Scotch Fillet Steak Sandwich with Pan Jus
Introduction
Scotch fillet brings rich marbling, bold flavour, and a tender texture, which makes it the perfect filling for a premium steak sandwich. Seared hard, rested, and sliced against the grain, it turns a simple sandwich into something close to a restaurant plate. The pan drippings become a quick jus that ties the whole thing together.
Use a well marbled grass fed scotch fillet. A hot sear, a proper rest, and the pan jus are what set this sandwich apart.
Ingredients
For 2 servings
- 2scotch fillet steaks2-3cm thick
- sea saltto season
- cracked black pepperto season
- 1 tbspolive oil or beef tallow
- 1 tbspbutter
- 2crusty rolls or sourdough slices
- caramelised onionsoptional
- rocket or lettuceto serve
- 1/2 cupbeef stockfor the pan jus
- 1 tspDijon mustardoptional, for the pan jus
Utensils
5 items to gather · Tap to tick off
- Heavy or cast iron pan
- Tongs
- Chopping board
- Sharp knife
- Small spoon
Cooking Steps
Bring to room temperature
Take the steaks out of the fridge 30 minutes before cooking, pat them dry, and season generously with salt and pepper.
Sear the steak
Heat a heavy pan over high heat, add the oil or tallow, and sear the steaks 2 to 3 minutes per side for medium rare, adding the butter in the final minute to baste.
Rest
Transfer the steaks to a board and rest for 5 to 8 minutes so they stay juicy.
Make the pan jus
Lower the heat to medium, add the beef stock to the same pan, and scrape up the browned bits. Simmer for 2 to 3 minutes until slightly thickened, then stir in the Dijon if using.
Toast the bread
Lightly toast the bread in a clean pan or under the grill until golden.
Slice and build
Slice the steak against the grain, pile it onto the toasted bread with rocket and onions, and spoon the warm jus over the meat before closing the sandwich.
Nutrition
Per Serving
Recipe serves 2Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What is the best steak for a steak sandwich? +
Scotch fillet is an excellent choice, with rich marbling that keeps it juicy and tender once sliced. Rump, porterhouse, or sirloin also work well and offer better value. Whichever you choose, slice it thinly against the grain so it is easy to bite through in a sandwich.
How do you make pan jus for a steak sandwich? +
After searing and resting the steak, keep the pan with its browned bits, lower the heat, and add beef stock. Scrape up the fond and simmer for 2 to 3 minutes until slightly thickened, then stir in a little Dijon if you like. The fond is where the flavour is, so do not wash the pan first.
Why slice steak against the grain for a sandwich? +
Slicing across the grain shortens the muscle fibres so each slice is tender and easy to bite through, which matters in a sandwich where you pull a whole bite at once. Slicing with the grain leaves long fibres that turn chewy and drag the filling out as you bite.
How do you keep steak juicy in a sandwich? +
Cook the scotch fillet to medium rare, rest it for 5 to 8 minutes before slicing, and slice it thinly against the grain. Resting lets the juices redistribute so they stay in the meat rather than soaking the bread. Spooning the pan jus over at the end adds moisture and flavour without making it soggy.
What goes in a steak sandwich? +
A great steak sandwich keeps it simple: seared, sliced scotch fillet on toasted crusty bread or sourdough, with caramelised onions, peppery rocket, and a spoon of warm pan jus. Aioli, mustard, or melted cheese are popular additions. The steak stays the hero, so the extras should support it rather than crowd it.
