• Thursday, October 1, 2020

Steak Sliders

Country Fried Steak Sliders & Hot Sauce Mayonnaise
December 25, 2013

Steak marinade:
1/4 cup kosher salt
2.25 tsp celery salt
1 tbsp black pepper
2 tbsp paprika
1.5 tsp cayenne pepper
2 tbsp garlic powder
1 tbsp dried thyme
1 tbsp dried tarragon
2 tbsp dried oregano
2 tbsp dried basil
2 whole eggs
1 qt buttermilk

White bread:
102 oz bread flour
1.2 oz instant yeast
3.5 oz milk powder
2.7 oz salt
4.5 oz shortening
3.5 eggs
51 oz water
3.5 oz brown sugar

Hot sauce:
4 red bell pepper
4 whole shallots
1 qt + 3.5 cup white distilled vinegar
2 cup canola oil1/4 cup sugar
.5 dried ghost chil
1/4 cup each of cayenne, chili flakes, and paprika
1.5 tbsp chopped garlic


There are sliders. And then there are Four Seasons sliders, made with country-fried steak spiked with hot sauce mayonnaise. A plateful of these will negate having to eat until the next day (or night).

Steak marinade:
Mix all ingredients together and marinade portioned steak overnight. For our application, we use beef tenderloin, sliced thin and pounded flat, approximately 1.5 oz portions, cubed steak. After marinating overnight, steak is dredged in seasoned all-purpose flour and fried in 400°F oil. The fried steak is patted dry, slider is built using two slices of the mini white bread, a slice of our housemade pickles, and hot sauce mayonnaise.

White bread:
Straight mix method. Speed 1 until it comes together. Speed 2 for 8 minutes; windowpane test. Mist with water and bake in deck oven at 350°F for approximately 20 minutes (for the 2.5 oz loaves).

Hot sauce:
Roast bell peppers and shallots together, tossed in a little bit of oil and salt, for 20 minutes in a 350°F convection oven. Remove stems from bell peppers and combine the roasted peppers and shallots with the remaining ingredients and boil for 25 minutes until everything is tender. Purée until smooth and strain through a fine chinois. Two parts of mayonnaise to one part of hot sauce for the dressing.

Pickling liquid for house pickles:
8 tbsp kosher salt
1/2 cup white wine vinegar
1 tsp black peppercorns
1 tbsp pickling spice
5 cups water

Pickling liquid for house pickles:
Bring liquid to a simmer to dissolve and infuse all ingredients. Chill before using. Slice pickles and vacuum-seal with liquid. Pickles will be ready in 2 hours.

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