. As it turns out, Gordon Ramsay has his own perfect version of the steak sandwich that truly turns out so deliciously. If you follow these steps exactly, you’ll get the same steak flavor you crave in a more portable, easy to eat package. Ready to get started? Let’s do it.
Here’s what you’ll need:
Sandwich:
- beef tenderloin
- head of garlic
- olive oil
- bunch of thyme
- lettuce
- 1-2 tablespoons of butter
- ciabatta bread
- 3 tablespoons of mayonnaise
- 3 teaspoons of whole-grain mustard
- salt
- pepper
Relish:
- 1 teaspoon of sherry vinegar
- red onion
- 1-2 red chilis
- red and yellow baby tomatoes
- thinly sliced basil
- olive oil
- salt
Here’s what you do:
1. First, begin by seasoning your tenderloin generously with rough sea salt and cracked pepper. Make sure it’s evenly coated all over. In the meantime, get a frying pan going over medium-high heat and pour in some olive oil. When it gets hot, carefully put your beef in the pan. Tilt the pan forward to sear the backside of the steak in the oil as well. Turn the fillet all the way around to get a gentle sear on all sides.
2. Next, chop your head of garlic in half through the middle and put the cut sides down in the pan as well to roast it. Throw a bunch of thyme in the oil as well to fry it. As the steak cooks, use tongs to turn it up on its edges as well to sear the ends and render any extra fat.
3. Once the steak is seared, move it on top of your roasted garlic halves as a kind of shelf. Add your butter and use a spoon to baste it over the steak. After a minute or so, put the entire pan in the oven at 400 degrees for 15-17 minutes. In the meantime, you can prepare your relish!
4. Heat more olive oil in a frying pan. Finely chop your onion and red chilis and throw them in the pan—leave the seeds if you want more heat! In the meantime, cut a handful of red and yellow cherry tomatoes in half. Add salt and pepper to the pan and throw your tomatoes in as well, breaking everything up slightly with a wooden spoon.
5. After a minute or so, add a teaspoon of sherry vinegar for some acid. Keep cooking it over medium heat until the tomatoes break down into jam-like consistency. Slice up a bunch of basil leaves thinly and throw those in the pan as well, stirring everything together. Finally, mix together your mayo and mustard in a side dish as well.
6. Around this time, your steak should be done as well! It should be medium-rare and springy to the touch when you take it out of the oven. Wrap the pan in foil and let the steak cool in it for about 15 minutes while you prepare your bread.
7. Finally, chop your ciabatta bread and drizzle it with a little bit of olive oil on each side. Throw it in a frying pan or on a stovetop grill to crisp up each side a bit before taking it off. Finally, slice your steak up gently and spread your mayo mix on each side of the bread. Add lettuce, then beef slices, then relish. Add another slice of lettuce and the other half of bread and you’re ready to eat!
Although this recipe does take a little bit more work than your average sandwich might, the results are undeniable. Your steak will be perfectly seasoned and perfectly cooked, contrasting perfectly with website the creamy mayo and the crispy bread. As always, have fun with this recipe and let us know what you think!
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