Ingredients
Method
- Start by preparing the Garlic Aioli sauce. In a small bowl, mix together the mayo, garlic paste, and salt. Stir well until all ingredients are evenly distributed and the sauce is smooth. Set aside.
- Cut the crust off the Italian bread slices. This will give you a cleaner and more polished presentation for your sandwich.
- Heat a skillet or griddle over high heat. You want the skillet to be very hot before adding the steak so that it will sear quickly and seal in the juices.
- Season the ribeye with salt. You can also add other seasonings or marinades if you prefer, but the natural flavor of the A5 Wagyu is so good that it's best to keep it simple.
- Place the steak on the skillet and sear for 2.5 minutes per side for a medium-rare steak. If you prefer your steak more or less cooked, adjust the time accordingly.
- Remove the steak from the skillet and let it rest for a few minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.
- While the steak is resting, use the wagyu fat from the skillet to toast the bread slices until golden brown. This will add a rich, savory flavor to the bread and make it more delicious.
- Assemble the sandwich by spreading a layer of the garlic aioli on the top and bottom slices of bread. This will add a tangy and garlicky flavor to the sandwich and balance out the rich taste of the steak.
- Place the top part of the bread on the steak and slice to fit the bread. This will make the sandwich easier to eat and help keep the steak in place.
- Place the steak on the bottom part of the bread and serve. Enjoy your delicious and luxurious Japanese A5 Wagyu Ribeye Sandwich with Garlic Aioli!
Notes
Note: To ensure food safety, the internal temperature of the steak should reach at least 125°F. Use a meat thermometer to check the temperature before serving