Rib – Eye Open Faced Steak Sandwich Recipe
Make Rib – Eye Open Faced Steak Sandwich Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak and Marinade
Bread and Toppings
Sauce and Finishing
Method
Steak and Marinade
- 1
Prepare and marinate steak
Pat the ribeye dry with paper towels. Combine 2 tbs olive oil, minced garlic, chopped rosemary, thyme, 1 tsp kosher salt and 1 tsp freshly ground black pepper in a small bowl. Rub the mixture evenly over both sides of the steak. Let rest at room temperature for 30 minutes (or refrigerate up to 4 hours and bring back to room temperature 30 minutes before cooking).
- 2
Cook the steak
Heat a heavy skillet or cast-iron pan over high heat until very hot (a drop of water should sizzle away). Add the steak and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare (internal temp 125–130°F / 52–54°C). If the cut is thicker, reduce heat to medium-high and continue cooking, flipping every minute, until desired doneness. Use an instant-read thermometer for accuracy.
- 3
Rest and slice
Transfer the steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to redistribute juices. Slice thinly across the grain into 1/8–1/4" (3–6 mm) slices. Reserve any juices that accumulate on the board for finishing the sandwich.
Bread and Toppings
- 4
Toast and flavor the bread
While the steak rests, spread softened butter on one side of each bread slice and brush the other side lightly with 1 tsp olive oil. Heat a griddle or skillet over medium-high heat. Toast the buttered side first until golden, 1–2 minutes, then flip and toast the other side 1 minute. Immediately rub the warm toasted surface with the halved garlic clove for a subtle garlic note.
- 5
Sauce and Assembly
- 6
Make the sandwich sauce
Whisk together 1/4 cup mayonnaise, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce and 1/2 tsp fresh lemon juice in a small bowl until smooth. Taste and season with a pinch of coarse sea salt and black pepper. Stir in optional grated Parmesan or blue cheese if using.
- 7
Build the open-faced sandwich
Spread a generous tablespoon of the sauce onto each warm toast slice. Arrange a handful of dressed arugula on top of the sauce, then layer 3–4 slices of the rested ribeye across the bread. Spoon any reserved steak juices over the meat to keep it moist. Add a couple of tomato slices and a few rings of red onion. Top with pickled pepperoncini or pickles if desired.
- 8
Finish and serve
Sprinkle a pinch of coarse sea salt and freshly ground black pepper over the assembled sandwich, and a light dusting of grated Parmesan or crumbled blue cheese if using. Serve immediately while the steak is warm. Suggestion: serve with a simple green salad or fries.