← All recipes Griffin’s Steak Sandwich

Griffin’s Steak Sandwich

Main CourseSandwichesRed Meat

Ingredients

Directions

  1. To make Garlic Aioli for the sandwich: cut the bottom off of a full head of garlic. place in a small baking container covered fully with olive oil. Roast covered with tinfoil on 400F for about 20 minutes. When the garlic is soft, be careful not to burn yourself, squeeze the roasted garlic cloves out of the papery skin. Mix roasted garlic with about half a cup of mayo, a full head of parsley chopped, juice of half a lemon, salt and pepper to taste. Caramelize onions slowly in a sauté pan with a bit of olive oil, salt and pepper until done to your liking. To cook the steak: Generously salt with kosher salt on both sides of the steak and let sit at room temp x20 minutes. Heat ghee or avocado oil (something with a high smoke point) and once glistening use tongs to place steak in pan, fat cap side down. Hold on the pan like this and let the fat cook and render off a bit before laying the steak down completely. Let cook on medium high heat until a sear forms, then flip to do the same to the other side. cooking times differ for all steaks but you dont want to overcook. When the internal temp is about 125F turn down the heat, add 2 Tbsp of butter to the pan and baste the steak with the butter by spooning the liquid over the meat for about a minute let rest on a plate, out of the pan for 10 minutes
  2. While steak rests, toast ciabatta with munster cheese on one half until it gets melty, spread a thick layer of garlic aoili on the other side, spread carmalized onions on top cut steak against the grain in thick strips and place on the sandwiches