Open Faced Steak Sandwich* Recipe

Bring steak to room temperature

Remove the 8 oz steak from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This helps it cook more evenly.

Season both sides of the steak liberally with the kosher salt and freshly ground black pepper, pressing the seasoning into the meat.

Heat a heavy skillet (cast iron recommended) over medium-high heat until very hot, about 3–4 minutes. Add 1 tablespoon olive oil and swirl to coat.

When the oil is shimmering, add the steak. Sear without moving for 3–4 minutes to form a deep brown crust. Flip and add 1 tablespoon unsalted butter to the pan.

Tilt the pan slightly and spoon the butter over the steak (basting) for another 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time +/- for desired doneness.

Remove the steak to a cutting board and tent loosely with foil. Let rest for 5–8 minutes before slicing. Resting redistributes juices.

While the steak rests, make the sauce. In a small saucepan over medium-low heat, melt 1 teaspoon unsalted butter.

Add the minced shallot and sauté gently 1–2 minutes until softened and translucent but not browned. Add the minced garlic and cook 20–30 seconds until fragrant.

Pour in 1 tablespoon heavy cream and 2 tablespoons whole milk and stir to combine. Warm gently until the mixture is just simmering (small bubbles at the edge). Do not boil aggressively.

Reduce heat to low and add the 3 ounces crumbled gorgonzola a little at a time, stirring until melted and smooth. If the sauce is too thick, add a splash more milk (1 tsp at a time) until you reach a thick, spoonable cream consistency.

Season with freshly ground black pepper and a small pinch of salt to taste (note: gorgonzola is salty, so add salt sparingly). Keep sauce warm on very low heat; if it thickens too much, stir in a teaspoon of milk or cream to loosen.

While finishing the sauce, toast the sourdough slices: brush both sides lightly with 1 teaspoon olive oil or spread softened butter. Toast in a 375°F (190°C) oven 6–8 minutes (or in a skillet over medium heat 2–3 minutes per side) until golden and crisp.

Slice the rested steak thinly against the grain into 1/4" (6 mm) slices.

Place the toasted sourdough slices on plates. If using, lay a small bed of arugula or baby greens on each slice to provide a peppery contrast and help catch sauce.

Arrange sliced steak on top of each toast, dividing the steak evenly between the two slices.

Spoon the warm gorgonzola cream sauce over the steak, using all or as much as desired. Allow a little sauce to drip onto the toast for flavor.

Garnish with chopped fresh parsley and a light crack of black pepper. Serve immediately while steak and sauce are warm.