Steak & Steak Sandwiches

Steaks

1. Sous vide steaks to 130° F
2. Pat steaks fully dry, salt & pepper
3. Sear on grill or cast iron to finish (high heat)
4. Cover and rest steaks for 10 minutes while you make a pan sauce (rest steaks with a pat of butter on each one for extra flavor)

Steak Pan Sauce

Adapted from Bon Appetit

• 1 tablespoon vegetable oil
• 1 small shallot
• 2 garlic cloves
• ¹/₄ cup (¹/₂ stick) cold unsalted butter
• 2 sprigs thyme
• 2 tablespoons Dijon mustard
• 2 teaspoons Worcestershire sauce

1. Preferably in the pan you seared the steaks in (after it cools down), add shallot, garlic, thyme, and 2 Tbps of butter
2. Cook 2-3 minutes until shallot is golden brown
3. Add ¹/₂ cup water and whisk/scrape any stuck on bits from the steak
4. Whisk in 2 Tbps mustard and 2 tsp Worcestershire until smooth
5. Add remaining 2 Tbps butter and whisk until smooth and consistent. Add salt & pepper if needed.
6. Enjoy steak, save the leftovers including pan sauce

Steak Sandwiches

Adapted from Momsdish

Herb Butter

• ¹/₂ cup butter, softened
• 1 Tbsp fresh dill, diced
• 3 garlic cloves

Steak Sandwiches

• Baguette
• Sliced Havarti cheese
• 1 onion
• 1 green pepper
• horseradish sauce/mayo

Assembly

1. Dice green pepper, slice onion into rings, and caramelize both
   • If you have any steak drippings or butter in the leftover dish, add these to the pan
2. Once caramelized, set these aside and keep warm
3. Slice the leftover steak very thinly (think shaved) and gently re-heat just to warm
4. Inside the baguette
   • garlic dill butter
   • horseradish sauce/mayo
   • caramelized onions & peppers
   • layers of steak, with leftover pan sauce in between each layer
   • Havarti cheese
5. Toast or bake sandwiches to melt cheese and serve