steak and brie panini
60 Minutes | Serves 2-4
1 lb Ranch Steak
4 Slices Panini Bread
8 oz Brie Cheese
4 Large Leaves Bibb/Butter Lettuce
1 Beefsteak Tomato
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Salted Butter Room Temperature for Basting
2 Tbsp Salted Butter Softened to Spread on Bread
Kosher Salt for Seasoning the Steak
Coarse Ground Black Pepper for Seasoning the Steak
Roasted Red Pepper Dijon Spread
¼ cup Roasted Red Peppers
2 Tbsp Dijon Mustard
2 Tbsp Mayonnaise
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Remove the steak from the refrigerator 30 minutes prior to cooking.
Pat both sides of the steak dry with a paper towel. Sprinkle kosher salt and black pepper on both sides. Press seasoning gently into the meat.
Place a cast-iron skillet or sauté pan on medium-high heat. When heated, add the extra virgin olive oil. Place the steak in the pan. Cook for approximately 5 minutes or until you get a good sear on the first side. Add the butter.
Flip and cook the second side of the steaks for an additional 4-5 minutes, using the butter to baste the steaks. Remove when you reach your desired temperature, 130 degrees for medium rare. Slightly undercook the steak as it will continue cooking when you make the panini.
Set aside to rest for at least 10 minutes, loosely covered in aluminum foil. Cut the steak in thin slices.
To prepare the spread, blend the Dijon mustard, mayonnaise, roasted red pepper, kosher salt and black pepper in a food processor. Blend for 30 seconds. Scrape down the edges, and blend for an additional 30 seconds to incorporate all ingredients.
Heat a panini pan on medium-high heat. You can use a skillet and a press if you do not have a panini pan. Spread the red pepper Dijon on one slice of bread. Top with lettuce, tomato, steak slices and Brie cheese. Spread the softened butter on the top side of the sandwich.
Place the sandwich in the hot panini pan, buttered slice down. Spread butter on the outside of the top slice of bread. Cook for a few minutes on each side until crispy.
1 lb Ranch Steak
4 Slices Panini Bread
8 oz Brie Cheese
4 Large Leaves Bibb/Butter Lettuce
1 Beefsteak Tomato
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Salted Butter Room Temperature for Basting
2 Tbsp Salted Butter Softened to Spread on Bread
Kosher Salt for Seasoning the Steak
Coarse Ground Black Pepper for Seasoning the Steak
Roasted Red Pepper Dijon Spread
¼ cup Roasted Red Peppers
2 Tbsp Dijon Mustard
2 Tbsp Mayonnaise
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Remove the steak from the refrigerator 30 minutes prior to cooking.
Pat both sides of the steak dry with a paper towel. Sprinkle kosher salt and black pepper on both sides. Press seasoning gently into the meat.
Place a cast-iron skillet or sauté pan on medium-high heat. When heated, add the extra virgin olive oil. Place the steak in the pan. Cook for approximately 5 minutes or until you get a good sear on the first side. Add the butter.
Flip and cook the second side of the steaks for an additional 4-5 minutes, using the butter to baste the steaks. Remove when you reach your desired temperature, 130 degrees for medium rare. Slightly undercook the steak as it will continue cooking when you make the panini.
Set aside to rest for at least 10 minutes, loosely covered in aluminum foil. Cut the steak in thin slices.
To prepare the spread, blend the Dijon mustard, mayonnaise, roasted red pepper, kosher salt and black pepper in a food processor. Blend for 30 seconds. Scrape down the edges, and blend for an additional 30 seconds to incorporate all ingredients.
Heat a panini pan on medium-high heat. You can use a skillet and a press if you do not have a panini pan. Spread the red pepper Dijon on one slice of bread. Top with lettuce, tomato, steak slices and Brie cheese. Spread the softened butter on the top side of the sandwich.
Place the sandwich in the hot panini pan, buttered slice down. Spread butter on the outside of the top slice of bread. Cook for a few minutes on each side until crispy.