The Definitive Steak Sandwich
Técnica

If constructed correctly, this sandwich is one to be eaten dans privé, or at least in the company of familiar others: the taste is such that it will convert even the most refined Oxford Graduate into a ravening snarling animal; precisely what one wants from Extreme Gastronomy (and far superior to those who insist on faking a small series of orgasms at the dinner table).

Ingredienti:
Técnica
  1. Two hours prior to eating, finely slice enough onion to suit your own personal taste (we find cubed to be most satisfactory) and sprinkle with a teaspoon of demerara sugar.
  2. Again to taste, coarsely grind enough peppercorns to cover the steak with enough over to line the pan. (This should be done with a pestle and mortar, or failing that the end of a solid rolling pin in a strong bowl).
  3. Remove the steak from the fridge, and rub the ground pepper corns in to both sides and leave it to rest.
  4. When the steak has lost the chill of the fridge, put your steak pan on to heat (ideally this will be a heavy gridle) and add a little butter to act as an indicator, along with a sprinkling of the pepper corns. At the same time put another pan on to heat, again with a small amount of butter (this pan will be for the onions).
  5. When the butter starts to sizzle in both pans, add the steak to the former and the onions to the latter.
  6. Slice the loaf with two slices per person and place in the oven to warm.
  7. Add an extra knob of butter to the onions and circulate, ensuring that none are sticking to the pan and drying out. Keep the heat low to ensure this.
  8. For best cooking, the steak should only be turned once, we find after about 2 minutes is best for a rare to medium cooked steak.
  9. When the steak is cooked remove from the pan (the onions should be left in the pan but have the heat turned off) and place on a chopping board that will catch any juices that run off during carving.
  10. Remove the bread from the oven and place in the steak pan, so as to toast (and score if using a gridle) the outside and pass on some of the flavour. Stack the bread in the pan (the heat should now be turned off) to keep it warm.
  11. Carefully slice the steak into strips removing any fat as you go. Put to one side of the board, and use a piece of bread to soak up any escaped juices (there should be plenty).
  12. Add the steak and caramalised onions to the bread and slice in half diagonally. Serve.
    Nota Bene: taste the sandwich before adding further condiments as they may not be required.

Makes one sandwich. Repeat for more, taking into account cooking time may be higher for the steak if there is more than one piece per pan.
Goce!

Print this page