Searching for an extraordinary way to transform your classic steak sandwich? Infused with ground coffee, brown sugar, and smoked paprika, our Coffee Rubbed Alberta Ribeye Steak Sandwich recipe is a flavour explosion served on a Herb & Garlic Gourmet Hamburger Bun. Awaken your grilling skills and give your taste buds a jolt as well. Grill this recipe once and you’ll be coming back to the best steak sandwich for lunch and dinner time and time again!
Chef Tip: Marinate the steak for an hour for better results.
Coffee Rubbed Alberta Ribeye Steak Sandwich Recipe FAQ
Which steak is best for a sandwich?
When it comes to choosing the best steak for a sandwich, certain cuts are highly recommended. The top choices include ribeye, sirloin, and flank steak. These cuts are known for their rich flavour and ability to hold up well in a sandwich.
How do you cut ribeye steak for sandwiches?
To cut ribeye steak for sandwiches, let it rest, then slice against the grain for tender pieces. Aim for thin, even slices to ensure a consistent texture. Assemble with Herb & Garlic Gourmet Hamburger Bun and toppings for a delightful sandwich experience.
How do you tenderize steak for steak sandwiches?
To tenderize steak for steak sandwiches, you can marinate it, use a meat tenderizer tool, or apply a salt rub. Cook the steak to your desired doneness and slice it thinly against the grain for optimal tenderness.
- 2x COBS Bread Herb & Garlic Gourmet Hamburger Buns
- 10-12oz Ribeye Steak
- 2 tsp Ground Coffee
- 1 tsp Brown Sugar
- 1 tsp Smoked Paprika
- 1 tsp Kosher Salt, to taste
- 1 tsp Freshly Cracked Black Pepper, to taste
- ½ tsp Unsalted Butter, for toasting buns
- 1 cup Arugula
- 1 Red Pepper, sliced
- 1 cup Cremini Mushrooms
- 2 tsp Balsamic Vinegar
- 2 sprigs Thyme, stems removed
- 1 tbsp Grapeseed Oil
- ½ tsp Freshly Cracked Black Pepper, to taste
- ½ tsp Kosher Salt, to taste
- 2 tbsp Prepared Horseradish
- 2 tbsp Mayonnaise
- 2 tsp Lemon Juice
For the Coffee Rubbed Alberta Ribeye Steak:
- Remove steak from the fridge approximately 30 minutes before cooking.
- In a small mixing bowl, combine ground coffee, brown sugar, smoked paprika, salt, pepper, and mix well.
- Preheat BBQ to medium-high heat.
- Brush steak with oil and then apply dry rub to the entire steak, gently massaging it into the meat.
- Sear steak on medium heat and cook to desired doneness, cook to 130°F for medium-rare, approximately 3-4 minutes per side.
- Remove steak to a dish and allow to rest for 5-6 minutes.
For the Horseradish Mayo:
- In a small mixing bowl, combine mayonnaise, horseradish, lemon juice and set aside.
For the Sauteed Vegetables:
- De-seed and slice red pepper into thin strips.
- Trim the stem of mushrooms and slice into quarters.
- In a frying pan on medium heat, add grapeseed oil and then peppers and mushrooms. Season with salt and pepper.
- Cook for 2-3 minutes, tossing regularly and deglaze with balsamic vinegar and thyme leaves (stems removed).
- Set aside.
- Lightly butter and toast buns to the desired doneness.
- Apply horseradish mayonnaise to the bottom and top bun.
- Place arugula on the bottom bun.
- Slice steak against the grain into ½” slices and lay on top followed by peppers and mushrooms.
- Cover with top bun and serve.