This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right; we grind beautiful steaks to make a burger. One bite of the juicy patty steak sauce with melted cheddar cheese on top, and you’ll know it is worth every penny!
- 2 chuck eye steaks, 1-1.5 inches thick
- 1 tsp coarse salt
- 1 tsp ground black pepper, or to taste
- 1 tbsp olive oil
- 2-3 ciabatta roll
- 6-7 cheddar cheese
- Remove steaks from the fridge 30 minutes before cooking, allowing them to warm to room temperature for even cooking and maximum tenderness.
- Heat one half of the grill to medium-high, leaving the other side off.
- Pat dry the steaks with paper towels to remove excess moisture. Then rub in the salt and ground pepper, followed by the olive oil.
- Preheat the grill to medium-high. The grates should be hot enough before the steak goes on.
- Brush the grates with oil to prevent sticking. Place the chuck eye steaks on the cool side of the grill for 25-30 minutes for a medium-rare steak.
- Then move the steaks to the hot side and sear for 1-2 minutes per side; then add some cheddar cheese on the top of the steak and cover. Wait for about 5-7 minutes until the cheddar cheese melts on the top of the steak.
- Insert an instant meat thermometer into the thickest part of the steak. Remove from the grill at 130°F (54°C) for medium-rare. The temperature will rise a few degrees more while resting.
- Preheat another skillet and brush the open sides of the bun with butter and place it in the skillet toast until golden brown. Once the buns are toasted, then it’s ready to build the cheesiest burger steak ever.
- You can add roasted jalapenos, and caramelized onion on the top of the patty, then cover it with a bun.
Try this one with no regrets! If you have any suggestions for us at Avacraft cookware, please write to us at firstname.lastname@example.org!