Best Pastrami Style Steak Mustard Mayo Recipes

Hot Pastrami Sandwich image

Provided by Food Network

Time 20m

Yield 1 serving

Number Of Ingredients 8

Steps:

Heat a flattop grill or pan on medium heat. Butter one side of each slice of bread. Set the buttered side of bread on the flattop. Add provolone to one slice and Swiss to the other slice. Grill until bread is toasted and cheese has melted, approximately 5 minutes, then remove from the flattop. Meanwhile, place pastrami on the flattop in a pile and the sauerkraut on the flattop in a separate pile. Grill both until warm, 1 1/2 to 2 minutes, then flip and warm the other side. Add mayonnaise to both pieces of bread, then add mustard to one half. Place half the pastrami on one slice and the other half on the other slice. Add sauerkraut to one half and flip the other slice on top. Cut sandwich in half and enjoy!

Pastrami-Spiced Porterhouse Steaks image

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

3 tablespoons coriander seeds
2 tablespoons black peppercorns
1 teaspoon yellow mustard seeds
1 tablespoon packed light brown sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/4 teaspoon ground allspice
2 porterhouse steaks (1 1/2 inches thick; about 2 pounds each)
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil, plus more for the grill
4 tablespoons unsalted butter, at room temperature
3 tablespoons spicy brown mustard
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
Kosher salt and freshly ground pepper

Steps:

Prepare the steaks: Pulse the coriander seeds, peppercorns and mustard seeds in a spice grinder until coarsely ground. Transfer to a small bowl and add the brown sugar, paprika, garlic powder and allspice; mix until evenly combined. Season the steaks all over with salt and pepper, then rub with the vegetable oil. Rub the steaks on both sides with the spice mixture, pressing to adhere. Let sit at room temperature, 30 minutes.
Meanwhile, preheat a grill to medium high. Lightly oil the grates.
Make the mustard butter: Stir the butter in a small bowl until smooth. Mix in the mustard, parsley, chives, 1/4 teaspoon salt and a few grinds of pepper.
Grill the steaks until well marked, 4 to 5 minutes. Rotate the steaks 90 degrees, moving them around as needed to prevent flare-ups, and cook until crosshatch grill marks form, 4 to 5 more minutes. Flip the steaks and cook 4 to 5 minutes, then rotate 90 degrees and cook 4 to 5 more minutes, or until a thermometer inserted sideways into the center of the steaks registers 125 degrees F for medium rare. Transfer the steaks to a cutting board and let rest at least 5 minutes. Serve with the mustard butter.