Making Salt Hank's Famous Loaded Steak Sandwich

Ingredients

• 8 pieces Crusty Rolls (ciabatta or baguette halves, split open)
• 2 pounds Ribeye Steak (trimmed, cooked then sliced thin)
• 8 pieces Beef Marrow Bones (about 4‑5 inches long, cut lengthwise if needed)
• 2 large Yellow Onion (one thinly sliced for caramelizing, one sliced for crispy coating)
• 2 tablespoons Unsalted Butter (for caramelizing onions)
• 2 tablespoons Olive Oil (for caramelizing onions)
• 2 tablespoons Cherry Vinegar (adds brightness to caramelized onions)
• 0.5 cup All-Purpose Flour (for coating crispy onions)
• 0.25 cup Corn Starch (mix with flour for extra crispness)
• 1 teaspoon Garlic Powder
• 1 teaspoon Chili Powder
• 0.5 teaspoon Cayenne Pepper
• 1 teaspoon Paprika
• 0.25 teaspoon Mace (ground)
• 1 teaspoon Ground Coriander
• 1 teaspoon Sea Salt (plus extra for seasoning)
• 0.5 teaspoon Freshly Cracked Black Pepper
• 4 cloves Roasted Garlic Cloves (peeled and mashed)
• 2 tablespoons Mayonnaise (for Bama sauce)
• 1 tablespoon Prepared Horseradish (adjust to taste)
• 1 teaspoon Lemon Zest (from one lemon)
• 2 tablespoons Lemon Juice
• 2 tablespoons Fresh Chives (chopped)
• 1 tablespoon Fresh Cilantro (chopped)
• 1 tablespoon Fresh Parsley (chopped)
• 4 slices Cheddar Cheese (or provolone, melt on sandwich)
• 1 tablespoon Soy Sauce
• 2 tablespoons Red Wine (for deglazing pan)
• 1 cube Beef Stock Cube (dissolved in 1/4 cup hot water)

Instructions

1. Preheat Oven

   Set the oven to 450°F (230°C) and let it fully preheat while you prepare the marrow and onions.

   Time: PT10M

   Temperature: 450°F

2. Prepare and Roast Bone Marrow

   Place the beef marrow bones on a lined baking sheet, sprinkle thinly sliced onion over each bone, season with sea salt and cracked pepper, and roast for 20 minutes until the marrow is soft and bubbling.

   Time: PT20M

   Temperature: 450°F

3. Slice Onions

   Using a sharp chef's knife, slice one onion into very thin rings for caramelizing and slice the second onion into ¼‑inch rings for the crispy coating.

   Time: PT10M

4. Caramelize Onions

   Melt butter with olive oil in a large skillet over medium heat. Add the thin onion rings, stir, and cook slowly, stirring occasionally, for about 20 minutes. Add cherry vinegar, stir, and continue cooking another 10 minutes until deep golden and sweet.

   Time: PT30M

5. Prepare Crispy Onion Coating

   In a mixing bowl combine all‑purpose flour, corn starch, garlic powder, chili powder, cayenne, paprika, mace, ground coriander, sea salt, and black pepper. Toss the ¼‑inch onion rings in the mixture until evenly coated.

   Time: PT5M

6. Fry Crispy Onions

   Heat a thin layer of olive oil in a skillet over medium‑high heat. Add the coated onion rings in a single layer and fry 2‑3 minutes per side until crisp and golden. Transfer to a paper‑towel lined plate.

   Time: PT12M

7. Make Bama Sauce

   In a small bowl combine mayonnaise, mashed roasted garlic, prepared horseradish, lemon zest, lemon juice, chopped chives, cilantro, parsley, soy sauce, red wine, a pinch of sea salt and pepper. Mix until smooth.

   Time: PT5M

8. Season and Cook Steaks

   Pat the ribeye steaks dry, season generously with sea salt and cracked pepper. Heat the cast‑iron skillet over high heat, add a splash of oil, and sear each side 2‑3 minutes for medium‑rare (or longer to desired doneness). Remove and let rest 5 minutes.

   Time: PT10M

9. Slice Steak

   After resting, slice the steak thinly against the grain on a cutting board.

   Time: PT5M

10. Toast Bread

    Place the split rolls on the baking sheet and toast in the 450°F oven for 5 minutes until lightly crisp and warm.

    Time: PT5M

    Temperature: 450°F

11. Assemble the Sandwich

    Spread a generous layer of Bama sauce on the bottom half of each roll. Layer sliced steak, a spoonful of roasted bone marrow, caramelized onions, crispy onion rings, and a slice of cheese. Optional: place under the broiler for 2 minutes to melt cheese. Top with fresh chives and a pinch of lemon zest, then close the sandwich.

    Time: PT10M

12. Serve

    Cut each sandwich in half if desired and serve immediately while warm.

    Time: PT0M

Nutrition Facts

Calories

920

Protein

45g

Carbohydrates

62g

Fat

48g

Fiber

4g