Oven-Slaving with Mrs Woog. The Perfect Steak Sandwich.

A steak sandwich, when done well, will most definitely bring all the boys to your yard. You see it popping up on menus in fancy joints, trussed up with truffle aioli and other bullshit, but the tip to a great steak sandwich is to keep it classic and simple.

And it is all about the technique.

So pop on your apron and lets do this….


The Steak Sandwich is suitable for eating at any occasion. You will require the following.

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The thing that you cannot really make out from my very artistic shot is the black tub near the tomato. It is Onion Jam. I believe that Onion Jam should replace Vegemite as Australia’s favourite condiment, but that is another post, for another time.

Now this part is EXTREMELY IMPORTANT so really, listen up. In a medium sized Glad Storage bag, give a good glug of olive oil. Really good glug. Then season the olive oil. Really good glug. THen season the olive oil with salt and pepper (freshly cracker for we are fancy folk remember?) until your arms are about to fall off. Then place the steaks inside the bag and give the whole thing a good missing until your steaks are lightly coated in the seasoned oil. Now the fun part.


You could go traditional, like I do, and use your fist while thoughts of what is happening to the Australian Public Education System floods your head. Or you could use a meat thwacker thing. Then leave the whole lot on the bench for ten or so minutes while you go and calm down.

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This will allow the steaks to come to room temperature and in turn, will allow for a more evenly cooked steak. WATCH YOUR BACK DONNA HAY!

Put a heavy based saucepan on the stove and let it get searingly hot. Then chuck on your steaks.

Now, here is a handy hint I learnt recently. Until then, I had been cooking steaks all wring. I was taught that you put your steak on and wait until the blood comes to the surface before turning it. And you only ever turned a steak once.

I have been bastardising steaks for years, it turns out. The current way to cook a steak is to sear it quickly on either side, before turning it every minute until it is cooked to your liking. (Medium for me) This ensured that it is cooked evenly and maintains it juicy, juice flavour. SLEEP WITH ONE EYE OPEN CURTIS STONE.

While the cooking is happening, Prep your other stuff. Shred a head of iceburg lettuce really finely. I find it easy to do if you use a bread knife. Sort out all your things so you have a little assembly line going on.

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Start toasting your turkish. When the steaks are cooked to your liking, take them off and rest them on a plate to … well, um… rest? This is an important process. Cover the hot steak with cheese. Yell at people, alerting to the fact that lunch is almost served, and who does a gal have to root to get a cold beer around here!

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To assemble, you need a condiment on either side of the bread. Tomato sauce would be the obvious choice.

Layer your salad like so.

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Then slide on your steak……

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And garnish with your teeth. IN YOUR FACE BILL GRANGER!

For more from the Oven Slaving with Mrs Woog series, please click here.

Are you going to give my method a go?

Have you ever made anything from the Oven Slaving Series?

Who is your favourite Celebrity Chef? Me? Ronald McDonald.