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The Ultimate Steak Sandwich: Ribeye + Pan de Cristal

In this episode, we’re making the ultimate steak sandwich — and it’s seriously next level!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Brunch
Cuisine Italian-American
Servings 2 people

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.
Keyword BBQ, cooking, foodie, greece, recipe