BBQ teriyaki steak sandwich

The cook, step by step.

1. 1

   Step 1

   Done

   We first remove the ribeye steak from the packaging and dab it all around dry. Then we sprinkle it around with the SPG rub and press this a little bit. The ribeye can now return uncovered to the fridge as we prepare the barbecue.

2. 2

   Step 2

   Done

   We are now preparing the barbecue for indirect heating at a dome temperature of 130 degrees Celsius. Then we insert the thermometer into the steak and cook it to a core of 45 degrees Celsius. Do you now have a ribeye steak or steaks that are not thicker than 2 fingers? Then you skip this step and it is best to cook the ribeyes immediately as the core will be much easier. This is not wise at fat steaks.

   Internal temperature: 45°C
3. 3

   Step 3

   Done

   Then as soon as the steak reaches the internal temperature of 45 degrees inside we heat up the barbecue to 200 degrees Celsius below the dome and put the ribeye on the grid or on the plancha. We now cook the steak to 52 degrees Celsius and grill both sides nicely brown during this period. After the steak has reached this temperature, take it off and let it rest for 5 minutes under aluminium foil which you lightly place on it, so not completely packed. The internal temperature will now rise a few degrees further, resulting in a perfect medium. You're gonna have to change your shit now? Then take off a few degrees at all steps or add them. While resting the steak, you can cut open the baguette and grill the inside briefly brown on the plancha/grid.

   Internal temperature: 45°C
4. 4

   Step 4

   Done

   After the ribeye has rested you cut it in very thin slices of half an inch and paint the whole with the teriyaki sesame sauce.

5. 5

   Step 5

   Done

   After this you rub both sides of the baguette with a thin layer of wasabi mayonnaise and lay the bottom with the ribeye strips. Then you cover the whole thing with some fresh rucola and you can attack. Enjoy it, I'm sure you can!