- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Serves: 4 people
4 x 200g Darling Downs wagyu boneless scotch fillet steaks
1 tbsp dijon mustard
1 tbsp Worcestershire sauce
1 garlic clove, finely chopped
Olive oil, for drizzling
Rye bread, 8 thick slices
Melted butter, for brushing
200g raclette or gruyere
1¼ cups sauerkraut
Rocket leaves, to serve
Dill pickles and potato crisps, to serve
½ cup mayonnaise, good quality
2 tbsp ketchup
2 tsp chilli sauce
2 tsp worcestershire sauce
1 tsp horseradish, finely grated
½ tsp tabasco sauce
1 small golden shallot, finely chopped
½ lemon, finely grated rind and juice
To make the Reuben dressing, stir ingredients in a bowl to combine, season to taste. Note the dressing will keep refrigerated for up to 2 weeks.
Combine mustard, Worcestershire sauce and garlic in a small bowl, then brush all over steaks. Stand for 15 minutes to marinate, then drizzle each steak with a little oil and season to taste.
Heat a large frying pan over medium-high heat, add wagyu steaks and cook without turning for 2-3 minutes until browned well. Turn and cook remaining side for 2-3 minutes until browned well and cooked medium-rare. If you prefer your steak more well done, transfer to a hot oven until cooked to your liking. Transfer to a plate, tent with foil and rest for 5 minutes.
While the steaks rest, preheat a grill and arrange bread slices on a baking tray, brush with melted butter and toast one side until golden brown. Turn the bread slices, top with raclette and grill until cheese melts. Top half the toast with sauerkraut, then thinly slice the steaks across the grain and arrange on top of sauerkraut. Drizzle with Reuben dressing to taste, top with rocket leaves and sandwich with remaining toast. Skewer a pickle into the top of each sandwich and serve with potato crisps.
For a smokier flavour, you could also char-grill or barbecue the steaks