This Boursin Steak Sandwich is the perfect weekday or weekend lunch idea! Layered with pan seared ribeye steak, homemade crispy fried onion strings and a creamy boursin cheese spread.
WHY YOU’LL LOVE THIS RECIPE
- This Boursin Steak Sandwich is perfect for lunch or dinner!
- You can use chicken in place of steak and the sandwich will still taste amazing.
Not at all! If you’ve been here a while then you know that I typically prefer Sirloin or Ribeye. However, if you’re not feeling ribeye (which can sometimes be a little pricey), or if you don’t have it available to you then here are a few great alternatives:
Sirloin: This cut is a bit tougher than ribeye, but when cooked properly it is tender and juicy!
Skirt Steak: It’s often sold in larger quantities, so it is great when you’re feeding large crowds or if you need to portion it up to freeze. I have also found that it is tender when marinated well.
NY Strip Steak: This cut has a little less marbling than Ribeye, but it is still a great cut. It’s super tender and perfect for slicing.
HOW TO COOK THE PERFECT STEAK
- Pat dry the steak using paper towels to get a perfect sear and reduce oil splatter.
- Let the steaks come to room temperature for about 20 minutes prior to searing so that they cook evenly and not to fast on the outside.
- You want to make sure you season generously.
- Be sure to preheat the pan to medium heat and add oil with a high smoke point like canola or vegetable oil. In addition to the oil, add BUTTER for additional flavor and to help create a nice crust as well as garlic cloves and some sprigs of your favorite herbs like rosemary and thyme.
- Sear the steaks on each side for about 3-4 minutes until a brown crust has formed then use tongs to turn steaks on their sides and sear edges. About 1 min per edge.
- Remove steak and rest 10 minutes before slicing against the grain.
- I prefer using a large Cast Iron Skillet pan for best heat conduction. However, if you don’t have a cast iron skillet, feel free to use a large stainless steel pan.
Check out a few more steak recipes below!
- Sirloin Steak Sandwiches
- Blue Cheese Crusted Ribeye
- Maple Bourbon Steak with Mushrooms
- Air Fryer Garlic Steak Bites
- Steak Kabobs
- Steak Bites in Dijon Gravy
- One Pot Philly Cheese Steak Pasta
- Carne Asada with Corn Salsa
Questions about this Boursin Steak Sandwich? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Boursin Steak Sandwich
For the Fried Onion Rings
- 1½ Cup Buttermilk
- ½ Medium Yellow Onion, Thinly sliced into rings
- Kosher salt and black pepper, as needed
- Smoked Paprika, as needed
- Garlic Powder, as needed
- 1½ Cup All Purpose Flour
- Canola Oil for frying
For the Steak
- 2 Ribeye Steaks, thick cut
- 3 Cloves Whole Fresh Garlic
- 1-2 Sprigs Fresh Thyme
- 1-2 Sprigs Fresh Rosemary
- 1 Stick Butter
- 1 Loaf Ciabatta Bread
- Kosher Salt and Black Pepper, as needed
- Garlic Powder, as needed
- Onion Powder, as needed
- Canola Oil, as needed
- Small Container of Boursin Cheese or Alouette Cheese Spread
- Freshly Grated Parmesan Cheese, as needed
- Chopped Green Onion, optional
For the Sandwiches
- Remove the Ribeye Steaks from the refrigerator and place on a baking sheet lined with foil and a wire rack on top. GENEROUSLY coat the steaks with kosher salt (this will help remove excess moisture to help achieve that nice crust on the outside- dont worry it won’t make your steak taste “salty”). Then let the steaks come to room temperature for about 20-25 minutes.
- Take a paper towel and remove the moisture by patting dry.
- Heat a large skillet over medium heat, add about 1 tablespoon of canola oil and 1 tablespoon of butter. Coat the steaks in canola oil and season with kosher salt, black pepper, garlic powder and onion powder. Sauté the steaks on both sides until cooked through. For about 4-6 minutes. Before flipping to the other side add in about 4 tablespoons of butter, whole cloves of garlic and the sprigs of rosemary and thyme.
- Baste the steaks with the herb butter.
- Remove the ribeyes from the skillet. Set aside to rest.
- Cut the Ciabatta bread in three halves then slice each half lengthwise. Toast the slices in batches in a skillet over medium heat with about 2-3 tablespoons of butter and a little canola oil.
- Spread some Boursin cheese on both sides of the bread and top with sliced Ribeye, fried onion rings, freshly grated parmesan and chopped green onion. Enjoy!
For the Fried Onion Rings
- Place the sliced onions in a large gallon zip lock bag or bowl. Pour in the buttermilk, and add spices to the mixture, toss the onions around to make sure they’re all nicely coated. Let the onions soak in buttermilk for about 30 minutes to an hour.
- In the meantime, combine the flour and all of the same spices in a medium bowl or plate.
- When you’re ready to fry your onions, pour about 2-3 inches of oil in the bottom of a deep pot or medium sized sauce pot. Or you can use a deep fryer if you have one. Heat the oil to about 375°F. If you don't have a thermometer, the oil is hot enough when you can splash a few drops of water in and it crackles a bit.
- Dredge the buttermilk soaked onions in the flour mixture until they’re all evenly coated, shaking off any excess flour and place on a wired rack on top of a baking sheet to set up a bit. Fry your onions in batches for about 3 minutes, then drain on paper towels. You just want a nice light crust on the outside. Set aside.