It’s a juicy rib-eye steak… In a burger! This steak sandwich recipe, similar to the one served in Arby’s, is guaranteed to make your taste buds go crazy. A great burger for almost any occasion.
- Rib-eye steak
- Coarse ground Kosher salt
- Lawry’s seasoned salt
- Fresh cracked pepper
- Bourbon whiskey
- White sugar
- Brown sugar
- Country Style Dijon mustard
- Bacon slices
- All-purpose flour
- Smoked cedar cheese
Bourbon Bacon Reverse Seared Steak Sandwich Recipe
Season the rib-eye steak Kosher salt and pepper. Don’t be afraid to go heavy on the pepper, as the flavor blends well with the other ingredients we are going to use.
You are basically reverse-searing the steak. Pre-heat your grill at 250ºF. Cook the rib-eye until internal meat temperature reaches 120ºF. Then pull it off, lightly cover in foil and let the carryover bring it up to 130ºF for a nice medium-rare.
In the meantime you can get started on the Bourbon Dijon. In a cooking pan add one cup of Bourbon and one tablespoon of regular white sugar. Bring it up to a boil and reduce it down to about two tablespoons. Remove it from the heat and let it cool down.
Mix one quarter cup Country Style Dijon mustard, two tablespoons of mayo and the two tablespoons of the Bourbon reduction from the previous step.
At this point the rib-eye should be about ready. Let the grill temperature rise, and sear each side of the steak for one minute. The edges of the meat are going to play an important role in the burger later, so make sure to get those seared as well.
On the same grill, add the slices of bacon. Add some brown sugar on top.
Bread the onion slices with all-purpose flour mixed with Lawry’s seasoned salt, then fry.
Cut the steak into thin slices.
To complete the steak sandwich recipe, give the buns a quick toast. Assemble your Bourbon bacon reverse seared steak burger and enjoy!
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