Chef's Cut Steak Sandwich

Cocoa & Coffee Rubbed Steak Recipe

1. Mix ingredients for steak rub.
   Combine cocoa, coffee, salt, pepper, garlic, and brown sugar to create the cocoa and coffee rub.
2. Season steak with rub liberally and grill/sauté until desired doneness.
3. Let steak rest for 5 minutes before slicing.

Chef's Cut Steak Sandwich Recipe

1. Assemble the sandwich.
   Toast or grill Euro-Bake Brioche Bistro Bun until warm.
2. Building from the bottom half of Euro-Bake Brioche Bistro Bun, top with butter lettuce, sliced steak pieces, cheese crumbles, green onion, and IPA Demi-glace.
3. Top with the other half of the bun.

IPA Demi-glace Recipe

1. Make herb sachet.
   Place thyme sprigs, rosemary sprigs, black peppercorn, and parsley stems in the middle of a small cheesecloth. Gather the edges to form a pouch and tie with a piece of string.
2. Start preparing the sauce.
   In a large pot, melt the butter over low heat. Add carrots, celery, onion and garlic cloves and cook for 5 minutes or until the vegetables become translucent and cook down.
3. Stir in the flour, which should make a thick paste. Cook for 1 - 2 minutes.
4. Reduce stock and sauce.
   Add 3 cups of beef stock and IPA beer and stir until a creamy stock begins to form. Add the herb sachet. Adjust the heat to a simmer, and cook uncovered for 20 minutes, or until sauce has been reduced by half.
5. Strain out the vegetables until only the sauce and sachet remain.
   Add the remaining 2 cups of beef stock to the pot and simmer for another 40 minutes until the sauce has been reduced into a thick and creamy consistency. Discard the sachet.