Sourdough Steak Sandwich

Makes 2-3 large sandwiches

Ingredients

1 lb NY strip steak

Salt and black pepper, or your favorite steak seasoning

1 tbsp olive oil or grass fed tallow

6 slices sourdough bread (also great on sliders)

1 large onion, sliced thin

Optional: Sliced raw cheese

For the Cowboy Butter

½ cup butter, softened

1 tbsp Dijon mustard

1 tsp lemon juice

1 clove garlic, minced

1 tsp paprika

1/4 cup fresh parsley, chopped

Raw honey, to taste

Instructions

1. Start by preparing the cowboy butter. In a small bowl, mix together the butter, Dijon, lemon juice, garlic, paprika, parsley, and raw honey. Adjust seasoning with salt and pepper to taste. If you’d like a smokier flavor, you may choose to throw the garlic on your cast iron for 1-2 minutes before adding it to the butter mixture. I do this when I have the time.

2. Season your steak to taste. If grilling, cook your steak to your preferred doneness. For reverse searing, bake the steak in a cast iron skillet with tallow or olive oil at 325°F until it reaches 90°F. Then, sear the steak over high heat until it reaches 115°F. The steak will continue to rise in temperature, typically about 5-10 degrees during resting. After resting, it should reach 130°F for medium-rare. Let the steak rest for 10 minutes before slicing thinly against the grain.

3. In a separate pan, add a little oil and cook the thinly sliced onion over medium heat until softened. Just before they begin to brown, add a few tablespoons of water to the pan to help caramelize the onions and prevent burning. Stir occasionally until the onions are golden and sweet.

4. While the onions are cooking, toast the sourdough bread slices in the skillet or a toaster until golden and crispy.

5. To assemble the sandwich, spread a generous amount of cowboy butter on each slice of toasted bread. Layer sliced steak, caramelized onions, and optional sliced raw cheese on one slice of bread. Top with the second slice, cut in half, and serve immediately!