The Greatest Steak Sandwich Recipe

Juicy. Tender. Loaded. Legendary.

A steak sandwich should taste like steak—not bread, cheese, or a pile of unnecessary toppings.

The GOAT Steak Sandwich begins with butter-tender Snake River Farms Wagyu New York strip, cooked sous vide at 125°F for edge-to-edge medium-rare perfection, then hard-seared and butter-basted until deeply caramelized.

The steak is rested, sliced thinly across the grain, and piled onto toasted ciabatta with creamy avocado aioli, sweet caramelized onions, peppery arugula, and a finishing drizzle of balsamic reduction.

Simple ingredients. Precise execution. No shortcuts. This is the steak sandwich every other steak sandwich is trying to become.

Yield: 4 sandwiches
Sous Vide Temperature: 125°F
Sous Vide Time: 2 hours

Ingredients

• 1 1/2 pounds Snake River Farms Wagyu New York strip steak
• 4 sandwich-size ciabatta rolls
• 1 cup GOAT Avocado Aioli
• 2 cups caramelized onions
• 2 cups fresh arugula
• 1/2 cup balsamic reduction, for drizzling
• Diamond Crystal Kosher Salt
• Fresh cracked black pepper
• Unsalted butter, for basting
• Fresh thyme
• Fresh garlic cloves, smashed

GOAT Avocado Aioli

• 1 ripe avocado
• 1/2 cup Duke’s mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, finely minced
• Diamond Crystal Kosher Salt, to taste
• Fresh cracked black pepper, to taste

Combine the avocado, mayonnaise, lemon juice, Dijon mustard, and garlic in a blender or food processor. Blend until completely smooth. Season with Diamond Crystal Kosher Salt and fresh cracked black pepper. Refrigerate until ready to use.

Equipment

• Sous vide circulator and container
• Vacuum-seal or freezer-safe bag
• Cast-iron skillet
• Tongs
• Sharp slicing knife
• Cutting board
• Blender or food processor
• Instant-read thermometer or temperature probe

Instructions

1. Season the New York strip generously with Diamond Crystal Kosher Salt and fresh cracked black pepper.
2. Place the steak in a vacuum-seal or freezer-safe bag and seal it.
3. Preheat the sous vide bath to 125°F and cook the steak for 2 hours.
4. Remove the steak from the bag and dry it completely with paper towels.
5. Heat a cast-iron skillet over high heat until extremely hot.
6. Add the steak and sear aggressively on every side until a deep brown crust forms.
7. Add unsalted butter, fresh thyme, and smashed garlic to the skillet.
8. Tilt the skillet and baste the steak continuously with the foaming butter for approximately 30 to 60 seconds.
9. Transfer the steak to a rack or cutting board and rest for 10 to 15 minutes.
10. Slice the steak thinly across the grain.
11. Split the ciabatta rolls and toast the cut sides until crisp and golden.
12. Spread GOAT Avocado Aioli generously over both cut sides of each ciabatta roll.
13. Layer the bottom roll with thinly sliced Wagyu steak.
14. Add caramelized onions and fresh arugula.
15. Drizzle with balsamic reduction.
16. Close the sandwich and serve immediately.

Chef Tips

• Dry the steak completely before searing. Surface moisture prevents proper crust development.
• Use a very hot cast-iron skillet and sear quickly so the interior stays medium-rare.
• Rest the steak before slicing or the juices will run out onto the cutting board.
• Slice thinly and always cut across the grain for maximum tenderness.
• Toast the ciabatta until crisp inside but still tender enough to bite cleanly.
• Do not skip the balsamic reduction. Its acidity and sweetness tie the entire sandwich together.
• Build the sandwich immediately before serving so the bread stays crisp.

Make-Ahead and Storage

The avocado aioli may be prepared up to 24 hours ahead. Press plastic wrap directly against the surface and refrigerate in an airtight container to limit browning.

The caramelized onions may be prepared up to four days ahead and refrigerated. Reheat gently before assembling the sandwiches.

The steak may be cooked sous vide in advance, chilled in an ice bath, and refrigerated for up to three days. Reheat it in the sous vide bath before drying and searing.

Store leftover steak, aioli, onions, arugula, and bread separately. The assembled sandwich should be eaten immediately and should not be refrigerated whole.

Related Recipes

• The Greatest Avocado Aioli Recipe
• The Greatest Roasted Garlic Butter Recipe
• The Greatest Cheesesteak Sandwich Recipe

Nutrition disclaimer: Nutritional information is provided only as an estimate and may vary based on specific ingredients, brands, portion sizes, preparation methods, and substitutions. THE GOAT CHEF™ does not guarantee the accuracy of nutritional calculations.