The Farmhouse Kitchen: How do you spell sandwich
March 2026
Ingredients
Sandwiches
- 2 New York strip steaks (10-14 ounce)
- Roasted garlic oil as needed
- Vegetable oil for pan searing (about 2 tablespoons)
Fennel Seasoning
- 1/4 cup fennel seeds
- 1/4 cup whole peppercorns
- 3 teaspoons coarse kosher salt
Directions
Use a spice grinder and grind fennel seeds, then peppercorns; mix together with the salt.
Brush steaks on both sides with garlic oil. Sprinkle a generous 1 tablespoon of seasoning mix onto steaks, coating both sides. Preheat oven to 425 degrees. Heat the 2 tablespoons of oil over medium high heat in an oven proof skillet large enough to hold both steaks. When rippling, sear steaks on each side just to brown. Place skillet in oven for about 7 minutes (they’ll be medium-rare to medium). Bring out of oven and allow to rest for about 5 minutes. Slice steaks into ½ inch slices and build sandwiches as desired.
Additional Tips
I like to layer mayo, lettuce, tomato, the steak, and homemade blue cheese dressing. 1 steak will make 2 small and 1 large sandwich. Your choice.
For outdoor cooking, grill until medium-rare, cross-hatching both sides. Remove from grill and slice into ½ inch slices. Fan onto plate for a pretty presentation.
