The Ultimate Steak Sandwich: Ribeye + Pan de Cristal
In this episode, we’re making the ultimate steak sandwich — and it’s seriously next level!
Ingredients
For the Steak
- 2 ribeye steaks about 1 kg / 2.2 lbs total, frozen or thawed
- Salt to taste
- Neutral oil for searing
For the Mayonnaise Base
- 300 ml 1¼ cups sunflower oil (or neutral oil)
- 2 egg yolks plus 1 whole egg
- 1 tsp Dijon mustard
- 2 tsp port wine vinegar or red/white wine vinegar
- Juice of 1 lime
- Salt to taste
For the Steak Sauce (Remoulade-Style)
- ½ batch of the homemade mayonnaise
- 2 dill pickles finely chopped
- 1 tbsp capers minced
- 1 tsp Dijon mustard
- 1 tsp sambal oelek or hot sauce
- Extra lime juice to taste
- For the Caramelized Onions
- 1 large white onion julienned
- 2–3 tbsp kecap manis sweet soy sauce
- 1 tbsp oil
- Salt to taste
For Assembly
- 2 crusty bread rolls e.g., baguette or ciabatta
- Lettuce leaves
- 2–4 slices of cheese e.g., cheddar or provolone
- 1 tomato sliced
Instructions
Sous Vide the Steak
- Set sous vide to 55°C (131°F) for medium-rare.
- Season frozen steaks with salt, vacuum-seal, and cook for 1.5–2 hours.
Make the Mayonnaise
- Blend egg yolks, whole egg, mustard, vinegar, lime juice, and salt.
- Slowly drizzle in oil while blending until thick and creamy.
Prepare the Steak Sauce
- Mix ½ of the mayo with pickles, capers, mustard, sambal, and extra lime. Adjust salt. Chill.
Caramelize the Onions
- Cook onions with oil and salt on low heat for 25–30 minutes until soft.
- Add kecap manis and cook until dark brown.
Revive the Bread
- Spritz stale bread with water and bake at 180°C (350°F) for 4–5 minutes until crusty.
Sear the Steak
- Pat dry the sous vide steak. Sear in a smoking-hot cast-iron pan with oil for 1–2 minutes per side for a crust.
Assemble the Sandwich
- Spread steak sauce on the bottom bun.
- Layer lettuce, sliced steak, caramelized onions, and cheese.
- Broil briefly to melt cheese.
- Top with tomato and the other bun.
Serve
- Slice and enjoy the messy, flavorful masterpiece!
Video
Notes
Key Tips
Freezer-to-sous vide works perfectly for impromptu cravings.
Kecap manis elevates the onions with sweet depth.
Rest the steak before searing to avoid gray bands.
Freezer-to-sous vide works perfectly for impromptu cravings.
Kecap manis elevates the onions with sweet depth.
Rest the steak before searing to avoid gray bands.