By Lee Hefter, executive chef at Wolfgang Puck's steakhouse, Cut, in Los Angeles
A sandwich should be thoughtfully laid out, with components that add up to a complete meal, but the most important thing is that the ingredients should be of excellent quality. They should also be easy to come by: It's a sandwich, after all. That's why I start with steak. It's never been easier to buy great beef. For the perfect steak sandwich, don't be afraid to buy a nice cut of beef. The three basic cuts I use to make a sandwich without requiring the tenderization process of a marinade are rib eye, New York strip (sirloin), and filet, all available from any butcher. To season it, simply salt and pepper the meat, and that's it. That's all you have to do to it.
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This open-faced sandwich is a bit more elegant than one you pick up; it's like a great steak salad on toast. Again, other than salt and pepper, there's no need for seasoning. You get all the zingRead More »from How to Make a Perfect Steak Sandwich