Ultimate Wagyu Ribeye Steak Sandwich with Horseradish Aioli and Caramelized Onions

This sandwich uses high-quality steak and a homemade aioli to create a luxurious, restaurant-quality meal. 

• Prep time: 25 minutes
• Cook time: 55 minutes
• Servings: 2 

Ingredients 

• 1 American Wagyu Ribeye Steak (or high-quality NY strip steak), about 1 inch thick
• 2 ciabatta sandwich buns, sliced in half
• 1 large yellow onion, thinly sliced
• 2-3 tbsp olive oil, divided
• 1 cup arugula
• 1-2 heirloom tomatoes, sliced
• Salt and pepper to taste 

For the Horseradish Aioli 

• ½ cup mayonnaise
• ½ cup sour cream
• 2 heaping tbsp prepared horseradish
• 1 large garlic clove, grated
• 1 tbsp lemon juice & zest
• Salt and pepper to taste

Instructions 

1. Prepare the steak: Remove the ribeye from the fridge an hour before cooking and season generously with salt and pepper to bring it to room temperature.
2. Caramelize the onions: In a large skillet, heat 2 tbsp olive oil over medium-low heat. Add the sliced onions and cook, stirring often, until soft and deeply caramelized (about 35-40 minutes). Season with salt and set aside.
3. Make the aioli: In a bowl, whisk together the mayonnaise, sour cream, horseradish, grated garlic, lemon juice, and zest. Season with salt and pepper until smooth. Chill until ready to use.
4. Cook the steak: Grill or sear the ribeye over high heat to your desired doneness (about 4-5 minutes per side for medium-rare). Let it rest for 5-10 minutes, then slice thinly against the grain.
5. Assemble: Lightly grill or toast the ciabatta buns. Spread the horseradish aioli on both halves. Layer the bottom bun with arugula, heirloom tomato slices, sliced Wagyu ribeye, and the caramelized onions. Finish with the top bun and serve immediately. 

Berkshire Pork Belly BLT with Basil Aioli 

A sophisticated twist on the classic BLT, this recipe replaces standard bacon with slow-braised and crispy pork belly, and regular mayo with a homemade basil aioli. 

• Prep time: 20 minutes (plus 36 hours marinating and 4 hours braising)
• Cook time: 20 minutes
• Servings: 4 

Ingredients 

• 1 lb 2-inch thick boneless pork belly
• 8 slices challah or brioche bread, lightly toasted
• 1 large heirloom tomato, sliced
• 1 cup wild arugula (or microgreens)
• Olive oil for cooking 

For the Brine/Braising 

• 1 cup water, salted
• 1 tbsp gluten-free beer (optional)
• 1/2 white onion, roughly chopped
• 1 clove garlic
• Peel from 1 orange
• Vegetable stock for braising

For the Basil Aioli 

• 1 egg
• 1 tsp Dijon mustard
• Juice of ½ lemon
• ¾ cup avocado oil
• Large handful of fresh basil leaves
• Pinch of salt

Instructions 

1. Brine the pork belly: Combine brine ingredients and the pork belly in a container. Refrigerate for 36 hours.
2. Braise the pork belly: Remove the pork belly from the brine and place in a pot, covering it with vegetable stock. Cook on low heat or in the oven at a low temp until tender (about 4 hours). Cool completely, then slice into ¼-inch thick pieces.
3. Crisp the pork belly: In a hot skillet with a little olive oil, place the pork belly slices with a weight on top to ensure even crisping. Cook until golden brown and crispy on both sides.
4. Make the aioli: Blend all aioli ingredients in a glass jar using an immersion blender until smooth and creamy.
5. Assemble: Spread the basil aioli generously on both sides of the toasted brioche. Layer with a slice of heirloom tomato, a handful of arugula, and the crispy pork belly slices. Serve immediately.

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