Garlic Bread Ribeye Steak Sandwich Recipe
This Garlic Bread Ribeye Steak Sandwich combines a perfectly seared, juicy ribeye steak with rich garlic butter toasted baguette and zesty lemon mayo. Fresh arugula and ripe tomato slices add a refreshing contrast to the savory flavors, creating a satisfying and hearty sandwich that’s easy to prepare and perfect for a main course meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 3 sandwiches 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the Steak:
- 1 Butcherbox ribeye steak
- 4 tsp ButcherBox Rancher’s Steak Seasoning
- 2 tbsp butter
- 3 sprigs fresh thyme
- 3 garlic cloves, smashed
- 1 tbsp olive oil
For the Easy Garlic Bread:
- 1 baguette, halved lengthwise
- ½ stick (¼ cup) butter, softened
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp red pepper flakes
- 1 tsp dried oregano
For the Lemon Mayo:
- 1 cup mayonnaise
- Zest & juice of 1 lemon
- 1 garlic clove, grated
- 1 tsp salt
- 1 tsp pepper
Toppings:
- 1 handful of arugula
- 1 tomato, sliced
Instructions
- Prepare garlic butter: In a small bowl, combine the softened butter, garlic powder, salt, black pepper, red pepper flakes, and dried oregano thoroughly. Set this garlic butter mixture aside to use on the bread.
- Make lemon mayo: In another bowl, mix mayonnaise with lemon zest and juice, grated garlic, salt, and pepper. Stir well and refrigerate until ready to use to let the flavors meld.
- Season the ribeye steak: Generously coat both sides of the ribeye with the ButcherBox Rancher’s Steak Seasoning, ensuring an even layer for maximum flavor.
- Toast the garlic bread: Spread the prepared garlic butter mixture evenly across the cut sides of the baguette halves. Place them in a preheated 350°F (175°C) oven and toast for about 15 minutes or until the bread is golden and crisp. Remove and set aside.
- Sear the steak: Heat a skillet on high until very hot and add 1 tablespoon of olive oil. When the oil begins to smoke, add the steak. Sear the steak, flipping every 30 seconds, for approximately 2 minutes and 30 seconds total to achieve medium-rare doneness.
- Baste with butter and herbs: Reduce the heat to medium-low. Add the butter, smashed garlic cloves, and fresh thyme sprigs to the skillet. Continuously baste the steak with the melted herb-infused butter for an additional 2 minutes to enhance flavor and juiciness.
- Rest and slice steak: Remove the skillet from heat and transfer the steak to a plate. Allow the steak to rest for 5–10 minutes, which helps retain its juices. After resting, slice the steak thinly against the grain for tenderness.
- Assemble the sandwich: Spread a generous layer of lemon mayo onto the toasted garlic bread halves. Layer the sliced ribeye steak, followed by arugula and tomato slices, on top. Close the sandwich, cut into portions, and serve immediately for the best flavor experience.
Notes
- Resting the steak is crucial to keep it juicy and tender.
- Flipping the steak frequently during searing promotes even cooking and a beautiful crust.
- Feel free to adjust red pepper flakes for more or less heat in the garlic butter.
- You can substitute arugula with spinach or lettuce if preferred.
- This sandwich pairs well with a side of crispy fries or a fresh salad.
Keywords: Garlic bread ribeye sandwich, steak sandwich, garlic bread, lemon mayo, ButcherBox steak, easy steak sandwich recipe