Brandon Rodgers

James Beard nominated Best Chef of California

Ribeye Roast Sandwich

Brandt Beef Recipe Collection

Components

  • Ribeye roast
  • Sandwich rolls

Ribeye Roast Ingredients

  • 4-5# ribeye roast, boneless, netted
  • Kosher salt
  • Onion powder
  • Garlic powder
  • Mustard (French’s yellow)
  • Black pepper (butcher coarse)

Sandwich Roll Ingredients

  • 75g (½ cup + 1tbsp.) Bread flour
  • 75g (⅓ cup) Water (boiling)
  • 350g (1 ½ cup) Whole milk (warmmicrowave)
  • 5g (1 tsp.) Instant dry yeast
  • 30g (1 tbsp.) Sugar
  • 425g (3 ½ cups) bread flou
  • 9g (2 tsp.) salt
  • 30g (1 tbsp.) butter
  • Egg wash
  • 1 whole egg
  • 10g (1 tsp.) whole milk
  • .5g (¼ tsp.) kosher salt
  • Roasted sesame seeds

Recipe Notes

This recipe is created to be a foundation for one’s preference of toppings, sauces, and garnishes for a steak sandwich.

Some suggestions:

  • Sauces and spreads: BBQ, horseradish mayo, sriracha mayo, garlic aioli
  • Cheese: cheddar, brie, pepperjack
  • Garnishes: red onion, lettuce, tomato, caramelized onions, jalapenos, etc.

Ribeye Roast Technique

Step 1

  • Take the roast from the package and rinse under cold water briefly. Pat dry.
  • Place on a rack and allow to air dry for 3 hours before cooking.
  • Pre-heat oven at 250˚F.

Step 2

Note: The seasoning of the roast will take some time (approx. 20 min.) to do it evenly on all sides and is a very critical step of a good roast.

  • Season all sides with kosher salt.
  • Let the salt sit on the roast for 10 minutes.
  • Note: You are building layers of flavor on the roast.

Step 3

  • Sprinkle all sides with onion powder and garlic powder.

Step 4

  • Gently rub all sides with yellow mustard.

Step 5

  • Sprinkle all sides with black pepper.

Step 6

  • Place a thermometer probe into the center part of the roast.
  • Close the door and turn the oven down to 225˚F.
  • Cook to an internal temperature of 120˚F (approx. 3 ½ hours).

Step 7

  • Rest at room temperature with foil over the top or 30 minutes.
  • Meanwhile, prepare BBQ with a small amount of charcoal briquettes.
  • Build your fire to one side of the BBQ creating a space for indirect cooking.
  • When charcoal is lit, place Fruit wood or Oak wood pieces to maintain fire and create smoke.
  • Allow fire to get to approx. 350˚F.
  • At this point we are “searing” the roast to create a crispy and smoky crust.

Step 8

  • Place the rib over the area of the fire with no briquettes with the bones facing towards the fire.
  • With the prob in the middle of the fattest part of the roast cook to an internal temperature of 130˚F.
  • Rotate the roast a few times while cooking.

Step 9

  • Rest with foil over the top for 30 minutes before carving.

Step 10

  • Remove netting.
  • Slice thinly for sandwich or thicker for a nice steak.

Sandwich Rolls Technique

Step 1

  • Pour boiling water over flour and stir with a wooden spoon until it is mixed well.
  • Wrap in plastic and allow it to come to room temperature.

Step 2

  • Combine warm milk, yeast and sugar.
  • Whisk gently to dissolve.
  • Add the cooked flour and butter to the milk.

Step 3

  • Add flour.

Step 4

  • Mix on medium speed with a dough hook for approx. 3 minutes.
  • Rest for 20 minutes.

Step 5

  • Add salt.
  • Mix for 4 minutes on low-medium speed.

Step 6

  • Shape into a ball, place in a bowl, wrap with plastic wrap and allow to proof for 45 min. at about 75-80˚F.
  • After 45 min. take the dough out, flatten it and shape it into a ball again.
  • Wrap in plastic and allow it to proof for 45 min. at about 75-80˚F.

Step 7

  • Divide dough into 120g portions.

Step 8

  • Shape gently into balls.
  • Allow to rest for 20 minutes wrapped in plastic.

Step 9

  • Gently stretch balls lengthwise into rectangles.
  • From the side farthest from you start to roll the dough into itself towards your body.

Step 10

  • Once the dough reaches the other end, pinch it together to seal it.
  • This is the bottom.

Step 11

  • Place in pan that has been sprayed with pan spray.
  • Spray with pan spray.

Step 12

  • Wrap tightly with plastic and allow it to proof for 30-45 min. at about 75-80˚F.

Step 13

  • Brush with egg wash.
  • Sprinkle with roasted sesame seeds

Step 14

  • Bake at 350˚F for 10 minutes.
  • Rotate and bake for 10 more minutes.
  • Rotate and bake for 10 more minutes.
  • Rotate adn bake for 5-10 minutes.

Step 15

  • Remove from the tray and rest on a rack.
  • Tear a bun apart.
  • Cut the bun in half.
  • Griddle with a little butter and garlic powder.
  • Spread bun with mayonnaise.
  • Slice ribeye roast thinly and grate cheddar cheese on top
  • Dip sandwich in bbq sauce!

Note: Buns are good to keep for 3 days in a ziploc bag and recommend to microwave briefly or gently griddle.


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