And while most steakhouses are stereotypically ritzy, they’re also known for their burlysandwiches.
Even when dining at home, it helps to get sandwich recommendations from restaurant pros.
“Marble is always your friend, as well as staying away from too much sinew.”
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For Hunters Evans, chef ofElvie’sin Jackson, Miss., eye of round fits that bill.
“These steaks are tender and lean, but very flavorful,” she says.
They are also the preferred cuts for Wyatt Evans, culinary director ofP.S.
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“I am looking for something flavorful and affordable with good marbling but not a lot of external fat.
James Gee echoes those sentiments.
If you want to enrich your sandwich a bit more, Stephanie Izard likes to use ribeye.
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At the end of the day, though, it all comes down to personal preference.
I like doing smaller pieces of steak that I slice after I grill them.”
For some chefs, like Izard, it starts well before the grill with a marinade.
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Gee follows a similar strategy.
Likewise, other chefs like to season or rub their steak before heating things up.
“From there, you’ll chill it and slice it as thin as possible.”
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Similarly, giardiniera is an option for some zing.
Sawyer gets his giardiniera fromJ.P.
Graziano, a longtime Italian market and sandwich shop in Chicago that’s been open since 1937.
Uong uses everything from grilled mushrooms and watercress to chimichurri and Dijon mayo.
Izard, meanwhile, doubles down on ribeye richness.
