The Best Steak Sandwich

Ingredients

• 2 pieces Ribeye Steak (about 8 oz each, 1‑inch thick)
• 4 Tbsp Unsalted Butter (softened for the cowboy butter rub)
• 1 tsp Garlic Powder
• 1 tsp Smoked Paprika
• 1 tsp Onion Powder
• ½ tsp Black Pepper (freshly ground)
• 1 tsp Salt (plus extra pinch for chimichurri and shallots)
• 2 medium Shallots (thinly sliced)
• 2 Tbsp Vegetable Oil (for frying shallots)
• ¼ cup Fresh Cilantro (chopped finely)
• ¼ cup Fresh Parsley (chopped finely)
• 2 Tbsp Fresh Oregano (chopped)
• 1 small Red Chili (seeded and diced)
• 2 Tbsp Red Wine Vinegar
• 3 Tbsp Olive Oil (extra‑virgin, for chimichurri)
• 1 small Sourdough Baguette (split lengthwise, toasted)
• 2 Tbsp Mayonnaise
• 1 tsp Ground Mustard
• 1 Tbsp Olive Oil (for searing steak in cast‑iron pan)

Instructions

1. Prepare Cowboy Butter Rub

   In a small bowl combine softened butter, garlic powder, smoked paprika, onion powder, salt, and black pepper. Mix until a smooth paste forms.

   Time: PT10M

2. Season and Roast the Steaks

   Pat the ribeye steaks dry, spread the cowboy butter rub evenly over both sides, and place them on a baking sheet. Roast in a pre‑heated oven at 200°C for about 15 minutes for medium‑rare.

   Time: PT15M

   Temperature: 200°C

3. Slice Shallots

   While the steak roasts, thinly slice the shallots on a cutting board.

   Time: PT5M

4. Fry Crispy Shallots

   Heat vegetable oil in a skillet over medium‑high heat. Add the sliced shallots and fry until golden and crisp, about 5 minutes. Remove with a slotted spoon and sprinkle with a pinch of salt.

   Time: PT5M

   Temperature: medium-high

5. Make Chimichurri

   In a mixing bowl combine chopped cilantro, parsley, oregano, diced red chili, red wine vinegar, olive oil, and a pinch of salt. Stir until well blended.

   Time: PT5M

6. Prepare Mustard‑Mayo Spread

   Mix mayonnaise and ground mustard in a small bowl until smooth.

   Time: PT2M

7. Sear the Roasted Steak

   When the oven time is up, heat a tablespoon of olive oil in a cast‑iron skillet over high heat. Transfer the roasted steaks to the pan and sear each side for about 2 minutes to develop a crust.

   Time: PT5M

   Temperature: high

8. Rest the Steak

   Remove the steak from the pan, place on a cutting board, and let rest for 5 minutes before slicing.

   Time: PT5M

9. Toast the Baguette

   Slice the sourdough baguette lengthwise and place on a baking sheet. Toast in the same 200°C oven for 5 minutes until lightly crisp.

   Time: PT5M

   Temperature: 200°C

10. Assemble the Sandwich

    Spread the mustard‑mayo on the bottom half of the toasted baguette. Layer sliced steak, spoon generous chimichurri over the meat, sprinkle crispy shallots, and close with the top half of the bread.

    Time: PT5M

Nutrition Facts

Calories

600

Protein

30 g

Carbohydrates

35 g

Fat

35 g

Fiber

2 g