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Explore Babish Makes You The Ultimate Steak Sandwich | Cook Along with 1,025,618 views, 13,217 likes, and 779 comments. Experience the impact of this video content that has captured audience attention.

For the second episode of our new Cook Along series, I'm making you my ultimate steak sandwich, loaded with gruyere, pickled chiles, and creamed spinach! Recipe and playlist below! Playlist for Today's Episode: https://open.spotify.com/playlist/4vGo1zGprbcmZPJyixZ0md?si=5e9d2efdff6f414c Get the Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X Babish Cookware on Amazon: http://bit.ly/babishstore Playlist for Today's Episode: https://open.spotify.com/playlist/4vGo1zGprbcmZPJyixZ0md?si=5e9d2efdff6f414c BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter Steak Sandwich Recipe Ingredients 1 boneless ribeye, 1.5” thick 1 tablespoon kosher salt 1 teaspoon freshly-ground pepper 1 head of garlic 2 tablespoons olive oil, divided Salt & pepper to taste 4 Fresno chiles (or jalapeños, serranos), thinly sliced 1 shallot, sliced 1 cup apple cider vinegar 1 cup water 2 tablespoons kosher salt 1 tablespoon coriander seeds 1 tablespoon mustard seeds 1/3 cup honey 4 large shallots, peeled and sliced on a mandolin 1 cup vegetable oil 2 tablespoons unsalted butter 1 shallot, minced 1 clove garlic, minced 1 tablespoon flour 1.5 cups half & half 10oz bag frozen spinach, thawed 1/2 teaspoon freshly grated nutmeg 2 ounces shredded parmigiano reggiano Salt & pepper to taste 1 small pan cubano (or hoagie roll) 1 cup grated gruyere, smoked gouda, or Comte cheese (or a mix of all) Dry brine the steak: generously coat all sides of the steak with salt and pepper - allow to rest at room temperature for 40 minutes to 2 hours (or overnight in the fridge). Make the roasted garlic: Preheat oven to 400F. Cut off the top of the head of garlic, exposing each clove - reserve cut-off garlic scraps. Drizzle with olive oil, sprinkle with salt and pepper, and wrap tightly in aluminum foil. Roast in the oven for 1 hour, until cloves are browned and jammy. Make the pickled chiles: combine chiles, sliced shallot, and reserved garlic clove scraps in heat-proof bowl. In a medium saucepan, combine vinegar, water, salt, coriander seeds, mustard seeds, and honey - bring to a simmer and cook for 5 minutes, until salt and honey are dissolved. Pour over chile mixture, cover, and let rest for at least 20 minutes. Drain and set aside (cover leftover chiles with pickling liquid and keep in the fridge for up to 2 weeks). Make the fried shallots: Combine shallots and 1 cup vegetable oil in a saucepan. Heat over medium-high heat until bubbling, reduce heat and fry gently, stirring frequently, until golden-brown. Drain on paper towels (reserve shallot-infused oil for other recipes). Make the creamed spinach: In a large sauté pan, heat butter over medium flame until foaming subsides. Add shallot and sweat for 1-3 minutes, until lightly browned and translucent. Add garlic and sauté for an additional 30 seconds, until fragrant. Add flour and mix until the vegetables are evenly coated - add cream and mix, cooking for 1-2 minutes, until beginning to thicken. Add spinach and nutmeg, reduce heat to low, and cook, stirring occasionally, for 10-15 minutes, until very thick. Remove from heat, stir in parmigiano reggiano, season to taste with salt and pepper, cover and set aside. Make the steak: In a cast iron pan, heat vegetable oil over medium heat until smoking. Increase heat to medium-high, press steak into the center of the pan, and weigh down with a heavy pan or chef weights. Cook for 3-5 minutes on the first side, until deeply browned, and flip. Cook for an additional 5-7 minutes, flipping as necessary, until rare (125F at its thickest point). Remove from the pan, cover with aluminum foil, and allow to rest for 10 minutes (residual heat will bring the temp up to medium-rare). Scoop roasted garlic out of the skins. Slice steak thinly, on a bias, across the grain. Assemble the sandwich: Toast the bread in the reserved beef fat in the pan (supplement with olive oil if there isn’t enough fat). Spread roasted garlic on both sides the toasted bread. Spread creamed spinach on the bottom slice, top with pickled chiles, and shingle steak over top. Top the steak with fried shallots, and press cheese over top - broil or torch until cheese is melted. Top with bread, press, slice in half, and enjoy.

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