Gordon Ramsay Cooks a Next Level Steak Sandwich | Next Level Kitchen

2 mouth watering sandwiches, two cuts of beef and no Moron Sandwiches! This week on Next Level Area and Richard Blais are formulating some in the Next Level Cooking Area. Are you cooking Richard's Filet or 's Strip?

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* Gordon's * * Sirloin * * Steak * * Sandwich *.
1 pound strip steak.
Kosher salt.
Newly ground black pepper.
Olive oil.

* Caramelized * * Onions *.
1 big white onion, sliced.
2 teaspoons kosher salt.
1 tablespoon brown sugar.
1 tablespoon aged balsamic vinegar.

* Cheese * * Skirt *.
4 pieces swiss cheese.
Kosher salt.
Newly ground black pepper.
4 slices sourdough bread.

* Assembly *.
Horseradish cream.
Watercress.
Dijon.

* PROCEDURE *.

Place the steak on a tidy, flat surface area and season freely with salt and pepper. Sprinkle some oil onto the steak and after that utilize a rolling pin to carefully flatten the steak. Let the steak remain at room temperature level for about 20 minutes.

In a large frying pan over medium high heat place the steak, fat side down, and let prepare until the fat starts to render.

Carefully remove some of the fat from the pan and location in a medium skillet over medium heat.

Add the onions and salt and cook until they begin to soften, then add the brown sugar and stir until the sugar completely dissolves. Include the balsamic vinegar and continue cooking until the onions have actually caramelized and the sauce begins to thicken. Season with salt.

Turn the steak and let prepare on one side until a great golden brown crust has actually formed then flip and continue cooking until the other side has actually established the crust. Get rid of the steak from the pan and let rest for 5 minutes prior to slicing.

Place the cheese slices in a big frying pan over medium high heat. Season the cheese with salt and pepper and then place one piece of bread over each slice of cheese. Let the cheese melt entirely and then let it prepare for a minute longer till the cheese hardens. Eliminate the bread from the pan and put on a clean surface with the cheese skirt dealing with upwards.

Spread horseradish cream across one piece of bread and top with the watercress. Spread out the dijon across the other slice of bread. Layer the onions on top of the dijon.

Slice the steak and season again with salt. Shingle the steak on the onions and leading with the other slice of bread.

Repeat with the remaining cheese, bread and filling.

* Richard's * * Filet * * Sandwich *.
1 tablespoon ground cumin.
1 tablespoon brown sugar.
2 teaspoons kosher salt.
1 teaspoon onion powder.
1 teaspoon garlic powder.
1/2 teaspoon newly ground black pepper.
1/2 teaspoon smoked paprika.
1pound beef tenderloin.
2 tablespoons olive oil.
2 tablespoons saltless butter.
2 cloves garlic.
2 sprigs fresh thyme.

* Aioli *.
2 egg yolks.
2 teaspoons lemon juice.
1 teaspoon dijon.
2garlic cloves, carefully grated.
1cup extra virgin olive oil.
Kosher salt.
Newly ground black pepper.
Charred Tomatoes.
4 ounces plum tomatoes.
1 tablespoon olive oil.
Kosher salt.
Newly ground black pepper.

* Assembly *.
Baguette, split in half.
Olive oil.
Arugula.

* PROCEDURE *.
Turn your oven broiler on high.

In a little bowl, mix together the cumin, brown sugar, salt, onion powder, garlic powder, black pepper, and paprika.

Rub the flavoring over the filet to cover completely. Let the steak sit out at space temperature for 20 minutes.

In a big frying pan over medium high heat, add the oil. When the oil is sparkling, add the steak and scorch on all sides up until crisp. Add the butter, thyme and garlic to the pan and continue cooking, basting the filet with the butter until the internal temperature reaches 130 ℉. Get rid of the filet from the pan and let it rest for 5 minutes.

In a medium mixing bowl, whisk together the egg yolks, lemon juice, dijon and garlic. Location a wet towel on a flat surface area and place your bowl on top. While constantly whisking, slowly drizzle in the olive oil. When all of the oil is included, season with salt and pepper.

Location the tomatoes on a small sheet, drizzle with olive oil and season with salt and pepper. Location the tomatoes under the broiler up until just charred and the skins start to split.

Lightly sprinkle the baguette with the olive oil and location under the broiler to toast gently. Location the toasted bread on a tidy surface with the charred sides up. Spread the aioli on one slice of bread.

Slice the filet and season with salt. Layer the sliced steak on the aioli and top with arugula and charred tomatoes. Serve open faced or put the staying slice of bread on top.

0:00 Level 1: Talking Steak.
0:54 Level 2: Next Level Sandwich Making.
7:41 Level 3: Next Level Assembly.

Cooks a Next Level Steak Sandwich | Next Level Kitchen

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About the Author: Yvette Cook

42 Comments

  1. God damn Ive never been so early. I wish Gordon would show him tasting the food at the end.

    1. ᴍᴀꜱᴀɢᴇ ᴍᴇ ᴏɴ 𝒯 .𝐸 .𝓁 𝐸 .𝒢 .𝑅 .𝒜 .𝑀 Gordonramsay22 says:

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    1. One word to describe his cooking would be: overkill. He uses double the ingredients needed. I don’t need to get every single flavor profile in every fucking bite.

    2. ᴍᴀꜱᴀɢᴇ ᴍᴇ ᴏɴ 𝒯 .𝐸 .𝓁 𝐸 .𝒢 .𝑅 .𝒜 .𝑀 Gordonramsay22 says:

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  2. The Gordon never disappoints us, he’s an incredible Content Creator and always creates masterpieces. His content is amazing.

    1. ᴍᴀꜱᴀɢᴇ ᴍᴇ ᴏɴ 𝒯 .𝐸 .𝓁 𝐸 .𝒢 .𝑅 .𝒜 .𝑀 Gordonramsay22 says:

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  3. Catching this in less than 10 min. Wow, I have never been this early either LOL. I love me some red meat / Steak Sandwich. I love watching Gordon cooking and the energy is awesome, the Filet Minion sounds delicious too. Mmmm the Juice looks so flavorful and the Onion (sweet / sour) sounds amazing, Mmm thyme and garlic wow, this video is FIRE. Thanks for sharing Gordon! You are amazing, Love it all~~Sindy.

    1. ᴍᴀꜱᴀɢᴇ ᴍᴇ ᴏɴ 𝒯 .𝐸 .𝓁 𝐸 .𝒢 .𝑅 .𝒜 .𝑀 Gordonramsay22 says:

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    1. ᴍᴀꜱᴀɢᴇ ᴍᴇ ᴏɴ 𝒯 .𝐸 .𝓁 𝐸 .𝒢 .𝑅 .𝒜 .𝑀 Gordonramsay22 says:

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    1. ᴍᴀꜱᴀɢᴇ ᴍᴇ ᴏɴ 𝒯 .𝐸 .𝓁 𝐸 .𝒢 .𝑅 .𝒜 .𝑀 Gordonramsay22 says:

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  4. As A ASMR, I really love to watch it.

    Thanks for sharing this recipe

    Love to watch it ❤️❤️❤️

    1. ᴍᴀꜱᴀɢᴇ ᴍᴇ ᴏɴ 𝒯 .𝐸 .𝓁 𝐸 .𝒢 .𝑅 .𝒜 .𝑀 Gordonramsay22 says:

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    1. Exactly!! You expect me to pay for this 💩
      It’s still grazing on the grass!!!!🤣🤣🤣

    2. ᴍᴀꜱᴀɢᴇ ᴍᴇ ᴏɴ 𝒯 .𝐸 .𝓁 𝐸 .𝒢 .𝑅 .𝒜 .𝑀 Gordonramsay22 says:

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    3. It needed more time to rest or possibly cooked a tad longer. They were under pressure so that is why.

    4. @AlternateKek If this was Hell’s Kitchen, would Gordon except that answer?

  5. Thanks for sharing this recipe 😋😋😋🌹🌹🌹❤️❤️❤️

  6. That Filet Mignon was looking pretty blue in the center there…. I am down for some bloody steak but it looked just plain cold and raw.

    1. Yep and on top of that he opted for open face… which would just make it even colder quicker. Imagine trying to actually eat that “sandwich”, it would be a nightmare.

    2. @seanylewl That cow was still grazing on the grass🥴🤢🤮with a smear of raw egg mayonnaise 🤣🤣🤣

    1. ᴍᴀꜱᴀɢᴇ ᴍᴇ ᴏɴ 𝒯 .𝐸 .𝓁 𝐸 .𝒢 .𝑅 .𝒜 .𝑀 Gordonramsay22 says:

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