Part 5/8:
Transforming Bread into a Next-Level Steak Sandwich
Shifting gears, the chefs explore options for an elevated steak sandwich, with a focus on technique, flavor, and presentation.
Choosing the Right Cut
They select a beautiful strip loin, demonstrating how to teach home cooks to get the best yield from their meat. One chef opts for a filet mignon, emphasizing the importance of seasoning and bringing the steak to room temperature before cooking.
Flavors and Techniques
The discussion delves into enhancing flavors through caramelizing onions and creating a homemade garlic mayonnaise known as aioli. The process includes whisking egg yolks, garlic, and mustard to create that smooth texture.