STEAK SAMMY Recipe

Name: Smith and Rivers STEAK SAMMY Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 8 oz CAB Choice Ribeye; 1 cup Gorgonzola cheese; 2 tbs Black garlic; 4 tbs Butter; 2 cups Arugula; 1 cup Onion strings; 2 slices Sourdough bread; 2 large Potatoes; to taste Salt; as needed Oil for frying

Inspired by Smith and River

Time45m

Serves2

8 oz. CAB Choice Ribeye Served Open-Faced Gorgonzola, Black Garlic Butter, Arugula, Onion Strings, Sourdough, House Cut Fries served open-face

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Ingredients

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Steak and Toppings

8 oz CAB Choice Ribeye

1 cup Gorgonzola cheese

2 tbs black garlic

4 tbs Butter

2 cups Arugula

1 cup Onion strings

2 slices Sourdough bread

Fries

2 large Potatoes

to taste Celtic sea salt

as needed Oil for frying

Method

Steak and Topping Preparation

Prepare the Black Garlic Butter

In a bowl, combine the black garlic and softened butter. Mix until fully incorporated and set aside.

Cook the Ribeye

Season the ribeye with salt and pepper. Heat a skillet over medium-high heat and cook the steak for about 4-5 minutes on each side, or until desired doneness. Remove from heat and let rest.

Toast the Sourdough

In the same skillet, lightly toast the sourdough slices until golden brown on both sides.

Assemble the Steak Sammy

Spread the black garlic butter on the toasted sourdough. Place the sliced ribeye on top, add crumbled gorgonzola, arugula, and onion strings.

Fries Preparation

Prepare the Fries

Cut the potatoes into thin strips. Rinse and soak in water for 30 minutes, then drain and pat dry.

Fry the Potatoes

Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry the potatoes in batches until golden and crispy. Remove and drain on paper towels. Season with salt.