The Ultimate Steak Sandwich Recipe

The Ultimate Steak Sandwich Recipe | Jeff Mauro

Level: Intermediate

Makes: 4 sandwiches

Nutrition Information (per serving): Serving size: 1 of 4 servings. Calories: 322; Total Fat: 22 g; Saturated Fat: 7 g; Carbs: 14 g; Fiber: 2 g; Sugars: 3 g; Protein: 13 g; Cholesterol: 49 mg; Sodium: 276 mg.

Total Time: 6 hr 10 min (includes chilling/freezing). Hands-on: 1 hr 5 min.

This recipe is inspired by a memorable sandwich Jeff Mauro enjoyed during a 2023 food tour of Grand Cayman, where Chef Dylan Benoit at Carnivore served an unforgettable steak sandwich under the island sun.

Ingredients

For the sandwich

• Reverse-Seared Black Powder Rub Beef Tenderloin (recipe below), fully cooled to room temperature
• 2 tablespoons unsalted butter, softened
• 4 ciabatta rolls, split
• 1/2 head iceberg lettuce, shaved thin
• 2 Roma tomatoes, thinly sliced
• 1 tablespoon vegetable oil
• 8 slices sharp or aged Cheddar cheese

Chimichurri Sauce

• 1 cup fresh flat-leaf parsley
• 1/4 cup fresh cilantro leaves
• 1/4 cup red wine vinegar
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper
• 1/2 cup extra-virgin olive oil
• Kosher salt and ground black pepper, to taste

Scotch Bonnet Aioli

• 1/2 cup mayonnaise
• 2 tablespoons stone-ground mustard
• 12 tablespoons Scotch bonnet hot sauce (adjust to heat preference)
• 1 tablespoon honey
• 1 garlic clove, finely grated
• Kosher salt and ground black pepper, to taste

Reverse-Seared Black Powder Rub Beef Tenderloin (rub ingredients)

• 1/4 cup black sesame seeds
• 2 tablespoons black peppercorns
• 1 tablespoon poppy seeds
• 1 teaspoon brown mustard seeds
• 1/4 cup kosher salt
• 2 tablespoons dark brown sugar
• 1 teaspoon granulated garlic
• 1 teaspoon dried onion
• 1 center-cut beef tenderloin, trimmed (approximately 2 pounds)

Directions

Prep the tenderloin

• Toast the sesame seeds, peppercorns, poppy seeds, and mustard seeds in a dry pan over medium until aromatic, about 12 minutes, then grind with the salt, brown sugar, granulated garlic, and dried onion to a fine powder.
• Place an oven rack center and preheat the oven to 225F.
• Coat the tenderloin generously with the black powder rub. For deeper flavor, refrigerate overnight on a wire rack.
• Roast until the thickest part reaches 125F for medium-rare (about 23 hours); for more well done, target 135F.
• Cool the cooked tenderloin to room temperature, then chill in the freezer for 1 hour to make slicing extra thin.

Make the chimichurri

• Combine parsley, cilantro, red wine vinegar, and garlic in a food processor; pulse until slightly chunky (about 10 pulses).
• Add crushed red pepper and, while pulsing, slowly drizzle in the olive oil until combined. Season with salt and pepper. (Chimichurri can be made up to 3 days ahead; refrigerate.)

Make the Scotch bonnet aioli

• Whisk together mayonnaise, stone-ground mustard, Scotch bonnet hot sauce, honey, and grated garlic. Season with salt and pepper to taste.

Assemble the sandwiches

• Heat a griddle or skillet to medium. Spread butter on cut sides of ciabatta rolls and toast until golden and crisp, about 3 minutes; keep warm.
• On each bottom roll, spread chimichurri edge to edge, top with shaved iceberg, and add two tomato slices.
• Smear the top roll with the aioli, fully covering the surface.
• Using a sharp knife, slice the chilled tenderloin as thinly as possible.
• Warm a large nonstick skillet over medium-high and lightly brush with vegetable oil. Add a portion of sliced meat, sprinkle with extra black powder rub, and use a metal spatula to break up the meat slightly while it warms.
• Arrange two slices of cheddar in the pan next to the steak to form a "cheese skirt" and let it caramelize about 3 minutes. When the steak is hot and the cheese edge is golden, place the steak onto the melted cheese, then use a thin spatula to lift the steak with the cheese and place it cheese-side-down onto the prepared bottom ciabatta.
• Close, cut, and serve. Repeat for remaining sandwiches.