Sunday Afternoon Steak Sandwich

Steak sandwiches should really be considered comfort food. Sure you can add an assortment of toppings, from roasted garlic to caramelized onions, but it’s just as delicious at its stripped down core. Having good meat and bread definitely helps, and with both in stock, I pulled my trusty cast iron pan out and went to town.

The bone-in rib-eye, and poolish baguette (from the Bread Baker’s Apprentice) almost seemed destined to create this union, and with BBQ season just around the corner, this was a perfect treat for our surprisingly warm weather.

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