Chef Bayley Thielmann's Steak & Quail Eggs Sandwich
- Prep time: 10 minutes
- Cook time: 10 minutes
- Serves: 2
Bold, unapologetic, and built to impress. Chef Bayley Thielmann of @mainlysandwiches layers chili crisp fried Spring Creek quail eggs, seared ribeye, and caramelized onions into a grilled mozzarella sourdough situation you won't stop thinking about.
Ingredients
- 1 ribeye steak
- 8 Spring Creek quail eggs
- sourdough bread, sliced
- mozzarella, sliced
- 1 tsp onion, sliced into ½-inch rounds
- 1 tbsp chili crisp
- 1 tbsp Better than Ketchup
- crispy fried onions
- cilantro
- kosher salt
- black pepper
- butter
Instructions
Salt and rest the steak: Season your steak thoroughly with 1 kosher salt and refrigerate overnight.
Bring steak to temp: Remove steak from the fridge 2 hours before cooking. Season with 1 black pepper.
Sear the steak: Cook your steak in a ripping hot pan on each side until a deep golden brown crust develops and the internal temperature reaches 120–125°F.
Rest the steak: Remove from the pan and place on a wire rack to rest for 10 minutes before slicing.
Caramelize the onions: In the same pan, place 1 white onion, sliced into ½-inch rounds. Cook on each side over medium heat until both sides are a deep golden brown.
Fry the quail eggs: In the same pan over medium-low, add 1 chili crisp and place in your 8 Spring Creek quail eggs. Cover and cook for 2–3 minutes until whites are set.
Make the grilled cheese base: Remove the eggs from the pan. Add 1 butter and your 4 sourdough bread, sliced. Top with 1 mozzarella, sliced and cook until the cheese is melted and the bread is toasted.
Assemble and serve: Open the grilled cheese and spread 1 Better than Ketchup on both sides. Layer on the caramelized onions, sliced steak, and chili crisp quail eggs. Finish with 1 crispy fried onions and 1 cilantro, close the lid, and enjoy.
NOTES FROM CHEF BAYLEY
The overnight salt rest is worth it — it seasons the steak all the way through and helps build that crust. Don't skip the wire rack rest either; it keeps the bottom from steaming and going soggy before it hits the bread.
