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Recipe  •  17 October 2024

 

Steak Sub

If you absolutely adore hearty sandwiches bursting with amazing flavours, you're in for a treat.

This one is a true champion when it comes to satisfying those sandwich cravings. Imagine tender ribeye steak, a luscious bone marrow spread, sauteed bell peppers and onions, and melty provolone cheese–it's like a flavour explosion waiting to unleash its awesomeness in your mouth. So, fasten your seatbelt, my fellow food lover, because this steak sub is about to take you on a culinary journey you won't soon forget. Each bite is a little slice of sandwich heaven, and the flavours are so irresistible, you'll be coming back for more.

YIELD: 4 SANDWICHES
PREP TIME: 15 MINUTES
TOTAL TIME: 1 HOUR (plus 12 hours for bone marrow soaking)

INGREDIENTS

  • 1 pound (450g) bone marrow bones, cut lengthwise
  • 3½ tablespoons sea salt, divided
  • 1¾ teaspoon black pepper, divided
  • 5 tablespoons olive oil, divided
  • 3 green bell peppers, diced
  • 2 red onions, diced
  • 1 teaspoon dried oregano
  • 2 pounds (900g) ribeye steak
  • 3 tablespoons butter
  • 2 garlic cloves, peeled
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 4x 6-inch (15cm) sub-style rolls
  • 16 ounces (450g) provolone cheese slices (about 8 slices)


METHOD

  1. Pour 6 cups of cold water into a large bowl or container. Add 6 teaspoons of salt and whisk until dissolved. Place the bones into the container of salted water, making sure the bones are completely covered. If the bones are not covered completely, add more salted water with the ratio 1 tablespoon of salt per 3 cups of cold water. Whisk the salt into the water in a separate bowl until fully dissolved and then add the additional salted water to the container with bones until the bones are completely covered.

  2. Place the container in the fridge and let the bones soak overnight (SEE NOTES).

  3. When ready to cook, preheat the oven to 350° F (175° C).

  4. Remove the bones from the salted water and pat them dry with paper towels. Place the bones on a baking sheet lined with parchment paper marrow-side up, season with ¼ tablespoon salt and ½ teaspoon black pepper and bake for 15 minutes. Scrape the bone marrow into a medium bowl and set aside.

  5. In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add the bell peppers, red onions, ½ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon dried oregano. Saute for about 15 minutes until tender, stirring occasionally, and set aside.

  6. Pat dry the ribeye steak with paper towels and rub it with olive oil. Season the steak on all sides and edges with 1 tablespoon of salt and 1 teaspoon of black pepper.

  7. Heat a large cast-iron skillet over high heat until smoking. Add the steak and cook for 2 minutes per side, plus 30 seconds on the edges (SEE NOTES).

  8. Add the butter, garlic, rosemary, and thyme to the skillet. Cook over high heat, flipping the steak every 30 seconds and basting it with the melted butter, garlic, and herbs, until it reaches the desired doneness.

  9. Transfer the steak to a cutting board and let it rest for 10 minutes. Slice the steak into thin strips across the grain and set aside.

  10. Slice the bread rolls ¾ of the way through and lay them open-faced. Brush both sides with the herb infused butter left from basting the steak.

  11. Spread a layer of sauteed bell peppers on one side of each bread roll, top with the steak slices and bone marrow spread. Place provolone cheese slices on each bread roll and broil on high for 4 minutes or until the cheese is melted and bubbly, and the bread is golden brown.

  12. Close the sandwiches and serve immediately.


NOTES

  • Soaking the bone marrow bones in salted water overnight helps to draw out impurities and enhances the flavor.
  • Use a meat thermometer to avoid overcooking the steak. A temperature of 120°F (49°C) in the center of the steak will get you rare meat; 130°F (54°C) is medium-rare; 140°F (60°C) is medium; 150°F (65°C) is medium-well; 160° F(70°C) is well done. However, I strongly recommend sticking to medium-rare in this recipe.

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