Havarti Ribeye Sandwich
american
havarti ribeye sandwich
Ingredients
1 Tbsp. Butter
2 Tbsp. Olive Oil, (divided)
8 Ounces Button or Creminis Mushrooms, cleaned and thinly sliced
¼ Cup red wine, Cabernet Sauvignon
1 Tbsp. Worcestershire sauce, (divided) – I use; Col Pabst ‘Private Stash’ all malt amber lager Worcestershire!
1 Tbsp. Kosher Salt
¼ cup Real Mayonnaise
2 Tbsp. Brown or Whole Grain Mustard
1 Med-Lrg tomato, thinly sliced (Heirloom preferred for taste)
4 Slices, Havarti Cheese – (Deli Slices)
½ Cup Pickled Cabbage or your choice of lettuce and pickles.
1 12’’ Baguette
1 12 to 16 ounce Ribeye Steak, 1 ½ inch thick (preferably grass fed, locally raised… see your butcher! Mine is Kettle Range Meat Co. in Milwaukee, Wisc.)
Directions:
Preheat oven to 425° F
Remove steak from refrigerator and packaging, let stand at room temperature for 30 minutes while preparing other ingredients
In a medium size skillet over medium heat, melt butter and 1 tbsp. oil.
Add Mushrooms and sauté until slightly brown and moisture is released.
Add wine and ½ tbsp. Worcestershire Sauce stir and reduce by half and alcohol taste is gone. About 3-5 minutes, salt to taste. Remove to a bowl to cool.
With a paper towel, pat dry the steak and evenly coat both sides with Kosher salt, let rest for another 10 minutes while skillet is coming up to temperature
Brush heavy large skillet (cast iron preferred) with oil; heat over medium-high heat until oil is smoking hot. (you will need to turn on your exhaust fan)
Blot steak once more with a paper towel to remove any remaining moisture, (dry steak makes for a better sear) now place the steak in the hot skillet.
Be patient, DO NOT TOUCH THE STEAK FOR 3 MINUTES!
After 3 minutes check for a golden crust, if good, flip! If not, leave on this side 1 minute more, then flip over
Place skillet with steak into the preheated over to finish cooking;
5 min / Med Rare
6 min / Medium
7 min / Med Well
Remove steak from oven, place on a plate, loosely cover with foil and rest while preparing other ingredients.
While the steak is resting, prepare the Mustard Aioli:
Mix Mayonnaise and Mustard in a small mixing bowl
Add remaining ½ Tbsp. of Worcestershire Sauce stir to combine
Salt and Pepper to taste
ASSEMBLY
Slice baguette down the middle to get an Upper and Lower half.
Spread Mustard Aioli onto both slices of bread
Place Havarti cheese on the bottom half
Thinly slice the steak against the grain and place on top of the cheese
Add the mushrooms and a little bit of the juice onto the steak
Place the tomatoes on next then the Pickled Cabbage / lettuce & pickles
Top with upper slice of baguette