Best Steak Sandwich - Cowboy Kent Rollins
Servings 4 sandwiches
Ingredients
- 1 large white onion
- 2 tablespoons kosher salt divided
- 2 tablespoons unsalted butter
- 4 tablespoon olive oil or avocado oil divided
- 6 sprigs fresh thyme
- 1 large elephant ear garlic clove minced
- 2 to 3 pound beef filet or tenderloin
- 3 tablespoons Kent Rollins' Original Seasoning or seasoning blend of your suiting
- 1 large beefsteak tomato
- 4 hoagie buns
- ½ tablespoon coarse ground black pepper
- Arugula or butter lettuce for topping
Mayo Sauce
- 6 tablespoons mayonnaise
- 1 tablespoon french onion dip
- 1 tablespoon spicy mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon horseradish
- ½ tablespoon coarse ground black pepper
Instructions
- Slice the onion into rings about ¼ to ½ inch thick. Sprinkle 1½ tablespoons of salt all over. Mix well.
- Remove the filet from the refrigerator at least 30 minutes ahead of time. Season well with Kent Rollins' Original Seasoning and set aside.
- In a small mixing bowl, combine all the mayo sauce ingredients and mix well. Chill in ice box while the meat and onions cook.
- Preheat the grill to 400, with coals on one side.
- Meanwhile, place a large cast iron skillet over medium low heat and then add the butter and 2 tablespoons of the oil. When the skillet is hot, add the onions, stir well and cover.
- After 10 minutes, stir well again, and place the lid back on and cook for another 5 minutes. Remove the lid, turn the heat down to low and continue to cook for another 10 to 15 minutes or until the onion has a rich brown color. Add the thyme and garlic. Cook for another minute, stirring occasionally. Remove from the heat and set aside.
- Place the filet over direct heat and sear all sides, until you get a good char - about 5 minutes. Using tongs, roll the meat to get all sides evenly cooked.
- Move the filet to the indirect heat side of the grill. Close the lid and cook for another 12 to 15 minutes or until the internal temperature is 100 degrees F. Remove from the grill. Tent with aluminum foil and let it rest for about 8 minutes.
- Cut the beefsteak tomatoes into slices and place on the grill. Cook for about 2 minutes each side. Remove from the grill and set aside.
- Slice the bread in half and use the remaining oil to coat both sides. Season with salt and pepper and place on the grill.
- Cook over direct heat for about 2 minutes or until there are good grill marks on the bread.
- Spread a generous amount of the mayo sauce on both sides of the bread. Place two - three slices of meat, tomato, and onion mixture. Top with lettuce. Place bread on top and serve.
