Steak Sandwiches with French Dip

Directions

1. 1

   If desired, season the steaks generously with salt and refrigerate for 2–4 hours to dry brine.

2. 2

   Preheat your Blackstone griddle to high heat and add the vegetable oil.

3. 3

   Add the steaks and sear on all sides until well browned. Cook until the internal temperature reaches 130°F (54°C) for medium-rare.

4. 4

   Remove the steaks from the griddle, coat with truffle butter, and rest for 10 minutes.

5. 5

   While the steaks rest, warm the beef gravy in a griddle-safe saucepan on a cooler section of the griddle. Place the lemon halves cut-side down on the griddle and cook until charred.

6. 6

   Spread any remaining truffle butter over the cut sides of the baguettes. Toast them cut-side down in the steak juices until lightly golden.

7. 7

   Thinly slice the rested steaks against the grain.

8. 8

   Spread aioli on one side of each baguette and English mustard on the other. Add the sliced steak and rocket, then squeeze the charred lemon over the top.

9. 9

   Close the sandwiches and serve immediately with the warm beef gravy on the side for dipping.