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I’ve been craving steak and decided to stretch a ribeye into a meal for two with steak sandwiches.  Instead of waiting for a warm day to grill outdoors, I decided to try Josh’s method of cooking a steak on top of the stove using the constant flip method.  He has been trying all sorts of different foods and cooking techniques since he moved into his own place and he’s teaching this old cook some new tricks.  Instead of cooking a steak and only turning it once, you turn it every 30 seconds in a smoking hot cast iron skillet giving it a more even browning and crusting on the outside and a warm pink center that is so tender it practically melts in your mouth.  Once the steak was on it’s last 30 seconds I added some butter to the pan and some chimichurri and spooned it over the steak which added so much flavor.  Grill some onion and tomato in the remaining chimichurri butter and you’ve got the makings for one impressive sandwich!


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I made a chimichurri with fresh parsley, chives, garlic, lime zest, Aleppo pepper and olive oil.


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Roughly chop parsley and chives.  Mince Garlic, zest lime and add a few shakes of Aleppo pepper.


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Drizzle the olive oil over the herbs and garlic until they are drenched in olive oil.


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Stir in a pinch of salt or salt to taste.  Cover and refrigerate.


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Start with a ribeye (1 inch thickness).  I removed the bone to make it easier to slice afterwards.  Since I’m using the chimichurri, I’m going to season it simply with kosher salt and pepper.


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You’ll need ventilation or an open window when cooking this steak or you may set off the smoke alarm.  Heat a cast iron skillet about 5 minutes over high heat until it starts to smoke.  Drizzle with canola oil.  Pat the steak dry with a paper towel, then sprinkle both sides of steak with kosher salt and pepper and set in the pan for 30 seconds.


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After 30 seconds take some tongs and flip the steak for another 30 seconds.  You’ll do this for a total of 2 minutes on each side for medium rare.



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Another 30 seconds and it’s time to flip it again.


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Getting a little more caramelization with every turn.


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When you get to that last 30 seconds, add a couple tablespoons of butter and a couple tablespoons of the chimichurri to the pan.  It will melt in a jiffy.


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Turn off the burner and just spoon the butter and chimichurri over the steak and let the flavors flow over it.


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Remove the steak and let it rest for a few minutes before you slice it.


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I drizzled the leftover butter and herbs onto a griddle and sauteed some onion and tomato slices for a couple minutes. I also popped in some sourdough bread in the toaster.


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The steak is ready to slice, nice and pink on the inside just the way we all like it.  After I sliced it I made smaller bite size pieces to make it a little easier to bite into.  If you like your steak more well done, leave it in a couple minutes longer, just keep flipping it every 30 seconds


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Layer sandwich with sauteed onions and tomato.  Top with bite sized pieces of ribeye steak and chimichurri.


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Ribeye Steak Sandwich

1 (1 inch) Ribeye Steak, bone removed
Kosher Salt and Pepper
Canola Oil
2 tablespoons Butter
Sourdough Bread, sliced thick
4 thick slices Tomato
1/4 cup Red Onion, sliced Julienne
Parsley, approx 1/2 cup chopped
Chives, approx 1/4 cup chopped
2 cloves Garlic, minced
1 teaspoon Lime Zest
Aleppo Pepper
Salt
Olive Oil

To make chimichurri, roughly chop parsley and chives. Mix together with minced garlic, lime zest and a few shakes of Aleppo pepper.  Salt to taste.  Drizzle olive oil until all the herbs are saturated.  Refrigerate.

Set steak out to room temperature for 5 – 15 minutes before cooking.  Pat dry with a paper towel.  Season steak on both sides with kosher salt and pepper.  Heat cast iron skillet to smoking, about 5 minutes.  Drizzle canola oil in cast iron skillet and lay steak in pan for 30 seconds.  Flip steak every 30 seconds for a total of 4 minutes.  On the last 30 seconds, add 2 tablespoons of butter and 2 tablespoons of chimichurri to the pan.  The butter will melt quickly.  Turn off the heat and spoon the butter and herbs over the steak.  Remove the steak to a cutting board to rest for 5 minutes.  Slice the steak into bite size pieces.

Toast the sourdough bread. Saute the onions and tomato slices in the skillet with the leftover herb butter. Top the bread with the onions and tomato slices.  Arrange steak on tomatoes and spoon chimichurri over top.

Makes 2 Sandwiches