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By Chef Kendra

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Kendra will teach us how to make her delicious Kosher Boneless Ribeye Steak Sandwich with Herb Dressing using Prairie Street Prime’s Kosher Boneless Ribeye Steak.

You can purchase your Kosher Boneless USDA Prime Boneless Ribeye Steak here:

When you start with meat this amazing it doesn’t take much to make a fabulous meal - no matter how simple! Chef Kendra keeps it basic with her famous kosher steak sandwich and herb dressing. Seasoned with just salt and pepper, Prairie Street Prime’s Boneless Ribeye Steak is reverse seared to that perfect medium rare before being sliced and slathered with an herby-garlicky dressing and then loaded between rustic, toasted bread. A steak sandwich fit for any king and queen!

Ingredients List for the Kosher Boneless Ribeye Steak Sandwich with Herb Dressing

  • Prairie Street Prime Boneless Ribeye Steak
  • 6 to 8 slices rustic bread of your preference
  • 1 cup Kosher non-dairy vegan “mayonnaise”
  • 2 tablespoons finely chopped fresh herbs such as parsley and cilantro
  • 1 clove garlic, finely minced
  • ½ teaspoon lemon zest
  • Kosher extra virgin olive oil
  • Kosher salt
  • Fresh ground black pepper

View Video Here

To Prepare Your Kosher Boneless Ribeye Steak Sandwich with Herb Dressing
Preheat your oven to 375F.

Using a paper towel, remove any excess moisture from your kosher ribeye steak. Season with kosher salt and ground black pepper. Place your ribeye steak on a baking sheet and cook in the oven for about 15 minutes, or when the meat reaches an internal temperature of 115-120F.

Meanwhile, heat a heavy bottom skillet on high. When the boneless ribeye steak is ready, transfer it from the pan to the skillet and sear on both sides. About one minute per side to achieve a hearty crust. Once seared to your liking, remove and let rest on cutting board while you prepare the rest of the sandwich.

Keeping the skillet on the stovetop with the fat and drippings, reduce the heat to low and toast your rustic bread on both sides.

In a small mixing bowl combine your non-dairy “mayonnaise” with finely chopped herbs, finely minced garlic, and lemon zest.

Once fully rested, slice your kosher boneless ribeye steak to a thickness of your liking (thin to ½ inch slices). Spread your herb dressing on each slice of bread, layer your meat, and enjoy!

Bon Appétit!