This sandwich is worthy of a leather-clad corner booth in a dark, elegant steakhouse. It cuts no corners on simple but high-quality ingredients, like tender New York Strip steak, bold blue cheese, fresh romaine lettuce, crunchy radish, and, of course, a Sesame Seeded Sandwich Bun from Arnold®, Brownberry®, or Oroweat®. Made with simple ingredient (no artificial flavors, colors, or preservatives), it's a big step up from an ordinary roll.
As a finishing touch, there's a robust garlic-peppercorn mayo you'll want to slather on everything—you might even want to save some for dipping your frites.
The key to this sandwich is giving the beef that steakhouse treatment. For the perfect sear, pull the steaks out of the fridge 30 minutes before you start cooking, and thoroughly pat them dry. Then season them well before adding to a hot pan. Just a few minutes in the oven helps you reach that perfectly pink medium-rare—but you’re the chef here, so go for whatever doneness you prefer. For the most tender meat, let the steaks rest before you slice them very thinly against the grain.
This sandwich is quick enough to make an excellent weeknight dinner but special enough for birthdays, date nights at home, and the like. —Sarah Wharton
Arnold®, Brownberry®, or Oroweat® Sesame Seeded Sandwich Buns
(10-ounce) New York strip steaks
1 1/4 teaspoons
kosher salt, divided
2 1/2 teaspoons
coarsely ground black pepper, divided
3 to 4
leaves romaine lettuce heart
blue cheese, crumbled
In This Recipe
Remove steaks from fridge and allow to come to room temperature for 30 minutes. Heat oven to 350˚F.
Split the buns and place split-side up on rimmed baking sheet. Place in oven and bake until toasted, 8 minutes.
Pat steaks dry. Sprinkle each with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Heat oil in cast iron skillet over medium-high heat. Add the steak fat-side down to render, about 2 minutes. Then cook sides until well browned, 2 to 3 minutes per side. Transfer skillet to oven and roast until meat reaches 130˚F, about 2 to 3 minutes. Transfer steak to cutting board to rest for 3 minutes for medium-rare.
Meanwhile, finely grate the garlic and stir into the mayonnaise with remaining salt and pepper. Thinly slice radishes and tear leaves to fit buns.
Top the bottom buns evenly with blue cheese. Slice steak very thinly against the grain and divide evenly over blue cheese. Top with lettuce and radish.
Spread the top buns with garlic-peppercorn mayo to taste and place on each sandwich. Serve immediately.