Description
Pepper-crusted steak au poivre nestles between crusty bread, creating a French-inspired sandwich that elevates casual dining. Luxurious flavors meld together, offering you a quick gourmet experience with restaurant-quality taste in minutes.
Ingredients
Scale
Protein:
- 2 boneless ribeye steaks, cut 1 inch thick (about 1.12 pounds)
- 14 cup pickled red onions
Herbs and Seasonings:
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 tablespoon cracked black peppercorns or mixed peppercorns
Dairy and Cooking Ingredients:
- 4 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 12 cup heavy cream
Liquid Ingredients:
- 14 cup cognac, brandy, or sherry
- 1 cup beef stock
Aromatics:
- 1 medium shallot, diced
Salad Ingredients:
- 2 cups wild arugula
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons red wine vinegar
Bread:
- 1 loaf ciabatta bread, cut into 4 portions and halved lengthwise, toasted
Instructions
- Dry the ribeye steaks thoroughly with paper towels, ensuring a moisture-free surface. Generously coat with salt and coarsely ground black pepper, pressing the seasoning into the meat.
- Preheat a cast-iron skillet to medium-high heat. Add vegetable oil and sear steaks for 3 minutes until a golden-brown crust forms. Flip the meat, introduce butter, and continuously baste for another 3 minutes until medium-rare (120F / 49C). Transfer steaks to a resting board for 10 minutes, then slice thinly against the grain.
- Using the same skillet, sauté shallots until translucent, approximately 2 minutes. Incorporate cracked peppercorns and toast briefly. Deglaze with cognac, allowing alcohol to evaporate. Pour beef stock and reduce by half, around 4 minutes. Incorporate cream, stirring until the sauce thickens and coats a spoon.
- Whisk olive oil and red wine vinegar in a bowl. Gently toss arugula to create a light, glossy salad.
- Layer toasted ciabatta with sliced steak, drizzle au poivre sauce, crown with dressed arugula and pickled red onions. Slice diagonally and serve immediately while warm and fresh.
Notes
- Choose thick-cut ribeye steaks for maximum flavor and juiciness, ensuring even cooking and a perfect medium-rare texture.
- Pat steaks completely dry before seasoning to achieve a beautiful golden-brown crust that seals in the meat’s natural juices.
- Let steaks rest after cooking to allow the internal juices to redistribute, preventing dry and tough meat when slicing.
- Use a cast-iron skillet for optimal heat distribution and creating a delicious caramelized exterior on the steak.
- Customize the sandwich by swapping arugula with mixed greens or spinach for different flavor profiles and nutritional variety.
- For a lighter version, use whole grain bread or lettuce wraps instead of ciabatta to reduce carbohydrate intake.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 610 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 40 g
- Saturated Fat: 16 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 115 mg