viking rib eye steak bagel

viking rib eye bagel

…And not a horny helmet in sight. So why is this a Viking rib-eye steak bagel?

Because the key seasoning in this uber-sandwich is “Viking Smoked Sea Salt” from those canny chaps at Sous Chef. Here I’ve rubbed it deep into my favourite cut of steak, rib-eye. You could use another meat or a slightly cheaper cut of steak but for the money I’d rather have a small piece of really good meat over a larger piece of average meat.

If you don’t have this salt, you could use a mix of salt, black pepper, madras powder and onion powder but it won’t quite be as tasty.

With a crisp bagel, spiky onion and sweet-salty meat this is one sandwich I could eat all day long. Don’t let the meat go too cold though, the steak will become stringy and tough. If you are prepping it for later, or for a sandwich the next day, slice the steak as thin as you can to get round this problem.

Serve on its own for a hearty lunch or brunch, or with potato wedges and more salad on the side for a proper dinner.

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viking rib eye bagel

viking rib eye steak bagel


  • 250 g rib-eye steak
  • 1/2 teaspoon Sous Chef Viking Smoked Sea Salt
  • 1/2 red onion finely sliced
  • 1 bagel split and toasted
  • Rocket and watercress salad to serve
  • For the dressing
  • 1 tablespoon mayo
  • 1/2 tablespoon tomato ketchup
  • Few splashes of worcestershire sauce
  • 1/2 teaspoon English mustard
  • Pinch cumin


  • Season the steak all over with Viking Smoked Sea Salt, and a dash of olive oil. Work it into the meat with your fingers and leave to marinate. Preheat a griddle pan to as hot as you can.
  • Make the dressing by mixing together all the ingredients until combined.
  • Sear the rib-eye on one side for 3 minutes, then flip and griddle for another 2 minutes, then leave to rest while you toast your bagel. Slice the steak into finger-sized pieces and assemble in your bagel, topped with the mayo dressing, salad and red onion slices.

Want more steak sandwich goodness? Try Jan’s steak ciabatta.


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