Ribeye steak sandwich with rosemary horseradish mayo

[therapysessions]

Hi everyone. First post! I was invited by by
nadz0r . I just wanted to note that i'm from New York, so I'll do my best to adjust recipes I post here to international measurements. Sorry, Americans want to use special units that no one else in the world uses cause we like to be annoying.



Ingredients
Serves 2

• 2 8 inch / 20 cm french baguettes, split in half
• 1 pound / 450 grams dry-aged / grass fed ribeye steaks cut into two steaks
• 1/2 cup arugula
• Sweet cream butter (or regular unsalted butter)
• Block of Parmesan reggiano
• Rosemary horseradish mayo (recipe follows)
• Olive oil
• Salt
• Pepper

Rosemary horseradish mayo

• 1/2 cup mayo
• 1-2 tablespoons of horseradish (depending on how much kick you want)
• 3 sprigs of rosemary, stripped and chopped
• pepper

Combine ingredients. Refrigerate for at least 15 mins to let the flavors combine.

Directions

• Preheat oven to 425 F / 232 C degrees.
• Coat Ribeye steaks with olive oil, season with salt and pepper.
• Broil until cooked rare/medium rare, about 10-11 mins.
• Let the meat rest at least 5 mins before slicing into thin strips against the grain.

Assemble

• Butter the bottom of the baguette, and coat the top half with the Rosemary horseradish Mayo.
• Toss arugula with a little olive oil, salt and pepper and add it to the baguette
• Using a vegetable peeler, peel ribbons of Parmesan reggiano on top of the arugula
• Top with sliced ribeye