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The Perfect Steak Sandwich

Posted by: Bob Hart | 9 December, 2010 - 12:41 PM

Bob Hart's Perfect Steak Sandwich

Among the things we will be serving for our casual lunch for Denis Walter's final program for 2010 are my legendary steak sandwiches. Try them for yourselves:

Select your steaks - four of them. Go to a real butcher and ask him to slice four perfect steaks, each between 1cm and 2cm in thickness, from block of aged rib eye or porterhouse.

Prepare some seasoned butter: flatten, peel and chop two large garlic cloves and mash them, with the flat of a cook’s knife, into a generous pinch of sea salt. Place the garlic/salt mix in a small bowl and mash in 125g of unsalted butter which you have allowed to soften to room temperature. Add a cup of chopped flat-leaf parsley, 2 tbs lemon juice, 1 tbs Dijon mustard and several grinds of pepper. Combine well and put to one side.

Now, the bread: a light, flat ciabatta loaf or roll is best. Philippa’s loaf is perfect.

Heat and lightly oil a ribbed grill or gas barbeque. A Weber Baby Q is ideal, but the only real requirement is that your cooking device must be seriously hot. Drizzle your steaks with EV olive oil and season with sea salt and freshly-ground pepper. Slap them on the grill, cook them for a couple of minutes a side - no more than that - remove to a warm plate and loosely cover with foil for about five minutes.

Now, split and lightly grill both sides of your ciabattas rolls - if you are using Philippa's ciabatta loaves, cut them into three - outsides first. Then, spread the inside surfaces with your seasoned butter. Position a steak on each ciabatta base, top with a dollop of the butter and a few thin slices of raw salad onion. Replace the top. Eat.

Blog comments

Pat Saturday 9 April, 2011
G'day Pat, That makes perfect sense. I often use Turkish bread, especially if there is no ciabatta around. I am happy with either. Thanks for your input.

BOB HART Tuesday 12 April, 2011 - 9:50 PM
Whilst the recipe is very good, the selection of bread creates some conjecture. I made a number using half with Phil's ciabatta and the balance Turkish bread.
The consensus was the Turkish bread contributed to the overall tenderness of the sandwich, while some thought the firmness of toasted ciabatta was a nice contrast.

Pat Saturday 9 April, 2011 - 1:34 PM