Steak Sandwich

Get a pizza dough ball and flatten it into a rectangle - resembling the shape of ciabatta. Slice of roughly a centimetre from each edge of the long side to neaten the dough. Slide the dough onto your peel ensuring you have dusted it with semolina. Place the dough at the front of your oven where the temperature is cooler - allow the dough ample time to rise evenly. Once it has fully risen and has colour you're good to go.

Season your steak with extra virgin olive oil and a generous amount of salt & pepper. Place your cast iron skillet inside the pizza oven to preheat. Once hot sear the steak. You want a nice crust on each side, towards the end of the cook add some butter (and garlic) and baste. To achieve the desired cook level you want the following temperatures:

Beef Internal Temperatures:

• Rare: 52°c
• Medium: 57-63°c
• Well Done: 68°c

In the video Tom uses a Sous Vide - whilst these are excellent they are also pretty specialist pieces of equipment, so don't worry if you don't have one. You can cook excellent steak using just a cast iron skillet - a temp probe is handy! but the traditional finger and thumb method is suffice.

Allow your steak to rest, as Tom explains this locks in some of the moisture and the steak is still cooking. Give it around 5 minutes and then slice thinly. If using cheese on your sandwich this 5 minute window allows you to melt the cheese! Season your steak with salt and layer it on your sandwich. 

Tom finishes his sandwich with rocket, pickled red onion and pecorino but here you can add a variety of toppings. A panuozzo is a great way to utilise left over pizza dough and the potential fillings are limitless.