Now the steak! Cook the steak as you would normally but without oil - I like mine still pink in the middle so cooked each piece of meat for about 3 minutes on each side plus sealed around the edges. It doesn't really matter what sort of steak you choose for this sandwich but make sure it's decent quality. I chose rump.



Once the steaks are cooked, tuck them straight into the bread shell. Wait - don't I need to rest them, I hear you ask. No! You want all of those tasty juices to soak right into the bread. Make sure that you tuck the meat right in around the edges. I used one of my steaks as a "filler-in" steak so sliced smaller pieces off to fit in the gaps.