@meat.hanger: Ribeye Steak Sandwich. When I think of a steak sandwich, I usually imagine a beautiful steak cooked medium rare, sliced up between bread with all the works. But I recently got a new kitchen gadget, a meat slicer, and thought I’d try shaving the steak instead to create thin, delicate layers of meat. To start, I left a prime grade ribeye uncovered in the refrigerator for two days to let some moisture evaporate and firm it up. That made it easier to get thin, even slices. The slicer cut through it like butter, and I was already getting excited about all the things I could do with this machine. From a one inch thick steak, I ended up with ten perfect slices. My wife was baking fresh sourdough, so I decided to use that for the sandwich. She did all the work, I just finished it for the video, so all credit to her for that incredible bread. I made some confit garlic, though it went a little too far for my liking. I used some of the oil to brush the sourdough slices and toasted them until crisp on both sides. I picked out the garlic pieces that hadn’t browned too much and spread them over the toast. Next, I added a layer of arugula, lightly oiled and seasoned. For the steak, I fired up the griddle. These thin slices cooked fast. Some I seared longer for a nice crust, and others I just kissed the surface for a light sear. I made a tomato and pepper relish by sautéing shallots, cherry tomatoes, and a mix of hot and sweet peppers until they cooked down. Then I added a bit of sugar, a few cracks of black pepper, a splash of red wine vinegar, and finally some anchovies to give it some umami. I piled the steak slices over the greens and spooned the relish generously on top. Then I spread Kewpie mayonnaise on the top slice of bread, pressed it all together, sliced it in half, and served it with a side of curly fries. The sandwich was fantastic. The flavor was very roast beefesque, but better. I love a classic rare steak sandwich, but this style is definitely up there. Still, a few tweaks would take it to a solid 9. A touch of whole grain mustard, a bit more meat (I used six slices but next time I’ll go with all ten), and turning that confit garlic into an aioli instead of spreading it plain just to take that edge off.

Kerryfootball :

make your own bread but frozen fries 😂

Miguel Joaquín Nolla :

The anchovies are an elite move there idgaf what the haters say

Ezekiel The Guy3 :

How do you tell bread is good? Not the smell, not the look, but the sound of the crust

GrilledSteaks :

Hector :

Is the background music “you got a friend in me” slowed down

Michael Rainey Jr 🇯🇲 :

Finally a steak sandwich without balsamic bs

scrapook :

The steak looks ruined, Cook the steak whole it and then slice it

m :

I got munchies and I watch this

Nic rojas :

Lost me with the sardine tomato bs 😭😭 everything looks phenomenal

darrienmcdaniel :

Me seeing I’ll never taste this bit of perfection

Bluebell :

Yummm

Dave :

I haven’t put this much effort into my own children, let alone a sandwich!

FitFather247 :

make everything from scratch but draws the line at frozen Arby's fries 😆

Jo 🌊 :

Tylee <3 :

let a man enjoy his fries yall damn

SMARTPARTNER.AI :

That sigh of relief when you finally cook that meat just right.

milo😛 :

Porque se ve como IA

Ben Mc :

So now have to buy my own meat slicer

steve_strickland1 :

cnimph :

Solid!!

Mauii376 :

yes that does look good but im more interested in the music why does it sound like toy story "you got a friend in me"

User238292 :

Couldn’t make his own fries but made bread from scratch 🤔

airmaxninetyfives :

Why does this look AI

Barney :

Martin14 :

What the heck anchovies are doing in there?