Craving a show-stopping centerpiece for your next gathering?
Imagine sinking your knife into a perfectly roasted standing rib roast, boasting a deeply browned crust and a melt-in-your-mouth, rosy interior.
Let's unlock the secrets to achieving roast perfection, transforming a humble cut of beef into a culinary masterpiece.
About the Recipe
I've put together a juicy steak sandwich recipe that's gonna knock your socks off! It's got tender steak, tasty toppings, and a secret weapon – caramelized onions.
This ain't your average sandwich. I'm talkin' gourmet vibes, but don't worry, I've got a fast shortcut if you're in a hurry. A garlicky aioli—seriously, it's yum!
First, we're makin' a quick garlic aioli, then some sweet caramelized onions (the real star!) followed by the steak. The beautiful flavors of the beef will become even more developed if you let it rest before slicing. After that, it's just stacking everything onto toasted bread!
Don't be scared off when you glance at those directions. I've made it super easy and clear — even you can follow it! Prep is only 10 minutes, and cook is 1 hour 10 minutes, but trust me, it's worth every second!
I think you'll agree, once you try it, this is the best thing since sliced bread.
Ingredients
Before we plunge into making this awesome steak sandwich, let's gather our supplies – what I mean is, ingredients!
For the quick garlic aioli, you'll need 3/4 cup of mayo – whole egg is best! – and one minced garlic clove. Don't skimp on the garlic; it's important!
Next up, caramelised onions! I use three large onions – brown, white, or yellow; your call! – 3 tablespoons of butter, 2 tablespoons of brown sugar, 1 tablespoon of balsamic vinegar, and a 1/4 teaspoon of salt and pepper.
The steak sandwich? You'll need 600-700g of grilling beef steak. Salt, pepper, 1 tablespoon of vegetable oil, two thickly sliced tomatoes, 60g of rocket, mustard, like American, and, of course, some Turkish bread – about 60cm long. Or four rolls. A generous sprinkling of salt and maybe some fresh rosemary sprigs could even elevate the steak's natural flavors!
Instructions
Alright, with all our stuff ready, let's get cooking, shall we? First, mix your mayonnaise and garlic. Don't skimp on the garlic – it's the flavor MVP! Let it sit for at least 30 minutes so those garlic notes can really sing, but don't let it hang out for longer than 3 days; we're not trying to grow penicillin here.
Next, time for the onions. Get your butter melting in a skillet, and then toss in your onions. Cover it, and let it simmer for 20 minutes – stir once or twice.
** Take that beef out of the fridge – about 20 minutes – for ultimate tenderness.
Season**! Salt and pepper – make it rain!
** Heat oil in a skillet or get that BBQ screaming hot!
Cook the steak** to your liking – medium-rare's my jam
Rest the beef, slice it thinly and get ready to assemble your sandwich!
Recipe Notes
Now, let's chat about these Recipe Notes, because they're like secret weapons in the kitchen! First, I've got a quick shortcut for garlic aioli—but, heads up, homemade aioli is SO worth the extra tiny bit of effort!
Next, caramelised onions? Total game-changer! However, if you're rushed, just sauté onions in butter. Easy peasy! To get that caramelised feel, toss in 2 tablespoons of brown sugar near the end.
About the steak? I used Bavette, which is like the cool, lesser-known cousin of skirt steak. Cheaper and so flavorful! Cook it medium-rare and slice it thin—trust me, it's unbelievably tender! If you can't find it, any grilling beef steak works; a porterhouse would taste amazing.
Nutrition info's there, too! Just so you know exactly what you're biting into—knowledge is power (and yummy)!
Short Recipe Version
Prep Time: 15 minutes
Cook Time: 2-4 hours (depending on desired doneness)
Serving Size: 6-8
Ingredients:
1 (4-5 pound) Standing Rib Roast
2 tablespoons Olive Oil
2 tablespoons Kosher Salt
1 tablespoon Black Pepper
1 tablespoon Garlic Powder
1 tablespoon Dried Rosemary
1 teaspoon Dried Thyme
Instructions:
- Preheat oven to 450°F (232°C).
- Pat roast dry with paper towels.
- In a small bowl, combine olive oil, salt, pepper, garlic powder, rosemary, and thyme.
- Rub the mixture all over the roast.
- Place roast in a roasting pan, bone-side down.
- Roast at 450°F (232°C) for 15 minutes, then reduce oven temperature to 325°F (163°C).
- Continue roasting until desired internal temperature is reached (e.g., 130-135°F for medium-rare).
- Remove roast from oven and let rest for 15-20 minutes before slicing.
- Slice against the grain and serve.
Nutrition Information (per serving, estimated):
Calories: 600-800
Protein: 50-70g
Fat: 40-60g