Reuben Strip Steaks: A Gourmet Twist on a Classic Deli Favorite
Experience the ultimate fusion of steakhouse elegance and deli deliciousness with these incredible Reuben Strip Steaks. Every bite delivers the beloved elements of a classic Reuben sandwich – melted Swiss cheese, a rich, creamy Russian dressing, and perfectly sautéed sauerkraut – all piled high atop a juicy, perfectly seared strip steak. It’s a meal that promises to satisfy your cravings for both a hearty steak and the iconic flavors of a true American classic.
A Nostalgic Journey to a New York City Deli
The summer of 2003 holds a special place in my culinary memories. It was a time when I practically sustained myself on the legendary Reuben sandwiches from Katz’s Deli in NYC. My internship at Citibank, while sounding impressive, was anything but glamorous. I spent my days in a windowless basement branch office, making cold calls to unsuspecting people, trying to schedule them for appointments with my boss, whose main goal was to up-sell them on mutual fund investments. In fact, he was so good at it that I walked out at the end of my internship that August with a $5,000 mutual fund of my own, a testament to his persuasive skills!
Despite the mundane work, that summer was unforgettable thanks to its location. The branch was situated in the heart of Manhattan’s Lower East Side, a vibrant, predominantly Jewish neighborhood teeming with some of the most phenomenal delis I’ve ever encountered. And coming from suburban NYC, where an Italian deli graces every corner, that’s truly saying something. But once I stepped into Katz’s, there was no turning back. It’s the very deli immortalized in the famous “When Harry Met Sally” scene, renowned for serving sandwiches the size of your head.
My first order at Katz’s was, of course, a Reuben sandwich. And from that moment on, I never ordered anything else all summer long. It’s no wonder my suits felt a bit snug by August! That summer, those colossal sandwiches became a cornerstone of my New York experience, a delicious escape from the fluorescent lights of my basement office.
Reimagining the Reuben: From Sandwich to Steak
More than a decade has passed since that last unforgettable Reuben meal at Katz’s. While the memories are vivid, the opportunity to revisit that iconic deli has been scarce. But sometimes, inspiration strikes when you least expect it, allowing you to bring those cherished flavors right into your kitchen. Recently, I received a package of exquisite Certified Angus Beef® brand steaks, and as I explored their website for recipe ideas, a horseradish cream sauce caught my eye. Instantly, my mind drifted back to those glorious Reuben days.
That was the moment it was decided: these gorgeously marbled strip steaks needed to be “reuben-ized.” Because if there’s anything better than a perfectly cooked, top-cut steak, it’s a top-cut steak adorned with the irresistible combination of melty Swiss cheese, tangy sauerkraut, and a generous dollop of creamy, homemade Russian dressing. This dish is not just a meal; it’s an experience, a journey back to the vibrant flavors and nostalgic moments of a classic New York deli.
One bite was all it took. I was immediately transported back to my 21-year-old self, clad in that H&M brown striped linen suit (definitely one of my dumber purchases – hello, wrinkles!), pretending my life in NYC was far more glamorous than it actually was. The flavors of this Reuben Strip Steak perfectly captured the essence of those cherished memories, making a sophisticated steak feel wonderfully comforting and familiar.
The Anatomy of a Perfect Reuben Strip Steak
To truly appreciate this culinary masterpiece, let’s break down the components that make it sing. Each element plays a crucial role in recreating that iconic Reuben flavor profile on a steakhouse stage.
The Star: Premium Strip Steak
The foundation of this dish is a high-quality strip steak. I used Certified Angus Beef® for its exceptional marbling, tenderness, and rich flavor. Strip steaks, also known as New York strips, are celebrated for their balanced texture and robust beefy taste, making them perfect for standing up to the bold flavors of a Reuben. The key is to achieve a beautiful sear on the outside while keeping the inside juicy and tender to your preferred doneness.
The Classic Toppings: Swiss Cheese and Sauerkraut
- Swiss Cheese: The nutty, slightly sweet notes of Swiss cheese, or Jarlsberg for a milder touch, are essential. As it melts over the hot steak, it creates a luscious, creamy layer that binds the flavors together. The holes (eyes) characteristic of Swiss cheese are a visual hallmark, but its melting quality is what truly makes it indispensable here.
- Sauerkraut: This fermented cabbage adds a vital tangy, savory, and slightly sour counterpoint to the richness of the steak and cheese. It’s crucial to drain the sauerkraut well to prevent excess moisture from making the dish watery. By briefly sautéing it in the steak drippings, it develops a beautiful golden-brown color and a slightly crisp texture on the edges, enhancing its flavor and making it even more irresistible.
The Unifying Sauce: Homemade Russian Dressing
A Reuben wouldn’t be a Reuben without its signature dressing. Instead of a traditional Thousand Island, we’re opting for a zesty, creamy Russian dressing that perfectly complements the other ingredients. Making it from scratch is incredibly simple and allows for fresh, vibrant flavors:
- Plain Greek Yogurt & Mayonnaise: These form the creamy base, offering a lighter alternative to pure mayo while maintaining richness.
- Ketchup: Adds a touch of sweetness and classic tomato tang.
- Lemon Juice: Brightens the entire sauce with a fresh, citrusy acidity.
- Finely Chopped Dill Pickle: Provides a delightful crunch and a pungent, briny kick that is classic to deli flavors.
- Prepared Creamy Horseradish: This is the secret ingredient that ties it all together, lending a subtle heat and depth that elevates the dressing beyond the ordinary.
Seasoning this dressing with salt and pepper to taste ensures it balances perfectly with the other bold components of the dish.
How to Master Your Reuben Strip Steaks
Creating these Reuben Strip Steaks is surprisingly straightforward, making it an excellent option for both weeknight dinners and special occasions. Here’s a detailed guide to ensure your steaks turn out perfectly:
Reuben Strip Steak
Gina Matsoukas
4 servings
10 mins
15 mins
25 mins
Print Recipe
Ingredients
- 2 12 ounce strip steaks
- 2 tablespoons extra virgin olive oil
- salt and pepper, to taste
- 1 tablespoon butter
- 4 slices Swiss cheese or Jarlsberg
- 1 cup sauerkraut, drained
- 1/3 cup plain Greek yogurt
- juice of 1/2 a lemon
- 1 1/2 tablespoons mayonnaise
- 2 tablespoons ketchup
- 1 dill pickle, finely chopped
- 1 teaspoon prepared creamy horseradish
Instructions
- Season both sides of the steaks generously with the olive oil, salt, and pepper.
- Heat a large skillet over medium-high heat until hot.
- Add the butter to the skillet once hot and allow it to melt and foam slightly.
- Carefully place the seasoned steaks in the hot skillet and cook for about 4 minutes on one side, until a beautiful golden-brown crust forms.
- Flip the steaks, immediately top each with two slices of Swiss cheese, cover the skillet, and continue to cook for another 3 minutes, or until the cheese is perfectly melted and the steaks reach your desired doneness.
- Transfer the cooked steaks to a plate and let them rest for a few minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
- While the steaks are resting, spoon the drained sauerkraut into the same skillet (taking advantage of the delicious steak drippings) in two flattened piles. Continue cooking over medium-high heat for about 5 minutes, stirring occasionally, until the sauerkraut is golden brown and begins to crisp on the edges.
- While the sauerkraut cooks, prepare the Russian dressing. In a small bowl, combine the plain Greek yogurt, lemon juice, mayonnaise, ketchup, finely chopped dill pickle, and prepared creamy horseradish. Stir until all ingredients are well combined. Season the sauce with salt and pepper to taste.
- Once the sauerkraut is ready, transfer each crispy pile directly onto the top of the rested steaks.
- Generously spoon the homemade Russian dressing over the sauerkraut-topped steaks and serve immediately.
Notes
For best results, allow your strip steaks to come to room temperature for about 30 minutes before cooking. This helps them cook more evenly.
Adjust the amount of horseradish in the dressing to your spice preference. For an extra kick, a pinch of cayenne pepper can be added.
Consider using a meat thermometer to ensure your steaks are cooked to your desired doneness: 130-135°F (54-57°C) for medium-rare, 135-140°F (57-60°C) for medium.
Nutrition
Calories: 850 kcal
Carbohydrates: 15 g
Protein: 56 g
Fat: 62 g
Saturated Fat: 25 g
Polyunsaturated Fat: 30 g
Cholesterol: 178 mg
Sodium: 808 mg
Fiber: 2 g
Sugar: 11 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Main Dishes
American
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Perfect Pairings and Alternative Steak Preparations
To complete your Reuben Strip Steak experience, consider these delightful side dishes and alternative preparations:
- Potatoes: For a hearty accompaniment, try some crispy hasselback potatoes made in the air fryer or classic potato wedges on the grill. Their starchy goodness perfectly balances the rich flavors of the steak.
- Greens: A simple, fresh green salad with a light vinaigrette can add a refreshing contrast to the meal. Steamed asparagus or green beans would also be excellent choices.
- Soup: If you’re a true Reuben aficionado, you might also enjoy a creamy Reuben soup as a starter or alongside your steak.
And for those who love thick strip steaks but prefer a different preparation method, these cuts would be absolutely perfect for the reverse sear method. This technique involves cooking the steak slowly at a low temperature before a final high-heat sear, resulting in an incredibly even cook and a fantastic crust.
Why These Reuben Strip Steaks Are a Must-Try
This recipe is more than just a meal; it’s a celebration of comfort food elevated to a gourmet experience. It beautifully marries the robust flavors of a perfectly cooked strip steak with the tangy, savory, and creamy notes of a classic Reuben sandwich. It’s a dish that’s both nostalgic and innovative, satisfying hearty appetites and sophisticated palates alike. Whether you’re entertaining guests or simply treating yourself to an extraordinary dinner, these Reuben Strip Steaks are guaranteed to impress. They are a testament to how creative culinary twists can breathe new life into beloved traditions, proving that some classic flavors are simply meant to be explored in new and exciting ways.
This is a sponsored conversation written by me on behalf of Certified Angus Beef via Burst Media. The opinions and text are all mine.