To me, nothing says game day like a delicious steak sandwich. When I discovered Baltimore's version of pit-cooked beef, I was hooked. This is my take on the classic Charm City staple.
Technique tip: Undercook the steak a bit so that you can heat the steak slices in a skillet just before building the sandwiches.
Rib Rub (makes 2 cups)
- 1/2 cup kosher salt
- 1/4 cup MSG
- 1/4 cup ground black pepper
- 1/4 cup sweet paprika
- 1/4 cup chile powder
- 1/4 cup light brown sugar, packed
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 teaspoon cayenne pepper
- 1/2 cup mayonnaise, preferably Duke's
- 1/4 cup prepared horseradish
- 1 pinch fresh ground black pepper
BBQ Sauce (makes 4 cups)
- 1 cup apple cider vinegar
- 1 cup ketchup
- 1 cup Worcestershire sauce
- 1/2 cup hot sauce, preferably Texas Pete
- 1 tablespoon chile powder
- 1/2 teaspoon mustard powder
- 4 tablespoons dark brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon crushed red pepper flakes
- 1½ teaspoons freshly ground black pepper
- 8 ounces rib-eye steak
- 2 tablespoons Rib Rub (recipe above)
- 6 slider buns
- 1 teaspoon olive oil
- 1/2 cup Horseradish Mayo (recipe above)
- 1/4 cup BBQ Sauce (recipe above)
For the Rib Rub:
Mix all ingredients together and place them in an airtight container. Cover and store in a cool dry place until ready to use.
For the Horseradish Mayo:
In a small mixing bowl, combine the mayo, horseradish and black pepper, mixing all until fully incorporated (the amount of horseradish can be adjusted based on personal preference).
For the BBQ Sauce:
Combine all ingredients in a medium-sized sauce pot. Cook over medium heat until all the contents are fully incorporated, stirring frequently to prevent scorching (about 10 minutes).
Allow sauce to cool at room temperature, and once cooled, store in an airtight container. Refrigerate until ready to use.
For the sliders:
1. Heat a charcoal grill over medium-hot coals.
2. Allow steak to sit at room temperature for 15 minutes. Sprinkle steak on both sides with Rib Rub.
3. Grill steak, covered for 5-7 minutes on each side, or until it reaches desired doneness. Remove steaks from heat and allow to rest for 10 minutes.
4. Toast the cut halves of the slider buns in a skillet with the oil over medium-high heat, being careful not to burn, about 30 seconds.
5. Slice steak, against the grain, into thin slices. Warm up the steak slices in the skillet over medium-high heat, just to reheat, render some of the remaining fat and brown the edges.
6. Spread Horseradish Mayonnaise onto top and bottom halves of slider rolls. Place two or three slices of steak on the bottom half of each bun. Spoon some of the BBQ Sauce over the hot rib-eye. Crown the sandwich with the top bun and serve.