Steak It Easy Recipe

Prepare and rest steak

Remove the beef tenderloin from the refrigerator 20–30 minutes before cooking to come toward room temperature. Pat dry with paper towel. Season both sides with kosher salt and freshly ground black pepper.

Sear and cook steak

Heat a heavy skillet (cast-iron preferred) over medium-high heat until hot. Add 1.5 tbs olive oil and 1 tbs unsalted butter. When butter foams, add the tenderloin. Sear without moving 2–3 minutes per side until a deep brown crust forms. Reduce heat to medium and continue cooking 2–4 minutes per side depending on thickness for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time for desired doneness. Remove steak to a cutting board and tent loosely with foil; rest 8–10 minutes.

Slice and assemble sandwich

Slice the rested tenderloin thinly against the grain into 1/4-inch slices. Meanwhile, slice the baguette lengthwise and lightly toast cut sides in a hot oven or skillet 2–3 minutes until just crisp. Spread about 2–3 tbs of the special sauce on both cut sides of the baguette. Layer arugula on the bottom half, arrange steak slices over the arugula, top with sautéed mushrooms, caramelized onions, sautéed red onions, and place 3 slices of edam cheese over the warm steak so it slightly melts. Close the baguette, press lightly, and slice into two portions if desired.

Caramelize yellow onions

In a medium skillet over medium-low heat, add 1 tsp butter and 1 tbs olive oil. Add the thinly sliced yellow onion and a pinch of salt. Cook, stirring occasionally, for about 15–20 minutes until deep golden and soft. Stir in 1/2 tsp brown sugar and 1 tsp red wine vinegar, cook 1–2 more minutes to deglaze. Remove and keep warm.

Sauté red onions

In the same skillet over medium heat, add a little oil if needed and add the thinly sliced red onion. Sauté 3–4 minutes until softened and slightly translucent. Remove and set aside separately so the sandwich contains both caramelized yellow onion (sweet) and quick-sautéed red onion (bright).

Sauté mushrooms

Add 1 tbs olive oil to the hot skillet over medium-high heat. Add the sliced mushrooms in a single layer, season lightly with salt and pepper, and cook without disturbing for 2–3 minutes to brown. Stir and cook another 2 minutes until tender and browned. Optionally deglaze with 1 tsp red wine vinegar, toss, then remove and keep warm.

Make special sauce

In a small bowl combine 1/4 cup mayonnaise, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, and 1/2 tsp lemon juice. Whisk until smooth and adjust seasoning to taste. This is the sandwich 'special sauce'.

Prepare ranch dip

If using store-bought ranch, transfer 1/2 cup to a small serving bowl. If making quick ranch, thin 1/2 cup mayonnaise or Greek yogurt with 2–3 tbs milk and stir in 1 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt and pepper to taste. Chill until ready to serve.

Prep and roast fries

Preheat oven to 425°F (220°C). Toss the cut russet potatoes with 1 tbs olive oil, 3/4 tsp sea salt, 1/4 tsp black pepper and 1/4 tsp paprika. Spread in a single layer on a rimmed baking sheet. Roast 25–30 minutes, flipping halfway, until golden and crisp at the edges. Serve hot with the ranch dip on the side.

Assemble salad

In a bowl combine 2 cups mixed salad greens, halved cherry tomatoes, sliced cucumber and very thin red onion slices. Drizzle with 1 tbs olive oil and 1 tsp red wine vinegar, season with salt and pepper to taste, and toss gently to coat. Serve chilled alongside the sandwich and fries.