Constructing the perfect steak sandwich begins with selecting the appropriate cut of beef. The meat should be both succulent and tasty — crucial attributes for the simple yet luxurious sandwich. To assist in identifying the finest cuts, we consulted Michelle Wallace, proprietor and founder of the pop-up establishment, B’tween Sandwich Co. (which is also available on Instagram). Her knowledgeable perspectives disclose which cuts excel in steak sandwiches and which ones disappoint.
Regarding optimal cuts, Wallace suggests ribeye or coulotte, also referred to as picanha. “Ribeye is incredibly marbled, which imparts a rich taste and helps retain the meat’s juiciness,” Wallace clarifies. The thin layers of fat liquefy as ribeye cooks, ensuring the meat stays tender, making it an ideal selection for a dripping steak sandwich.
Another superb selection is coulotte, the top sirloin cap. Although less usual, it’s perfect for a steak sandwich because of its balance between fat and lean meat. “You receive some richness from that fat cap, and the meat is bursting with flavor as well as lean,” Wallace observes. She mentions that the coulotte is best prepared medium-rare to medium, which enhances its tenderness and flavor. To further elevate your sandwich, incorporate complementary ingredients. The finest bread for a steak sandwich is crusty ciabatta, while soft burrata cheese pairs seamlessly with steak.
Steer clear of these cuts for a superior sandwich
Conversely, one common error in crafting steak sandwiches is selecting the incorrect meat. Michelle Wallace recommends avoiding skirt and flank steak, as both are prone to becoming tough. “The margin for error with skirt steak and flank steak is quite small,” she cautions. The former is filled with connective tissue, while the latter is exceedingly lean, and both require careful cooking. If either is overcooked or sliced against the grain, they’ll be difficult to chew and diminish the overall sandwich enjoyment.
Another option could be the filet mignon. Although it’s a coveted and indulgent cut that could create an extravagant sandwich, its high price renders it a less feasible choice. Although Wallace appreciates the cut, she argues it’s not suitable for a sandwich. “It’s such a costly piece of beef to use for a sandwich that will have delicious ingredients stacked on top,” she states. This steak is better savored on its own during special events. Instead, opt for ribeye and coulotte for their blend of flavor, tenderness, and practicality.
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