Dry Aged Rib Eye Sandwich* Recipe

Season and Rest

Pat the dry-aged rib eye dry with paper towels. Evenly season both sides with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 20–30 minutes while you prepare other components.

Sear and Slice

Heat 1 tbs olive oil and 1 tbs butter in a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Sear the rib eye 2–3 minutes per side for medium-rare (adjust time for thickness). Use an instant-read thermometer to target 125–130°F (52–54°C) for medium-rare. Remove steak to a cutting board and tent loosely with foil; rest 5–10 minutes. Slice thinly against the grain into 1/8–1/4" strips.

Toast Rolls and Assemble

Split the French rolls and lightly toast cut sides in the hot skillet for 30–60 seconds until golden. Divide sliced steak among rolls, top each portion with sautéed onions and a slice of provolone. If desired, return sandwiches to the skillet, cover briefly just until cheese melts (30–60 seconds). Serve immediately with a small bowl of warm au jus for dipping.

While the steak rests, heat 2 tbs butter and 1 tbs olive oil in a medium sauté pan over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until softened, about 8–10 minutes.

Add 1 tsp brown sugar and 1 tsp balsamic vinegar, reduce heat to medium-low and continue to cook, stirring every few minutes until onions are deeply golden and caramelized, about 10–12 more minutes. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Keep warm until assembly.

In a small saucepan over medium heat, melt 1 tbs unsalted butter. Add 1/4 cup dry red wine and simmer 1–2 minutes to reduce slightly (skip wine if you prefer).

Add 1 cup beef demi-glace (or concentrated beef stock) and 1/2 cup beef stock. Stir in 1 tsp Worcestershire sauce, 1/4 tsp black pepper and 1/4 tsp kosher salt. Bring to a gentle simmer and reduce for 3–5 minutes until slightly thickened and well combined. Taste and adjust seasoning. Keep warm; transfer to a small dipping bowl when serving.

Cut the 2 russet potatoes into 1/4–1/2" sticks. Rinse in cold water until water runs clear to remove excess starch, then dry thoroughly on paper towels or a clean kitchen towel.

Heat 4 cups vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry par-cooked potatoes in batches until golden brown and crisp, about 2–3 minutes. Drain on paper towels and immediately season with 1 tsp kosher salt and 1/4 tsp freshly ground black pepper. Keep hot and serve alongside sandwiches.

Place a small cup of warm au jus at the side of each sandwich for dipping. Sprinkle fries with chopped parsley if desired. Serve sandwiches hot with fries and au jus.