Cube roll, also known as scotch fillet, is cut from the rib section and prized for its marbling and tenderness. When seared hard and sliced correctly, it delivers rich flavour and juicy texture in every bite.
Cube roll, also known as scotch fillet, is cut from the rib section and prized for its marbling and tenderness. When seared hard and sliced correctly, it delivers rich flavour and juicy texture in every bite.
This cube roll steak sandwich with pan jus keeps things simple. A thick steak, crusty bread, and a deeply flavoured jus made directly from the pan create a sandwich that feels premium but is easy to execute at home.
Author:
Jaz K
Ingredients
2 cube roll steaks, 3 cm thick
Sea salt
Freshly cracked black pepper
1 tablespoon beef tallow or olive oil
2 ciabatta rolls or Turkish bread portions
1 brown onion, thinly sliced
1 handful rocket
2 slices provolone or cheddar (optional)
½ cup beef stock
1 teaspoon Dijon mustard
1 small knob of butter
Directions
Step 1: Prepare the Steak
Remove the cube roll from the fridge 30 to 45 minutes before cooking. Pat completely dry and season generously with salt and pepper on both sides.
Step 2: Sear for a Deep Crust
Heat a heavy pan over high heat. Add oil or tallow. Place the steak in the pan and press gently to ensure full contact. Sear for 2 to 3 minutes without moving until a dark crust forms.
Step 3: Flip and Butter Baste
Turn the steak and reduce the heat slightly. Add butter and smashed garlic. Tilt the pan and spoon the foaming butter over the steak for 1 to 2 minutes. Cook to internal temperature:
Rare: 50°C Medium rare: 54 to 56°C Medium: 60°C.
Remove from heat and rest for 5 to 8 minutes.
Step 4: Make the Pan Jus
With the steak resting, return the pan to medium heat. Pour in beef stock and scrape up browned bits from the base. Simmer for 2 to 3 minutes until slightly reduced. Stir in Dijon if using. The jus should be glossy and concentrated.
Step 5: Slice and Assemble
Slice the rested steak against the grain into thick strips. Lightly toast the rolls. Layer steak onto the bread, spoon over pan jus, and add rocket or caramelised onions if desired. Serve immediately while warm.
Recipe Note
What to Pair With
Elevate your steak sandwich with sides that complement the rich, beefy flavours:
