The secret to making a perfect steak sandwich, according to a golf-club chef
Want to replicate Baltusrol's steak sandwich at home? Here's how.
Courtesy of Baltusrol GC.
Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetites.
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Fresh off a renovation of its Lower Course, Baltusrol Golf Club is now looking toward a 2023 redo of its other 18, the Upper Course.
But for all that is in flux at the historic New Jersey club, one thing won’t be changing: the steak sandwich.
The item is a favorite on the clubhouse menu, and Baltusrol’s executive chef Ed Stone tells how to replicate it at home.
How to make a Baltusrol-grade steak sandwich
1. The meat
Use prime grade beef. Anything less and you’re cheating yourself.
2. The seasoning
Marinade? Nope. That would be like over-thinking your swing. Keep it simple. Sea salt and fresh ground pepper.
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3. Cooking style
In the kitchen, as on the course, there are a lot of ways to get things done. Stone recommends pan-roasting on a cast iron skillet. Or, better yet, step outside and do it on the grill. High heat, please. Shoot for a good sear, without over-cooking, for approximately 4-6 minutes per side.
4. How to cut the meat
We know you can slice a ball. But what about a steak? Start with a sharp knife, the cut on a slight bias. It will help keep every bite tender and juicy. Aim for about 1/4-inch in thickness.
5. The bread
Toasted ciabatta, brushed with garlic butter. If you don’t have ciabatta, a baguette works great.
6. Garnish
If you’re intent on being true to the recipe, you’ll need to make a demi-glace, a rich brown sauce with a stock base. But no one will complain about a drizzling of pan juices. Add caramelized onions, and you’re done.
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