Crispy Chimichurri Steak Sandwich with Runny Egg Step-by-step instructions

Before you start

Before beginning, ensure your workspace is organized with all ingredients measured and ready to go. Take the ribeye out of the refrigerator to reach room temperature, which is crucial for even cooking.

Slice the red onions thinly so they caramelize quickly in the rendered fat. Have your chimichurri prepared and set aside. Ensure your ciabatta is sliced and ready to be toasted, as the assembly happens quickly once the steak is rested and sliced.

Instructions

Steak and Chimichurri Prep

1. 1Prepare the Steak and Sauce
   Season the eight-ounce ribeye generously with coarse salt and garlic on both sides. Ensure the meat is at room temperature for about twenty minutes before cooking. Prepare the fresh parsley-oregano chimichurri by mixing the herbs with oil, vinegar, and seasonings in a small bowl. Set the chimichurri aside to let the flavors meld while the steak prepares for the pan.
   Look for The steak is evenly coated and the chimichurri is vibrant.
   Tip Bring the steak out of the refrigerator early to ensure even cooking.

The steak should be seasoned uniformly, and the chimichurri should have a bright, aromatic smell with a balanced ratio of herbs to oil. Ensure your prep area is clean and that you have your tongs and knife ready for the searing stage, as the cooking process moves quickly once the skillet is heated.

Searing and Caramelization

2. 2Sear and Caramelize
   Heat a cast iron skillet to 480°F (249°C). Place the ribeye in the hot pan and sear for two minutes per side until a crust forms. Add the sliced red onion to the skillet to caramelize in the rendered steak juices. Once the steak reaches an internal temperature of 145°F (63°C), remove it from the skillet and let it rest on a cutting board for at least 3 minutes before slicing against the grain.
   Look for The steak develops a dark brown crust and the onions soften.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a high-smoke point oil if the pan is not seasoned enough.

The steak should develop a deep, dark brown crust on both sides. The red onions should be soft, translucent, and slightly golden from the rendered beef fat.

The steak must reach 145°F (63°C) internally. Check that the meat is removed from the heat and allowed to rest properly on a cutting board before you begin the final assembly steps.

Egg Frying and Assembly

3. 3Fry the Egg and Assemble
   Crack the egg directly into the hot skillet using the remaining steak drippings. Cook until the whites are set but the yolk remains runny. Toast the ciabatta roll until golden brown. Assemble the sandwich by layering the sliced ribeye, caramelized red onions, and the fried egg. Spoon the chimichurri over the top, ensuring the herb oil soaks into the bread. Serve immediately while warm.
   Look for The egg whites are fully opaque and set, but the yolk is still liquid.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Cover the pan briefly if the whites need help setting without overcooking the yolk.

The egg whites should be completely set and opaque, while the yolk remains liquid and glossy. The ciabatta should be toasted to a light golden brown with a crispy exterior. When assembled, the chimichurri should be drizzled over the steak and egg, and the entire sandwich should look vibrant, layered, and ready to be sliced for service.

Common mistakes

A common mistake is overcrowding the pan, which lowers the temperature and prevents a proper sear. Cook the steak alone to maintain the high heat required for the crust.

Another error is failing to rest the meat; cutting too soon causes the juices to run out, leaving the steak dry. Finally, ensure the egg is cooked in the residual drippings for maximum flavor, but watch the heat to avoid burning the delicate yolk or the edges of the egg.

How to tell it’s done

To achieve a perfect medium-rare, the ribeye must reach an internal temperature of 145°F (63°C). Use a meat thermometer to check the thickest part of the steak. The exterior should be dark brown and crusty, while the interior remains pink and juicy.

Once finished, the resting time is non-negotiable; let the meat rest for at least 3 minutes to allow the juices to redistribute, ensuring every slice remains tender and succulent when assembled.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest
• Egg dishes: 160°F (71°C) in the thickest part