The secret to making a perfect steak sandwich, according to a golf-club chef
Courtesy of Baltusrol GC.
Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetites.
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.
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.
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.