Ultimate Steak Sandwich

Steps

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1. 1
   Dry brine the steak: generously coat all sides with salt and pepper. Let rest at room temperature for 40 minutes to 2 hours, or overnight uncovered in the refrigerator.
   ▶ ≈5:30
2. 2
   Roast the garlic: Preheat oven to 400°F. Cut off the top of the garlic head to expose cloves. Drizzle with olive oil, season with salt and pepper, and wrap tightly in foil. Roast for about 1 hour until cloves are browned and jammy.
   ▶ ≈8:38
3. 3
   Make the pickled chiles: combine chiles, sliced shallot, and reserved garlic scraps in a heat-proof bowl. In a saucepan, combine vinegar, water, salt, coriander seeds, mustard seeds, and honey. Bring to a simmer and cook for 5 minutes until salt and honey dissolve. Pour over the chile mixture, cover, and let rest at least 20 minutes. Drain and set aside.
   ▶ ≈12:27
4. 4
   Make the fried shallots: combine sliced shallots and vegetable oil in a saucepan. Heat over medium-high until bubbling, reduce heat, and fry gently while stirring frequently until golden brown. Drain on paper towels.
   ▶ ≈24:09
5. 5
   Make the creamed spinach: In a large sauté pan, heat butter over medium heat until foaming subsides. Add minced shallot and sweat for 1–3 minutes until lightly browned and translucent. Add garlic and sauté for 30 seconds until fragrant. Add flour and mix until vegetables are evenly coated. Add cream and stir, cooking for 1–2 minutes until thickening begins. Add spinach and nutmeg, reduce heat to low, and cook stirring occasionally for 10–15 minutes until very thick. Remove from heat, stir in Parmigiano-Reggiano, season with salt and pepper, cover, and set aside.
   ▶ ≈50:30
6. 6
   Sear the steak: In a cast-iron pan, heat vegetable oil over medium heat until smoking. Increase heat to medium-high, place steak in the center, and weight it down with a heavy pan or chef weights. Sear for 3–5 minutes on the first side until deeply browned, then flip. Cook for an additional 5–7 minutes, flipping as needed, until rare at its thickest point (125°F). Remove, cover with foil, and rest for 10 minutes.
   ▶ ≈82:32
7. 7
   Scoop roasted garlic from the skins. Slice steak thinly on a bias, against the grain.
   ▶ ≈94:11
8. 8
   Assemble the sandwich: Toast the bread in the reserved beef fat in the pan (supplement with olive oil if needed). Spread roasted garlic on both sides of the toasted bread. Spread creamed spinach on the bottom slice, top with pickled chiles, and layer steak slices over top. Top the steak with fried shallots and press cheese over top—broil or torch until cheese is melted. Top with bread, press, slice in half, and enjoy.
   ▶ ≈98:34