Ribeye Steak Sandwich
Ingredients:
Bread:
Tangzhong:
· 4 tbsp Whole Milk (60g)
· 2 tbsp Water (25g)
· 2 tbsp Bread Flour (20g)
Dough:
· 1 tbsp Instant Yeast (9g)
· ½ cup Whole Milk (95°)
· 2.5 cups Bread Flour (320g)
· 1 tsps Sea Salt (8g)
· 2.5 tbsp Sugar (40g)
· 1 Eggs
· 1 Egg Yolk
· 3 tbsp Softened Butter (45g)
Chive & Horseradish Sauce:
· 1 Handful of Fresh Chives (Finely Diced)
· ¼ Cup Mayo
· ¼ Cup Sour Cream
· 2 tbs Horseradish
· 1 tsps Garlic Powder
· Salt & Pepper to taste
Steak:
· 1.5-2 lbs Bone-in Ribeye
· Brisket Rub:
Salt
Pepper
Garlic
Smoked Paprika
· 1 Vidalia Onion Sliced
· 1 splash red wine
· Provolone Cheese
Method:
Bread:
1. Begin by creating the Tangzhong Paste, in a small saucepan combine the milk, water and flour. Cook and constantly whisk over medium low heat until a paste forms
2. In a bowl combine the yeast, milk and sugar. Stir and set aside until bloomed (5-8 minutes)
3. Once bloomed, stir with the whole egg and egg yolk
4. In the bowl of a stand mixer, add in the dry ingredients, Tangzhong paste, followed by the yeast mixture. Mix on low until fully incorporated
5. Continue mixing until a rough dough has formed, then add in the softened butter one tbsp at a time
6. Mix for an additional 5-7 minutes or until a perfectly smooth dough ball forms
7. Place the dough ball into a lightly greased bowl before applying a damp kitchen towel over the top. Proof for 1 hour
8. Once proofed, punch down your dough and place onto a clean work surface and divide into eight even dough balls.
9. Place the dough balls onto a parchment line baking sheet
10. Place an inverted baking sheet over the top of the dough and let rise for an additional 2 hours. Brush with a whole milk, egg mixture and sprinkle over sesame seeds (optional)
11. Once Risen, bake in a 375° oven for 18 minutes or until golden brown and fluffy
Chive & Horseradish Sauce:
1. In a small bowl combine all the ingredients. Taste to adjust salt and pepper to preference
Steak:
1. Generously season the ribeye using the brisket rub. Season the top, bottom, as well as the side to allow for maximum flavor. Let rest for at least 30 minutes to allow the salts and seasonings to fully absorb into the meat
2. Place the steak into a 275℉ smoker until internal temp reached 85℉, bump up the heat to 425℉ and cook until the internal temp reaches 120℉, the steak will be quite rare, but it will finish as it rest
3. After a 5-10 minutes rest, thinly slice the steak using a sharp knife or deli slicer. If the meat is not warm enough you can place the meat into the au jus to heat back up
4. In a sauce pan cook down the Vidalia onion until it begins to caramelize. Cook until the onion become an amber color then pour over a splash of wine. Allow to reduce and set aside
Ribeye Sandwich:
1. Place down your perfectly toasted bottom bun, followed by a generous spoonful of the creamy chive and horseradish sauce, then a massive helping of the shave ribeye, provolone cheese that should be seared and melted to perfection and finally topped with another perfectly toasted top bun. Enjoy!
