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Chuck-Eye Steak Sandwiches




Source of Recipe


My own


Recipe Introduction


I’ve noticed a lot of folks at eGullet.org have been talking about how much they love chuck-eye steaks. When I found them at Walmart, I decided to give them a try. I used this method to try to make breakfast burritos. I put the finished meat and sauce on a flour tortilla and topped it with a sunny side up egg. It tasted good, but was impossible to eat, so I think next time I’ll try it on a brioche bun. The method was wonderful, though and resulted in a really tasty and not over cooked piece of beef. No exact a (mounts – just “to taste”. Note that you can do the searing early in the day and you should start these the day before (salting). You could also use BBQ sauce instead of A1 and omit the egg – I think that would made a great beefy sandwich.


List of Ingredients




Chuck-eye steaks – 2 steak is probably enough to make 3 sandwiches
Kosher salt
Ghee or clarified butter
Freshly ground black pepper
Bisto
A1 steak sauce
1 egg per sandwich
Rolls/Buns (buttered and toasted would be nice)


Recipe



The day before you want to serve the sandwiches coat the steaks in a good amount of salt. Place on a rack in the refrigerator uncovered and leave overnight. The next day rinse the salt off and dry completely.

Melt a bit of ghee in a cast iron skillet. Heat the skillet on HIGH. Quickly sear the steaks to get a good coat on them. The skillet should be hot enough that you get the sear on the outside and the inside is still raw. Remove from the pan and refrigerate until cool. You can proceed as soon as the steaks are cooled or you can do this early in the day. Either way, use the skillet to make your sauce. Lower the heat and add a tablespoon or so of flour to the pan (and more ghee, if needed) to make a little bit of roux. Let it get fragrant and add some water (or red wine, if you like) to make a very thin sauce. Add a bit of Bisto to flavor and thicken it up and some A1 and pepper, to taste. You want this to be about as thick as the A1. Depending on how long you are going to wait to cook the meat, either cover the sauce or refrigerate.

Cut the steaks into smallish chunks (maybe 1/2-inch) and mix with some of the sauce. Place in a baking dish that will go in the CSO. Steam at 210F in the CSO until hot (just a few minutes). Meanwhile cook a sunny side up egg for each sandwich (I use Ashen’s ‘Sunny Side Up’ Egg Method – in the egg section for gorgeous ones). Place some of the steak on the roll and drizzle some sauce over top. Add an egg.