Chef Kendra

Kosher Boneless Ribeye Steak Sandwich with Herb Dressing

View Youtube

Juicy kosher ribeye layered with herb dressing on rustic bread — a quick gourmet sandwich.

Chef Kendra's Kosher Ribeye Sandwich

Chef Kendra's kosher ribeye sandwich is simple, juicy, and packed with flavor.

Recipe Details

Servings: 3–4 sandwiches
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Cuisine Type: American, Kosher
Diet Tags: Kosher, Dairy-Free

Ingredients

Prairie Street Beef Boneless Ribeye Steak
6 to 8 slices rustic bread of your preference
1 cup non-dairy pareve ""mayonnaise""
2 tbsp finely chopped fresh herbs, such as parsley and cilantro
1 clove garlic, finely minced
½ tsp lemon zest
Extra virgin olive oil
Kosher salt
Freshly ground black pepper

Instructions

Preheat the oven to 375°F (190°C).
Prep the steak: Pat your kosher ribeye dry with paper towels. Season generously with kosher salt and black pepper.
Reverse sear – oven stage: Place the steak on a baking sheet and roast for about 15 minutes, or until the internal temperature reaches 115–120°F (46–49°C).
Reverse sear – skillet stage: Heat a heavy-bottomed skillet over high heat. Sear the steak for about 1 minute per side to develop a deep, flavorful crust. Transfer to a cutting board and rest.
Toast the bread: Reduce the skillet heat to low. Using the steak drippings, toast the bread slices on both sides until golden.
Make the herb dressing: In a small bowl, combine vegan mayonnaise, chopped herbs, garlic, and lemon zest.
Slice the steak: After resting, cut the steak into thin or ½-inch slices.
Assemble: Spread herb dressing on each slice of bread, layer with ribeye slices, and serve immediately.

Chef's Tips

For extra flavor: Brush bread with olive oil before toasting.
Make ahead: Prepare the herb dressing up to 2 days in advance and refrigerate.
Variations: Swap parsley for basil, or add a pinch of chili flakes for heat.

Storage & Reheating

Store leftover steak separately from bread and dressing. Refrigerate steak in an airtight container for up to 3 days. Reheat gently in a skillet or enjoy cold for a next-day sandwich.

Frequently Asked Questions

Can I make this steak sandwich gluten-free?

Yes! Use gluten-free rustic bread and ensure your mayonnaise is gluten-free certified.

What's the best doneness for this sandwich?

Medium-rare (115–120°F before searing) ensures juicy, tender slices that aren't overcooked during the sear.

Can I grill instead of reverse sear?

Absolutely — grill over high heat for a few minutes per side until desired doneness, then slice and serve.

Nutrition Information