These reuben strip steaks have all the elements of a classic reuben sandwich, swiss cheese, Russian dressing and sauerkraut, all piled high.
The summer of 2003, I practically lived off of reuben sandwiches from Katz’s deli in NYC.
I had an internship at Citibank that was way less impressive than it sounds because I basically worked in a branch office making cold calls in the windowless basement to poor unsuspecting people to try and get them an appointment with my boss who would then try to up-sell them on some mutual fund investment. In fact, he freakin’ up-sold me at the end of my internship and I ended up with a $5k mutual fund as I walked out the door to go back to school that August.
But hey, it looked great on the resume!
Anyway, that branch was in the lower east side of Manhattan, in a predominately Jewish area that had some of the BEST delis I’ve ever eaten at in my life which is saying a lot growing up in suburban NYC where there’s an Italian deli on every corner, but once I set foot into Katz’s there was no turning back.
It’s the deli from the famous Harry Met Sally scene and it serves sandwiches the size of your head.
The first time I walked in, I ordered a reuben sandwich and I never ordered another thing all summer long.
And I wondered why my suits didn’t fit too well by August.
Sadly, I haven’t been to Katz’s since that last summer meal over 10 years ago, but I can pretend like I am with this reuben strip steak.
That’s when it was decided, these gorgeously marbled strip steaks needed to be reuben-ized. Because if there’s anything better than a top cut steak, it’s a top cut steak piled high with Swiss, sauerkraut and creamy Russian dressing.
One bite in and I was back in my H&M brown striped linen suit (one of the dumber purchases of my life. Hello, wrinkles!) as my 21 year old self pretending my life was way more glamorous than it really was in NYC.
If you love a good Reuben, make sure to check out creamy Reuben soup too!
- 2 12 ounce strip steaks
- 2 tablespoons extra virgin olive oil
- salt and pepper
- 1 tablespoon butter
- 4 slices swiss cheese or Jarlsberg
- 1 cup sauerkraut, drained
- 1/3 cup plain Greek yogurt
- juice of 1/2 a lemon
- 1 1/2 tablespoons mayonnaise
- 2 tablespoons ketchup
- 1 dill pickle, finely chopped
- 1 teaspoon prepared creamy horseradish
- Season both sides of the steaks with the olive oil, salt and pepper.
- Heat a large skillet over medium-high heat.
- Add the butter to the skillet once hot to melt.
- Place the steaks in the skillet and cook for about 4 minutes on one side until nicely browned.
- Flip steaks, top each with two slices of cheese, cover the skillet and let cook another 3 minutes until cheese is melted.
- Transfer steaks to a plate and let sit.
- Spoon the sauerkraut onto the skillet (in the steak grease) in two flattened piles. Continue cooking over medium high heat for about 5 minutes until golden brown and starting to crisp on the edges.
- While that cooks, make the sauce by combining the yogurt, lemon juice, mayonnaise, ketchup, pickle and horseradish in a small bowl. Season with salt and pepper to taste.
- Transfer each pile of the sauerkraut to the top of the steaks.
- Spoon the sauce over the top and serve.
Inspired by Certified Angus Beef
This is a sponsored conversation written by me on behalf of Certified Angus Beef via Burst Media. The opinions and text are all mine.