This is a burger that stacks up
'cause it's not a burger at all.
It's made out of thinly shaved rib eye.
Delicious.
We're gonna start in this big ol' pan here.
It got a little bit too hot here,
I'm hoping we'll be okay.
But, you're gonna melt down a couple
of fat tabs of butter.
When the butter foams and melts,
we're going to add one onion per sandwich,
so four medium onions or a couple
of softball-size onions,
and you're gonna cook them nice and slow.
Get the salt on them so that
that liquid starts to get drawn out
and it'll keep the pan nice and moist.
For this dish, I like to use a little white pepper
in my onions.
For the steaks, though,
I'm gonna go with kosher salt,
and I'm gonna mix that with coarse black pepper,
and then I'm gonna mix that with granulated garlic.
To quick-cook these, I put a little high-temperature oil
in a little squirt bottle.
I get them right down at the old dollar store
or restaurant supply places,
you can order them online as well,
and it helps to have a little squirt bottle
so you could just put a little high-temp oil down
on a big ol' cast iron skillet
or a cast iron griddle.
You wanna work over medium-high heat,
and these shaved pieces of rib eye cook
in literally no time.
To go on the sandwich,
we're gonna take some creme fraiche,
or you can use sour cream,
and add in some prepared horseradish,
some Worcestershire, and salt and pepper.
Now, I'm gonna put this on some toasted,
buttery brioche buns.
(audience laughing) Jeanette is going
to toast our buns. (audience applauding)
Jeanette.
Thank you, Jeanette.
So, we'll be back with Jeanette's perfect buns.
I'm gonna get a squirt bottle of some oil
and I'll meet you back here in a couple.
(audience applauds)
(upbeat music)
These, I can see that they're taking beauty shots
of the food, Sunny is tasting backstage
for our football food fight.
These are our buttery sweet onions
with salt and a little white pepper.
To that, I'm going to cheat their cooking time a bit
by adding some water, turning up the heat a bit,
and that'll bring them home for us.
I stir together our creme fraiche,
or you could, of course,
substitute sour cream.
I added the Worcestershire sauce
and the horseradish, and a little salt and pepper,
and a ton of chives to go into that.
Same sauce I serve with beef tenderloin or big,
beautiful rib eye steaks.
Also good on potatoes, oven fries,
or just a good ol' baked potato as well.
Jeanette has brought back perfectly toasted brioche rolls.
(laughs)
I melted a little bit of butter
to slather onto our brioche rolls.
Alright, now for the meat,
remember we got our griddle nice
and hot over medium-high heat,
large cast iron surface.
We're cooking the meat a la plancha, it's called,
and we're going to squirt bottle high-temp oil,
oil that you can look through,
neutral oil, oil that you can see through.
Squirt a little bit of oil onto
that hot surface and put a few pieces
of your shaved rib eye,
and make little piles all over.
We're gonna season them up
with our salt, pepper, and granulated garlic.
Oh my God, it smells so good.
(audience applauds)
You can also throw a little sharp cheddar cheese on this.
When you flip the steak,
put a little pile of cheese on
and put it per portion over onto a large platter.
When we come back, we're gonna stack it all up
for you on some buns, after this.
(audience applauds)
Here's how you go.
This is the bottom of your brioche roll
that's been buttered, we put our sweet onions there
so the onion juices are absorbed by the brioche.
On top of the sweet onions,
for acidity and crunch, we put a couple
of slices of pickle.
Then, we've got our shaved rib eye steak
with a white sharp cheddar melted on top of that.
Then, we're gonna put on,
so you don't have to make a salad primarily,
a little bit of watercress,
a little bit of spicy watercress, lovely,
and then we're gonna slather our bun top
with our horseradish sauce.
(audience hums) Yeah.
Boom, burger of the month.
(audience applauds)