Ribeye Sadwich W/ Au Jus Recipe

Season Steak

Remove the ribeye from the refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels. Rub both sides with olive oil, then evenly season with kosher salt, black pepper, and garlic powder.

Heat a heavy skillet (cast iron preferred) over medium-high heat until smoking lightly. Add the neutral oil and, if using, the smashed garlic to flavor the pan for 30 seconds, then discard the garlic.

Sear the ribeye: place the steak in the hot skillet and sear undisturbed 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare (internal temp ~130°F/54°C). Adjust time ±2 minutes for desired doneness. During the last minute, tilt the pan and spoon hot oil over the steak to baste.

Remove the steak to a cutting board and rest 8–10 minutes. Resting allows juices to redistribute and makes slicing easier.

While the steak rests, prepare the onions and rolls. In the same skillet used for the steak (leave browned bits), reduce heat to medium and add 1 tablespoon butter. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, 8–12 minutes until soft and caramelized. If onions brown too quickly, lower heat and add a splash of water.

Butter the cut faces of the rolls with the softened butter. Toast the rolls face-down in a clean skillet or under a broiler until golden and crisp, about 1–2 minutes.

Thinly slice the rested ribeye against the grain into roughly 1/8–1/4-inch slices. Keep warm.

Assemble sandwiches: layer several slices of ribeye on the bottom half of each toasted roll, top with caramelized onions, a slice of provolone or Swiss cheese (if you prefer melty cheese, place assembled open sandwiches under a broiler for 30–60 seconds until cheese melts), and finish with arugula or baby spinach if using. Cap with top roll.

Make the au jus in the skillet used for steak and onions to capture fond (browned bits). Place pan over medium heat. Carefully pour in the red wine (or extra beef broth) and scrape the bottom with a wooden spoon to release fond. Cook 1–2 minutes to reduce slightly if using wine.

Add the beef broth, Worcestershire sauce, and thyme. Bring to a gentle simmer and let reduce 6–8 minutes to concentrate flavor. Taste and season with salt and pepper as needed.

For a slightly thicker jus (optional), mix the cornstarch and cold water to form a slurry, then whisk into the simmering jus and cook 1–2 minutes until thickened slightly.

Off the heat, whisk in the cold tablespoon of butter to give the jus a glossy finish and richer mouthfeel. Keep warm until serving.

Pour au jus into individual small dipping bowls or a small gravy boat for serving alongside the sandwiches.

Serve each ribeye sandwich immediately with a side of warm au jus for dipping. Leftover jus can be refrigerated up to 3 days.