Chicago Steakhouse Sandwich

Steak:

One 20-ounce boneless rib eye steak

Kosher salt and freshly ground black pepper

Sauteed Garlicky Spinach:

3 tablespoons olive oil

4 cloves garlic, thinly sliced

1/2 teaspoon crushed red pepper

Three 10-ounce bags fresh spinach, washed and stemmed

Kosher salt and freshly ground black pepper

Buttermilk Blue Cheese Dressing:

2 tablespoons crumbled blue cheese

1/2 cup buttermilk

1 cup mayonnaise

1/4 teaspoon Dijon mustard

1/2 teaspoon minced fresh dill

1/8 teaspoon ground black pepper

Sandwich Build:

1 fresh loaf crispy French bread, cut into 8-inch segments, buttered and grilled

For the steak: Heat a cast-iron skillet over high heat until very hot. Sprinkle both sides of the steak with salt and pepper. Place the steak in the hot skillet, reduce the heat to medium and sear until well browned, about 4 minutes. Flip the steak and cook until medium/medium-rare, about 6 more minutes. Set aside, loosely covered with foil, and let rest before slicing.

For the sauteed garlicky spinach: Heat the oil and sliced garlic in a Dutch oven over medium heat, stirring occasionally until the garlic is golden brown and crispy. Remove the garlic and set aside on a paper towel to drain. Add the crushed red pepper and cook until fragrant, about 30 seconds. Add the spinach and stir to combine with the oil. Cover and let cook over medium-high heat until the spinach is wilted but still bright in color, about 4 minutes. Season with salt and pepper and toss with the garlic chips.

For the buttermilk blue cheese dressing: Mix the mayonnaise, buttermilk, blue cheese, dill, mustard and pepper together in a bowl and set aside. Adjust the seasoning if necessary.

For the sandwich build: Slice the rested steak against the grain into 1/4-inch slices, removing any non-rendered fat. Place the steak slices on the bottom bun, top with the spinach and schmear the top bun with buttermilk blue cheese dressing.

Beer Battered Onion Rings

1 cup flour

1 cup beer (I like Keystone Light. It’s cheap and tastes like Coors Light)

2 large onions (I like Vidalia’s. They’re nice and sweet)

vegetable oil for frying

Put the flour into a bowl and make a well in the center.

Pour the beer into the well and whisk until combined.

Let rest, covered for 1 hour.

Peel onions and cut crosswise 1/3 inch thick and separate into rings.

Dust the onion rings with the additional flour, shaking off the excess, and coat them with the batter.

Working in batches, fry the onion rings in 2 inches of preheated 370 degrees, oil until they are golden.

Transfer them with a slotted spoon to paper towels to drain and sprinkle them with salt to taste.