Name: Gordon Ramsay Makes a Steak Sandwich in Spain with Tilly Ramsay
Uploaded: 2025-06-19T17:01:03.000Z
Duration: 8 min 52 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Now I'm in the middle of Galicia and this place is stunning and look at these vineyards here.

There is so much work that goes into producing the most fabulous wine.

Not just the wine but the ingredients in Galicia is second to none.

I'm going to do a very simple steak sandwich but this is like no other.

It's called Bocadillo and it's a beautiful steak and onion sandwich but we're going to caramelize it with some beautiful white wine literally from these vineyards five meters away and then finish it with a blue cheese that was made with Jersey cows literally twenty miles away from here.

First off let's get the onions caramelizing.

Now the secret behind caramelizing the onions, Tilly pan down please, pan down.

Pan down please Tills like the good old days in lockdown.

This week's been extraordinary because Tilly and I have been going up against one of Spain's finest chefs Pepe Vieira and a Galician born chef with two Michelin stars plus a green star so three stars effectively but this man is on a mission.

I'm going to get in with the onions, flatten them out so they really caramelize and leave them sort of squashed down in that pan.

From there we're going to do a little sprinkle of sugar and salt, okay.

We've got some beautiful Galician butter.

This butter is just the very best, honestly.

It is incredible and that's why this steak sandwich is so good.

Now with the bread we've got a really nice local made bread.

Right slice the bread in half and I'm not going to butter it, okay, I'm going to spread it do you believe with mayonnaise.

Now mayonnaise on, generous lathering of mayonnaise both sides so I get a little teaspoon of mustard.

Lightly season that with a touch of salt and a touch of pepper and then hit the grill with that there and push that down.

Now in goes the white wine, generous amount of white wine and then literally just cover them, lid on top and just let them stew for about 15 minutes.

This is a New York strip, salt, pepper, it's got so much fat in there, it's beautiful.

Just a light little drizzle of olive oil.

Again marinate that in and the marbling of that fat is so beautiful.

Now watch this bread, beautifully toasted, caramelized mayonnaise, caramelized mustard.

You've got some sound effects there by the time you pan down.

Now, whilst that's grilling, we get our beautiful local blue cheese and we just slice wonderful crumbly blue cheese and look, doesn't need any salt, it's already salty and then over onto the grill.

We're just going to start melting that blue cheese onto the steak, beautiful and then literally lay that on top and just let that sit there for two minutes, beautiful.

Now my bread, sound effects please Tills, there you go, now that bread's nice and crispy and now watch how we start to dress it.

I'm going to do a beautiful sliced Galician tomato, Tilly pan down please, pan down.

Slice that really thin and then literally lightly season and in Galicia the flies come for nothing, they're free.

Nice and thin like that, beautiful Galician tomatoes, open that up and then just lay that beautifully on the base.

That's going to give the acidity to this sandwich and look, stack them up.

Now a light little seasoning, just a little touch of olive oil on that tomato, on and then on top of that a beautiful peppery arugula.

Now for the exciting part, the onions on the other side and they should have reduced down and become beautifully caramelised and here we go, now take them off and literally spread the onions on top of that spicy peppery arugula.

Be generous with these onions, we need the sweetness, the acidity from the tomato, you can see how delicious this is going to be already and now finally do one more turn of that steak very, very carefully.

Push that down and what we're going to do is just roll that over, so that cheese has melted beautifully, steak is nice and rare.

Take that out, oh man, on and now for the exciting part, we sit that on top, Tilly pan down please, please look at that, oh man and then finally that goes on top and look, f*** off wasp, gotcha, push down, hold firmly and slice, that's the noise you want and here we go, oh man, that is what I call a beautiful, stunning steak and blue cheese sandwich, ala

Eglithia, Tilly pan down, okay, vamos, gracias.

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