30-Minute Grilled New York Strip Steak Sandwich
A hearty steak sandwich featuring perfectly seared New York strip steaks sliced thin and piled high on toasted sesame buns. The steaks are seasoned with kosher salt and coarse black pepper, then seared in cast iron and finished in the oven for ideal doneness. Creamy garlic-peppercorn mayo adds bold flavor while crumbled blue cheese provides tangy richness. Fresh romaine lettuce and crisp radish slices add texture and brightness. Perfect for weekend dinners or special occasions when you want an sandwich experience.
Ingredients
- 5 Arnold, Brownberry, or Oroweat Sesame Seeded Sandwich Buns
- 2 10-ounce New York strip steaksribeye or sirloin steaks1:1Different cut will vary in tenderness and cooking time
4
- 1 ¼ teaspoons kosher salt, divided
- 2 ½ teaspoons coarsely ground black pepper, divided
- 1 tablespoon vegetable oil
- 3 radishes, to 4
- 5 leaves romaine lettuce heart
- 2 cloves garlic
- ¾ cup mayonnaise
- 5 ounces blue cheese, crumbled
Instructions
- 1
Remove steaks from fridge and allow to come to room temperature for 30 minutes
- 2
Heat oven to 350°F
- 3
Split the buns and place split-side up on rimmed baking sheet
- 4
Place in oven and bake until toasted
- 5
Pat steaks dry
- 6
Sprinkle each steak with salt and pepper
- 7
Heat oil in cast iron skillet over medium-high heat
- 8
Add the steak fat-side down to render
- 9
Cook sides until well browned
- 10
Transfer skillet to oven and roast until meat reaches 130°F
- 11
Transfer steak to cutting board to rest for medium-rare
- 12
Finely grate the garlic and stir into the mayonnaise with remaining salt and pepper
- 13
Thinly slice radishes and tear leaves to fit buns
- 14
Top the bottom buns evenly with blue cheese
- 15
Slice steak very thinly against the grain and divide evenly over blue cheese
- 16
Top with lettuce and radish
- 17
Spread the top buns with garlic-peppercorn mayo to taste and place on each sandwich
- 18
Serve immediately
Tips
Let steaks rest after cooking to allow juices to redistribute for maximum tenderness and flavor.
Use a cast iron skillet for the best sear and heat retention when transferring to the oven.
Slice the steak very thinly against the grain to ensure each bite is tender and easy to chew.
Good to Know
Assembled sandwiches are best eaten immediately but components can be prepped separately and refrigerated for up to 2 days.
Steaks can be seasoned up to 4 hours ahead. Mayo can be made 2 days in advance. Vegetables can be prepped day of serving.
Serve immediately while steak is warm and buns are toasted for best texture and flavor.
Common Mistakes
Don't skip resting the steak to avoid tough, chewy meat and lost juices.
Avoid overcooking the steak to prevent dryness - use a meat thermometer for accuracy.
Don't slice the steak with the grain to avoid tough, stringy pieces.
Substitutions
4
4
FAQ
Can I use a different cut of steak for this sandwich?
Yes, ribeye, sirloin, or even flank steak work well. Adjust cooking time based on thickness and desired doneness level.
What if I don't have a cast iron skillet?
Use a heavy-bottomed oven-safe skillet or finish cooking on the stovetop, flipping frequently until desired temperature is reached.
How long will the garlic-peppercorn mayo keep in the refrigerator?
The mayo will keep covered in the refrigerator for up to one week. Stir before using as garlic may settle.