Ultimate Steak Sandwich: Rib-Eye, Boursin & Watercress


I, like you, have spent many years attempting to perfect the steak sandwich. At first I made all the silly mistakes because I didn’t know how to cook a perfect steak, or I was using the wrong bread, or the wrong condiments. Then came the phase of adding too many bits and pieces, like tomatoes (watery and too far into BLT territory) or worse, peppers (bit TGI Friday’s). Then there’s the caramelised onion phase, which is just Ready Steady Cook circa ’93. They’re just horribly jammy. I mean you may as well just go ahead and put some goats’ cheese and thyme in there while you’re at it. You what? Oh you didn’t. Come on now.

The mustard phase follows next, which is fine and dandy because it does, in fairness, taste great. Sometimes I even whack a couple of different types in there – English for heat, wholegrain for tang. There’s horseradish, of course, but it does take things somewhat in the direction of Sunday lunch in a sandwich, and that never really feels right unless it’s actually your Sunday lunch in a sandwich, in which case, rock on.

So anyway in the end I worked it out, and so, by the way, did the steak restaurant Hawksmoor, who now use cream cheese in their ‘7 year steak sandwich’, so called because it took them seven years to get it exactly right. Sound familiar? Uh huh. Well anyway now I’ve nailed it and I’ve nailed it because of the existence of flavoured cream cheese.

I have been addicted to Boursin for as long as I can remember to the point where I actually once speculated, out loud, whether or not it would be acceptable for me to ‘eat two whole Boursin to myself if it is my birthday or some other kind of special occasion’ (answer: totally fine). I’m not going to wang on about the combination of hot steak and cream cheese because I’m sure your beautiful little brains can conjure that mental imagery without much prompting.  It just falls to me then, to stress that for this you must be generous with the Boursin. You need a whole pack for this baguette. No skimping now. Here’s what you do.


Take two very good 225g rib -eye steaks, season highly and cook on a BBQ for about 2.5 mins each side, flipping every 30 seconds (or cook to your liking).

Steak and Boursin Sandwich
Get yourself a baguette of exceptional quality. Split it, and spread one half with shallot and chive Boursin (or garlic and herbs), and I mean GENEROUSLY. Don’t mess about. Use the whole packet.
Steak and Boursin Sandwich

Thinly slice half a red onion and sprinkle it artfully on top.
Steak and Boursin Sandwich

After your steak is cooked and rested, slice it and arrange on top of the Boursin. Pour over the juices that have accumulated on the resting plate.

Steak and Boursin Sandwich
Top with watercress.

Steak and Boursin Sandwich
Steak and Boursin Sandwich

Now you have the best steak sandwich ever, and it is massive. Slice and serve.

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    Reply Alicia (foodycat) June 26, 2015 at 12:57 pm

    I disagree about the watercress: I always feel like a cow chewing the cud trying to get through the bits. But it looks like perfection aside from that.

    • Avatar
      Reply Helen June 26, 2015 at 12:59 pm

      Ha ha! Have you tried cutting it up? 😉 I love that substantial irony tang it has. Any leaves are fine, though.

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    Reply Chloe June 26, 2015 at 1:22 pm

    You’re killing me.

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    Reply Catherine June 26, 2015 at 1:24 pm

    Love all these ingredients. What about the black pepper boursin? That one is my favourite. And watercress is so underused.

    • Avatar
      Reply Helen June 26, 2015 at 1:26 pm

      I think any Boursin is good in this situation! I love all of them.

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    Reply Rick June 29, 2015 at 11:23 am

    That really is an awesome sandwich combination! Good luck!

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    Reply Lizzie July 6, 2015 at 6:26 pm


    I’ve long avoided the steak sandwich because one bite and you pull out all the meat. How do you avoid this, steaky sandwich guru of mine?

    (Happy memories of heads lolling out of that cab window. Hurgh.)

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      Reply Helen July 7, 2015 at 12:02 pm

      You gotta slice it thinly! Nice, thin slices, and good meat, that isn’t over cooked and it should be nice and tender in small pieces. Oh my days that cab…such an awful/amazing feeling. A special combination. HURGH.

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    Reply Jess September 17, 2015 at 8:50 am

    Oh, why did I had to find this just before the lunch break… at work…
    It really is huge and looks absolutely amazing. I would love to make it and eat it xD I’m sure the boys will love it.


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    Reply plasterer bristol September 28, 2015 at 3:56 pm

    delicious, classic recipe. Thanks for sharing this. Top marks.


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