Quote:
Originally Posted by scho63
Question for board:
If you were to make a real steak sandwich, what cut would you use and how thick?
I had a steak sandwich in Northern Virginia that was fantastic. It was about 1/2 - 3/4 inch thick, cooked perfect and tender. I think it was a ribeye.
It was a single piece.
I could see using a flank steak, flat iron steak or skirt steak and then cutting into nice slices.
While on rare occasions I like a good old school Philly cheesesteaks, often they lack flavor of real steak.
I also had some filet mignon sliders at Mortons that rocked.
What cut would you use?  |
I believe that ribeye is traditional, and usually the cut that I use. I remove that eye of fat in the middle though. Dice it up and melt it down to tallow in the pan. Cook the steak in that.
I'm also partial to skirt. I tenderize it a bit first or marinade it in beer and lemon/lime juice for 30 minutes to 2 hours.
Strip, flank and flat iron works; anything with good beefy flavor. Filet tends to be very tender but not as beefy.
Inch to inch and a half is pretty standard. I slice my steaks on the bias.
I like ciabatta bread; holds up fairly well and goes great with all that olive oil and parm. Any crusty bread will do though.