Steak Sandwich | Blackstone Griddles

Sometimes when we're cooking just like in life when we take an extra second to pay attention to the little things a little details That's where we go from good to excellent steak sandwich is simple straightforward. You guys have made a steak sandwich Let me show you how a few little tips and tricks to take your steak sandwich game up like three levels into like excellent territory I'm gonna start with my steak. I'm not gonna be cooking it just yet because I have something I want to do I'm gonna this is called scruffing if you guys have watched the show you've seen this before I'm not doing like a single steak per person I want a big thick steak like a steak for two or maybe even three this thing's huge. I'm scruffing That's when we take a very sharp knife, and we basically just make a crosshatch pattern What we're doing is we're creating more surface area little nooks and crannies for all of our seasoning to get in and the texture Changes to we get those crispy little bits. So your crust. It's like a it's a more dynamic crust So that's tip number one, right? We're giving the steak a chance to breathe a chance to have more surface area a chance for more crispiness now I've got my high plain steak and my blackened seasoning and I'm gonna go pretty hard This is one of the nice things about a huge steak like this I can get a really beautiful flavorful crust because I'm not worried about overcooking my steak. So go hard on all sides You'll see as you start even if you want to you can use your tongs You can kind of push into those little nooks and crannies again That's scruffing opens up surface area and it allows the seasoning to hold which is really really nice. And that's it This is us a tip number two I said I should say screaming hot set to stun oil screaming hot griddle and throw your steak down. You want it sizzling? Instantly because we want to preserve a nice medium at the end on this beautiful rib I while that's going we can get to the rest of our stuff. I've got an onion simple yellow onion This is not a place for technique This is just basic But I am gonna be cooking it in that fat from the beef as the beef cooks some of that fats gonna come out and we're Cooking our onions and beef fat. So maybe that is a tip Andy cook your onions and beef fat Let those cruise for just a bit and let's get to our sauce very simple sauce, but we could just do mayonnaise We could just do mayonnaise, but we're doing mayonnaise a bit of great Poupon or CJ He would love that and a bit of Worcestershire sauce. That's it. These three little things take mayo to a new level We're bringing some acidity with the mustard and we're bringing a bit of savory with the Worcestershire sauce done If you want to you can add a little color at the end just a bit of parsley It just makes everything look nicer. So that's another tip three That's three add a bit of parsley to your sauce for four We're on our way to ten toss your onions around every once in a while when you flip your steak You should see bubbly golden goodness Like now you'll start to see where the little nooks and crannies really start taking shape They really start being being more pronounced while that's cruising Let's get to our sourdough use any bread that you like But cut it thick because this is gonna be a hearty sandwich. We need the bread to hold up to it So thick cut this is from a whole look so I can control how thick it is a bit of oil And and that's it. If you want to grab some of the beef fat and bring that over as well I'm a toast both sides kind of guy Andy you love the texture love love love the texture Once your onions are done Take them off flipping the bread on both sides is nice adding cheese right away cheese on flip so it starts to melt I want to do something extra. Maybe this is number five the fifth and final thing to know I'm a sucker for fresh time fresh herbs in general butter and herbs on a bed or Become the bed so that the steak doesn't get overcooked, but it's like it's like it's a bath It's a little time and butter bath But a bath baby on the griddle So what's happening is the steak is finishing cooking with residual heat not direct heat because the the time is keeping it elevated But what's happening is all this butter this fantastic flavor You can even like flop the steak over let it sit around in that thing But when we rest make sure it's coated in the butter throw the herbs on top and let it rest with the herbs It's just gonna like all the flavors just gonna sink into that steak Bring your bread off. Let your steak rest for at least five minutes before we slice it Then it's time to build we're gonna sauce both sides be as generous or as selfish as you like What's the opposite of generous generous shellfish? obviously The sauce as much as you like then onions then arugula. I love arugula. It's peppery. It's more than just lettuce It's like a flavorful beautiful green and then some of that stunning steak over the top If you want this to be more rare cook it faster if you like this more well done, please don't do well done But you could go medium well over the top But that that's the kind of sandwich people like send texts about I had this sandwich you look at it So this is the one people Instagram about absolutely. This is your steak steak sandwich like to the next level That's what you need for all the newbies out there who haven't had your griddle that long Cleaning and storing your griddle is very very simple If you've seasoned it correctly scrape it clean push everything out through that rear grease And then add a bit of water if some like leftover stuff is really stubborn The steam is gonna lift all of the stubborn stuff. So we have a nice clean surface Then I'm gonna add a bit of oil and that's it This is the main thing Clean it after you cook while your foods resting or while your food's still hot and you want to take a second So you don't burn your mouth and make sure it's shiny clean it right after make sure it's shiny That's all you got to remember and go out on a limb and say this is like not beard friendly. However Ethan is it Ethan friendly? Like yeah, did you get down with that? Yeah, is that your jam Andy? Absolutely. I said that I love this episode. Here we go most definitely Is it all over? No, you did. All right. Thank you So it is beer friendly. I got no words for that It's a savory bomb The melty cheese is wonderful. It's almost like a grilled cheese on the tops and bottom whatever Wow the sweetness of the onions the arugula Mm-hmm You gotta be done with this episode. I Got nothing to say. Whoa, that's what I gotta say. Whoa, I Don't think I can eat a whole one of those. That is a behemoth of a sandwich. Don't worry. I got you That's amazing. I'd appreciate it. So things to remember Scruff your steak little cross hatches Opens up surface area so seasoning can stick Super high heat get that crust. What are the other tips? Season your mayo Oh the butter bath, but the time parsley in the sauce toast both sides of your bread Whether a few other tips in there probably I'm sure I missed anything. Let me know Thank you, I'm gonna get a nap I didn't finish the whole thing let's do it Wow I'm down. Okay Carmelize your onions and beef fat. That was a good one That's all I got. Thank you so much. Let me know in the comments below What would you like to see in the future? Are you gonna make this and I hope you do I really hope you do it cuz it's crazy I do all the stuff like comment subscribe all that fun stuff This is cook eat repeat. We're like to help you become a better cook one recipe at a time I'm your host chef Nathan lippy. See you guys in the next video if I survive this behemoth