I’m a southern transplant to the wonderful state of Indiana. They are so welcoming here that you become a Hoosier the second you move here! Who knew! While I’m still a HUGE fan of my LSU Tigers, I also root for IU. I thought it would be fitting today to post one of my favorite steak sandwiches, the Hoosier Ribeye. The first time someone suggested I try one, I was skeptical. Confession, it’s AMAZING! With a few twists, because I wouldn’t be me if I didn’t shake some things up, I am confident this will be one of your favorites as well.
What is a Hoosier Ribeye, you may be asking. It’s pretty simple, actually. You will ask the person in your meat section to slice a boneless Ribeye 1/4″ thick. They are quickly grilled, if you like a slight pink inside, this will be a very quick flash on the grill.
Recipe Highlights:
- No more than 1/2″ on the Ribeyes. I prefer to keep it at 1/4″. This will be a quick cook and since it is in a sandwich, you don’t want a thick, tough piece of meat.
- You can reduce the amount of garlic in the aioli, I prefer the full head of garlic.
- Don’t skip the caramelized onions. While it does take a little while to prepare, they add such a great flavor to the sandwich.
- Head Country is one of my favorite marinades. You can find it at Amazon if it’s not in your local store.
Hoosier Ribeye Sandwich
Ingredients
Roasted Garlic Aioli
- 1 Head Garlic
- ½ Cup Mayonnaise
- ½ tsp Worchestershire Sauce
Hoosier Ribeye Sandwich
- 4 ¼" thin slice Boneless Ribeye's
- 8 Slices Texas Toast
- 1 Onion thinly sliced
- Head Country All Purpose Marinade
- 4 Tbsps Butter softened
Instructions
- Heat oven to 350 degrees.
- Cut off the top of garlic head and drizzle with olive oil. Bake for 20-25 minutes.
- While the garlic is roasting, slice onion thinly.
- Lay your ribeyes on a plate and spread a thin layer of head country on both sides. Set aside.
- In a skillet on low heat, add your onions and cook stirring frequently. You will want to caramelize the onions which will take about 30 minutes.
- When the garlic is finished, remove from oven and squeeze garlic into a bowl. Mash and then add mayonnaise and Worcestershire sauce and mix. Place in refrigerator.
- Butter both sides of toast and either toast in the oven or toast in a skillet. Toast both sides of bread lightly.
- Grill Ribeyes to desired doneness.
- Spread aioli to both sides of bread then add caramelized onions and steak. Serve.
Notes
- My picture shows a medium well sandwich which was cooked over direct heat of 425 degrees for 1-2 minutes per side.
- The timing may be different for you depending on your oven. I have my garlic roasting while I work on my onions. Once I am close to finishing the onions, I start my toast.
- You may cook the aioli ahead of time. An aioli will last up to 7 days in the refrigerator.
- I use Head Country Marinade. You can find that at my Amazon Affiliate link. If you purchase here I may get a bonus. Thank you!
