Steak Sandwich Herb Butter (Printable Version)
Tender steak, caramelized onions, creamy Havarti, and garlic-dill butter on toasted baguette for a rich flavor combination.
# Ingredients:
→ Bread
01 -
1 fresh baguette, crusty exterior with soft interior
02 -
30 g unsalted butter, softened
03 -
5 g fresh garlic, minced
04 -
5 g fresh dill, finely chopped
→ Steak and Seasoning
05 -
300 g ribeye steak, thinly sliced against the grain
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ Onions
08 -
150 g sweet onions, thinly sliced
09 -
15 ml olive oil
→ Cheese
10 -
100 g Havarti cheese, sliced
# Steps:
01 -
Combine softened butter with minced garlic and chopped dill until evenly incorporated. Set aside at room temperature.
02 -
Heat olive oil in a pan over medium-low heat. Add sliced onions and cook slowly, stirring occasionally, until they turn golden brown and sweetly caramelized, approximately 25 minutes.
03 -
Bring steak slices to room temperature. Season generously with salt and black pepper. In a hot skillet over medium-high heat, sear steak quickly until browned and cooked to desired doneness, approximately 2 minutes per side. Remove from heat and allow to rest.
04 -
Slice the baguette in half lengthwise. Spread the prepared herb butter evenly on the cut sides. Toast under a broiler or in a hot pan until golden and crisp.
05 -
Layer the toasted baguette with caramelized onions, seared steak slices, and Havarti cheese. Place under a broiler briefly until the cheese melts and bubbles.
06 -
Cut the sandwich diagonally, serve immediately, and enjoy with preferred side dishes.
# Notes:
01 -
Allow steak to rest before slicing to preserve juices. Thinly slice meat against the grain for optimal tenderness.
02 -
Caramelize onions slowly over low heat to develop sweet, rich flavor; do not rush the process.
03 -
Prepare herb butter up to one week in advance; store refrigerated and bring to room temperature before use.
04 -
Use a meat thermometer to achieve desired internal temperature: 52°C for rare, 57°C for medium-rare, and 63°C for medium.