London up-and-comer Ruben Dawnay, AKA founder of Ruben’s Reubens, brings deli attitude to steak night. Thick-cut ribeye is rubbed in Montreal Steak Seasoning, seared, sliced and piled onto a toasted bagel with molten cheese, red onion and a swipe of mustard. Fast to execute on the line, it delivers high-margin comfort - ideal for premium casual, grab-and-go or late-service menus. Click here to discover the range of recipes Ruben has created using Grill Mates Montreal Steak Seasoning.
Ingredients
Serves 2
- 1 x 300–350 g ribeye steak
- 2 tsp Grill Mates Montreal Steak Seasoning
- 2 bagels, halved
- 1 tbsp veg oil
- 1 tbsp unsalted butter
- 1 tsp horseradish sauce
- 1 tsp mustard
- 1 small red onion, finely sliced
- A handful of rocket
- 2 slices Swiss cheese
Procedure
- Season the steak generously on all sides with Grill Mates Montreal Steak Seasoning and let it come to room temperature before cooking.
- Heat a cast iron or heavy-bottomed frying pan over high heat. Add the oil, then sear the ribeye for approx. 2 minutes per side for rare, or slightly longer per side depending on how you like your steak. Rest the steak on a rack after removing from the pan.
- While the steak rests, switch on your grill, butter the bagels and then toast them in a pan until golden brown.
- Once rested, slice the steak thinly against the grain.
- To assemble, spread mustard on the base of each bagel and horseradish on the top. On the bottom half pile on the sliced steak, red onion and cheese.
- To melt the cheese, slide bagel halves under the grill and once melted, top with rocket and crown with the other half of the bagel.
CHEF’s TIP
!
Turn this main into a high-impact starter, small plate or bar snack by slicing the ribeye thinner and serving it open-faced on mini toasted bagel halves. Perfec for its bold flavour and minimal extra prep.
- Recipe type: Find Your Flavour
