Steak Grinder Recipe

Bring steak to room temperature & preheat

Remove the Wagyu steak from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. This ensures even cooking. Preheat a heavy skillet or cast-iron pan over medium-high heat until very hot (or preheat a grill to high, about 500°F/260°C).

Season steak

Pat the steak dry with paper towels. Lightly brush with 1 tablespoon vegetable oil on both sides. Season both sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Cook steak

Place the steak in the hot pan or on the hot grill. For 1 lb steak around 3/4–1 inch thick, sear 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time for thickness and preferred doneness. Do not overcrowd the pan; press slightly for contact but avoid flattening the meat.

Rest & slice

Transfer the cooked steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute. Then slice thinly across the grain into 1/8–1/4 inch slices for shredding or layering on the sandwich.

Prepare baguette

While the steak rests, split the baguette lengthwise. Spread the cut sides with softened butter. Place the buttered baguette cut-side-down in the hot pan or under a broiler for 1–2 minutes until golden and lightly crisp. Remove and rub the cut interior with the halved garlic clove for a hint of garlic flavor.

Assemble & melt cheese

Pile the sliced Wagyu evenly on the bottom half of the toasted baguette. Top the hot meat with the Swiss cheese slices (6 slices should cover an 8–10 inch baguette). Place the assembled open sandwich briefly under a broiler or cover pan with a lid for 1–2 minutes until cheese is melted and slightly bubbly. Watch closely to avoid burning.

Finish sandwich

Spread the house-made horseradish sauce (see below) on the top half of the baguette to taste. Close the sandwich, press gently, and slice into 2 portions. Serve immediately.

Combine 1/4 cup prepared horseradish (or freshly grated equivalent), 1/4 cup sour cream, 2 tablespoons mayonnaise, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, and 1/2 teaspoon honey (optional) in a small bowl.

Whisk until smooth and homogenous. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust heat or acidity: add more horseradish for spice, more sour cream for creaminess, or a pinch more honey to tame heat.

Cover and refrigerate for at least 15 minutes to let flavors meld. The sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator.