Simple Steak Sandwich

a foolproof approach

Use these simple steps to get the basics of this comfort classic right, then start experimenting with additional toppings such as lettuce, onions, cheese, sauces, chutneys, the possibilities are endless. 


To make one sandwich

a quality steak around 200g

sandwich bread such as a brioche, ciabatta or sourdough

1 tbsp olive oil

1 tbsp mustard

sea salt and freshly ground black pepper to season

1 tbsp grated horseradish


additional toppings of your choice

Season the room-temperature steak on both sides with mustard, sea salt and freshly ground black pepper.

Preheat the oven to 60 °C. 

Heat a frying pan to high heat, add the olive oil and fry the steak for no more than 2 minutes on each side until golden brown, continue to fry the sides of the steak so all surfaces are sealed. 

Remove steak and put on a oven tray or roasting pan. Cover with aluminium foil and place in the preheated oven. 

Meanwhile cut the sandwich bread into two, lightly toast it in the frying pan making sure that all the juice and flavour of the meat is absorbed by the bread. Remove from pan and set aside.

After 10 minutes, check the meat by slicing a small piece off. If the meat is too raw for your liking, keep it at 60 °C for another few minutes. 

Once ready, remove to the steak, slice into thin slices no more than 2-3 millimetres thick. Spread the grated horseradish on the bread, add the steak slices and any additional toppings.


A bavette or hanger steak cut is the traditional choice, but also rump, sirloin and similar cuts work well. Make sure that there is enough fat content as this will translate into flavour. For the toppings the basic idea is that they should be flavoursome enough to be eaten on their own, if they are not, it’s recommended to season the toppings on their own merit. Think light vinaigrette or chimichurri for salad, leaves and vegetables or a little sea salt for mozzarella.