Wagyu Steak Sandwich with Gravy

How good is a real steak sandwich Mike? Isn't it the best? It's just, do you know what, it's comfort food at its best and I think sometimes we don't pay the justice it deserves by doing steak just for the sandwich. I always usually do them with leftovers and this and that but this recipe will convert you to make it a meal in itself. But this is not any steak sandwich, this is a decadent intense like wow factor one and I thought now that you are host of Good Chef, Bad Chef, you play the bad chef here. I've really leaned into the bad chef role Justine, I really have like this is indulgence and naughtiness at its best but as I always say packed full of flavour. Yes and that's what I love, you and I we're on the same page, we love things with flavour. Absolutely. Let's start with the beef. Treating you here with a beautiful Wagyu sirloin. I mean look at the marbling on that, it's just stunning. Dry pan, enough fat there already, plenty of salt, plenty of heat, almost forget about it. As we turn it, we'll introduce some butter, some thyme, the aromatics and baste it and then because I talked about indulgence, we're gonna do a little gravy dipping sauce with it. Oh so wait, so we're going to have this giant steak sandwich and then I'm going to dip that in a gravy. Oh stop it. So I've just got some beef stock there which I'm going to reduce down, I'm going to get you to do some crispy shallots for me please, some crispy onion. Okay just cut into rounds. Just rings, yeah just rings and then we're going to add some tomato in there, some watercress in there, some Dijon mustard, some mayonnaise, really simple. And you don't have one style of onion, you've got the two onions. What have you done with these onions here? I've just sautéed them down and a little bit of olive oil, that's it. Just let them caramelise, let the natural sugars come out slowly, done. I must admit there's a Mexican style dish where you've got your taco and you dip it into that gravy and that's delicious but I've never dipped a steak sandwich into gravy, so this is new for me and I'm all for it really. 100 percent, like I'm using a gorgeous like sourdough sandwich loaf for this but you could do it with a baguette, like a gorgeous French baguette and then like it's the perfect sort of shape to like dip into your pots as well. I've done a steak fritz version before in one of my restaurants like as a lunch menu and look at that, you've got a beautiful crust on there and now we add in the butter. And you can see the fat that's rendering out of that Wagyu there. Absolutely, just basing it and putting the butter and the natural fat that's coming out the beef back into it, so as it's cooking from the bottom it continues to cook from the top as well, so you get a really nice even cook. And with Wagyu beef, you're doing a classic sirloin steak here, how do you like the croissant, how do you like it cooked? I mean with Wagyu because it's a higher fat content, less the better. You want to cook it enough, so like medium rare to medium max, so that you're breaking down those fats but you don't want to overcook it because if you do it medium well, well done, you're going to lose probably up to 50 percent of the yield of the original weight of the steak because there is so much fat in there, so less is more always with Wagyu. Great tip, well that doesn't take long at all to cook. No, it's done, it's done. And I guess the biggest thing you need to remember when you're cooking a beautiful piece of beef like this is rest it. 100 percent. My general rule of thumb, if you cook it for 10, rest it for 5, always half amount of time at least. Okay well while that rests, we can get on to cooking these lovely little rings. Absolutely. They're good. I know, there's just more, just eat them like that. So good. So tasty. All right, so we're going to start off by getting our egg on. Okay. Not too hot Pam. All right, more butter. More butter, never enough butter. Love it. And then our egg straight into it. If you can pick some watercress for me. Of course. And then butter the bread. So a little slurry for this to make it a little thicker. Exactly. And watercress, it's so good for you. It doesn't matter with this. But it is such a great greenery to add just to a salad or a sandwich like this one for sure. And it's peppery, it's fresh. Yeah. That just goes in, whisk it up. All right, bread has been buttered. We've got watercress. Beautiful. Go mayonnaise one side, mustard the other. There's no like, there's no right or wrong with this. Just have fun as long as it all gets in there and it's a lot to get in. I'm certainly going to let you build this when it gets serious with the steak and the egg. So a bit of mustard. So this gravy now, I'm just going to pour into here. Oh, yes. Beautiful consistency. Did you want any salt on the egg? Yes, please. Salt on the egg. I've got a little bit of pepper as well actually. Yeah, and I've got a bit on that. Oh, perfect. Bit of pepper for you. Thank you. And now we'll see the master. Really at work here. So we've got our caramelized onions. Yeah, our caramelized. And then we're going to go with some of this beautiful fresh tomato. Okay. I did them thin because I was thinking this is going to be so chunky. Absolutely. You're going to struggle to get this all in your gob. All right. And then I'm going to go to whole steak. No slicing. I know, naughty, right? Naughty. I promise you it's going to be worth it. Okay. And then we're going to go with our fried egg. That's exactly how I like my fried egg. A little bit dewy. It's almost like when that yolk breaks, it's like an extra sauce. Yeah, exactly that. I always say with a burger or a sandwich, if you cut into it and it doesn't drip down you, you haven't made it right. Good. That's the sign of a, you know, a proper sandwich. We're going watercress now on top. We're just going to close it. How are you going to do that? With love. Oh, Mikey Mike. And then we're going to transfer it. I'm not going to cut it yet. No. I mean, we don't have a standard plate here. We've had to get a platter. This is just crazy now. Chippies. You've got a few chippies as well. Oh, look how perfect these chippies are. Nice chunky chips. Oh, you can't beat a chunky chip, eh? And now this gravy serves two purposes. Exactly. Not bad at all. Not bad. Well, without further ado, we must have a taste of this. You know what? I'm going to cut it to make our lives a little easier. It's just holding it together, right? Because there's so much going on. So much going on. So much deliciousness. All right, you ready? Oh, look at that. Gooey egg, pink steak, all those beautiful layers. Oh, I want to get my mouth around it. It's perfection. I bet everyone at home right now is jealous. Oh, which way? Okay, dip. No wrong way. Just go for it. Dip. And like I say, I need a bib. Look at that. The crispy onions. You've got the heat and the mustard. Beautiful, delicate, rich steak. The gravy is just texturally crunch, soft. Keep talking, I'm busy. The ultimate wagyu steak sandwich, guys. That is the best. Such a naughty chef you are.