Steak and Brie Panini

Pressed steak and brie sandwiches with tomato, lettuce and a roasted red pepper Dijon spread.

Ingredients

• Steak and Sandwich — 1 lb Ranch Steak
• Steak and Sandwich — 4 Slices Panini Bread
• Steak and Sandwich — 8 oz Brie Cheese
• Steak and Sandwich — 4 Large Leaves Bibb/Butter Lettuce
• Steak and Sandwich — 1 Beefsteak Tomato
• Steak and Sandwich — 2 Tbsp Extra Virgin Olive Oil
• Steak and Sandwich — 2 Tbsp Salted Butter Room Temperature for Basting
• Steak and Sandwich — 2 Tbsp Salted Butter Softened to Spread on Bread
• Steak and Sandwich — Kosher Salt for Seasoning the Steak
• Steak and Sandwich — Coarse Ground Black Pepper for Seasoning the Steak
• Roasted Pepper Dijon Spread — ¼ cup Roasted Red Peppers
• Roasted Pepper Dijon Spread — 2 Tbsp Dijon Mustard
• Roasted Pepper Dijon Spread — 2 Tbsp Mayonnaise
• Roasted Pepper Dijon Spread — Kosher Salt to Taste
• Roasted Pepper Dijon Spread — Coarse Ground Black Pepper to Taste

Method

1. PREPARE AND SEAR: Remove the steak from the refrigerator 30 minutes before cooking. Pat dry and season both sides with salt and pepper. Heat the olive oil in a cast-iron skillet or sauté pan over medium-high heat. Sear for about 5 minutes on the first side, then add the basting butter.
2. BASTE AND REST: Flip and cook for another 4–5 minutes, basting with the butter. Remove at 130°F for medium-rare, allowing for further cooking in the panini. Rest loosely covered with foil for at least 10 minutes, then thinly slice.
3. MAKE THE SPREAD: Blend the roasted pepper, Dijon, mayonnaise, salt and pepper for 30 seconds. Scrape down the sides and blend for another 30 seconds.
4. ASSEMBLE AND PRESS: Heat a panini pan or skillet with a press over medium-high heat. Spread the pepper Dijon on the bread and layer with lettuce, tomato, sliced steak and brie. Butter one outside surface and place butter-side down in the pan. Butter the other outside surface and cook for a few minutes per side, until crisp.