Ny Steak Sandwich Recipe

Bring to room temperature

Remove the 7-ounce strip loin steak from the refrigerator about 30–45 minutes before cooking so it comes closer to room temperature. Pat dry thoroughly with paper towels—moisture prevents a good sear.

Season

Lightly brush or rub the steak with the canola oil on both sides. Season both sides evenly with 1 tablespoon Montréal steak spice, then sprinkle the 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Press the seasoning gently into the meat so it adheres.

Preheat pan

Heat a heavy skillet (cast-iron preferred) over medium-high to high heat until very hot, about 3–5 minutes. The pan should be smoking faintly when ready.

Sear

Add 1 tablespoon canola oil to the hot skillet and swirl to coat. Carefully place the steak in the pan and do not move it for 2–3 minutes to form a deep brown crust. Flip and sear the other side for 2–3 minutes for medium-rare (internal temperature ~125–130°F / 52–54°C). For medium, cook about 3–4 minutes per side. Adjust times for desired doneness.

Finish with butter

In the last 30 seconds of cooking, reduce heat to medium, add 1 teaspoon unsalted butter to the pan and tilt the pan slightly. Spoon the melted butter over the top of the steak (basting) for added flavor and gloss.

Rest

Transfer the steak to a cutting board and let it rest for 5–7 minutes. Optionally top with 1/2 teaspoon butter as it rests so it melts into the steak. Resting allows juices to redistribute and prevents drying when sliced.

Slice

Slice the steak thinly on the bias (against the grain) into slices about 1/4-inch thick for easy open-faced assembly.

Prepare garlic butter

In a small bowl, combine 1 tablespoon softened unsalted butter, 1 minced garlic clove, 1 teaspoon finely chopped parsley (if using), 1/2 teaspoon olive oil (optional) and a pinch (1/4 tsp) salt. Mix until well incorporated.

Toast bread

Preheat a broiler or a toaster oven to high. Spread the garlic butter mixture evenly over one side of the slice of bread. Place the bread buttered-side up on a baking sheet and broil 1–2 inches from the heat source for 1–2 minutes until golden and bubbling—watch closely to avoid burning. Alternatively, toast in a skillet: heat a small skillet over medium, place buttered-side down and cook 2–3 minutes until golden, then flip briefly to crisp the other side if desired.

Finish

Remove garlic toast and keep warm while steak finishes resting.

Assemble the sandwich by placing the warm garlic toast on a plate, arranging the sliced steak open-faced over the toast so it slightly overlaps. Spoon any resting juices from the cutting board lightly over the steak for extra flavor. If desired, squeeze the lemon wedge over the steak for brightness.

Serve immediately while steak is warm and toast is crisp. Provide extra Montréal steak spice at the table if guests want more seasoning.