The Ultimate Steak Sandwich

Crafting Culinary Excellence: The Journey to The Ultimate Steak Sandwich

In the world of culinary exploration, there are few endeavors as rewarding as crafting the perfect sandwich. And when it comes to sandwiches, the title of "ultimate" is reserved for those creations that transcend the ordinary and venture into the realm of extraordinary flavor and texture. Enter: The Ultimate Steak Sandwich…or is it Sammich?  —a tantalizing fusion of succulent filet mignon, savory mushrooms, creamy Gorgonzola, and fresh arugula, all nestled between two slices of perfectly toasted ciabatta bread.

But what elevates this sandwich from mere meal to culinary masterpiece? Let's set sail on a journey through the recipe and uncover the secrets behind its creation.

The Foundation: Ingredients of Distinction

Every masterpiece begins with quality ingredients, and The Ultimate Steak Sandwich is no exception. From the FOGO All Natural Briquets that fuel the grill to the tender Filet Mignons, each component is carefully selected to ensure a symphony of flavors with every bite. The addition of FOGO "The Rub" adds depth and complexity to the steak, while the earthy aroma of Baby Bella Mushrooms and the subtle sweetness of shallots create layers of flavor in the sauce. And let's not forget the pièce de résistance—the creamy tanginess of Gorgonzola cheese, which melds harmoniously with the richness of the steak.

The Art of Grilling: Technique and Precision

Creating The Ultimate Steak Sammich is as much about technique as it is about ingredients. The process begins with indirect grilling, allowing the steaks to cook slowly and evenly to perfection. A Meater+ Thermometer ensures precise temperature control, ensuring that each steak reaches the ideal doneness. But the magic truly happens when the steaks are seared over direct heat in a Carbon Steel Paella Pan, creating a tantalizing crust and locking in juices. Meanwhile, the mushrooms and shallots are sautéed to golden perfection, infusing the sauce with depth and flavor.

Crafting Culinary Harmony: Assembly and Presentation

Assembling The Ultimate Steak Sandwich is a study in balance and finesse. The toasted ciabatta rolls provide the perfect canvas for the masterpiece that lies within. Layers of arugula add freshness and vibrancy, while the tender slices of steak and luscious sauce elevate each bite to new heights. With each component carefully arranged, the sandwich is not just a meal—it's a work of art, ready to be savored and enjoyed.

Conclusion: A Culinary Triumph

In the world of gastronomy, The Ultimate Steak Sandwich stands as a testament to the power of quality ingredients, expert technique, and creative vision. It's more than just a meal; it's a culinary journey—a symphony of flavors and textures that captivates the palate and delights the senses. So the next time you fire up the grill, dare to venture beyond the ordinary and embark on a quest for culinary excellence. The Ultimate Steak Sandwich awaits, ready to take your taste buds on an unforgettable adventure.  Go ahead and make this at home.  Let us know what you think.  Not only that, tag us in your social media posts.  We would love to see the deliciousness that you are creating. Until then though, remember to get out and grill and we will see you the next time on The FOGO Life.  Captain Ron……...OUT!

Directions:

1. Tie one loop around each steak using the butchers twine. Make sure the string goes around the middle of the steak so that it will stand up properly.  Coat each steak on all sides with FOGO The Rub.  Set on a wire rack and set out on the counter while preparing the grill.
2. Fill your grill with FOGO Briquets and prepare for indirect smoking at 250°. Use 2 FOGO Fire Starters inside of a Blazaball and light them with your Grill Torch to get the coals going.
3. Insert the tip of the Meater+ Thermometer into the side of one of the steaks, making sure that the tip of the probe is right in the center of the meat. This will ensure an accurate reading.
4. Place the steaks in the center of the grate, close the dome and cook until they are 115-120° in the center. Remove the steaks to the wire rack while changing the grill setup.
5. Using the leather heat gloves, remove the conveggtor and switch over to direct heat. Keep the bottom vent closed almost all the way, if not all the way closed.  We are looking to get those Briquets to a medium heat fire here, not a rip-roaring blaze that will make the neighbors nervous. 
6. Place the Carbon Steel Paella Pan on the grate and put most of the butter and the fresh rosemary in the pan. Once it is melted and the pan is good and hot, place each steak in the pan to sear.  While wearing a heat glove, grab the handle of the pan and tilt the pan so the butter pools nearest you.  Use a spoon to baste the steaks with the butter herb mixture.  Do this for approximately one minute, flip the steak and repeat.  Remove the steaks to the wire rack and the pan back on the grill. 
7. Add the mushrooms to the pan and layer them in a single flat layer. Allow them to cook for a few minutes until they are turning golden brown on the bottom side.  Flip the shrooms over and repeat for the second side.    Stir them until they are almost done.  Stir in the shallots and cook for 1-2 minutes. 
8. Next, stir in the beef broth and then the heavy cream. Stir constantly until the sauce thickens.  If the mixture begins to boil too heavily, remove the pan from the heat and continue stirring.  When it has cooled a bit place the pan back over the heat.  When the sauce is almost to the thickness that you want it to, add the gorgonzola and continue to stir.  This should thicken it to where you want.  Remove from the heat.
9. Place the top and bottom f your roll on the grate. Lightly toast the inside of the buns.  Remove and assemble the sandwich.
10. Bread, arugula, steak, sauce, arugula and the top bun. There you have it, the ultimate steak sandwich!