The Ultimate Steak Sandwich: Ribeye + Pan de Cristal

In this video, we’re making the ultimate steak sandwich — and it’s seriously next level! 🥩🍞
We start by taking ribeye steaks straight out of the freezer (vacuum-sealed) and cooking them sous vide at 55°C for perfectly tender, juicy results. After the sous vide bath, we sear the steaks on a blazing hot cast iron skillet to create a beautiful, flavorful crust. 🔥

While the steaks are cooking, we whip up a homemade remoulade-style steak sauce using our rich, creamy homemade mayonnaise. For the perfect sweet and savory balance, we caramelize onions with a twist — using Ketjap Manis, a sweet Indonesian soy sauce that adds incredible depth.

The bread? We're using our own homemade Pan de Cristal, a light and crispy Spanish-style bread we baked a few days ago. To bring it back to life, we use a simple trick: a quick spray of water and a blast in a hot 180°C oven. The result is just-baked freshness with that signature airy crunch.

Assembling everything together — the crispy bread, juicy seared steak, creamy sauce, and sweet onions — creates a sandwich that’s pure heaven. You don’t want to miss this one!

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