Dale Talde Shares His Go-To Recipe That Makes His Kids "Clear Their Plates"

Although it's common for kids to be picky eaters, Dale Talde has a tried-and-true "recipe for magic" to get his little ones excited about the food on their plates. 

In the video above, the Bravo's Top Chef alum and father-of-two shows BravoTV.com exactly how to make his kid-approved steak sandwich with a very important ingredient: "Dad's special sauce."

"My kids absolutely love this sauce," he says. "It's my recipe for magic that has them completely clear their plates."

After searing a "beautiful piece of meat" and letting it rest ("The most important part of cooking steaks," Dale says), he moves on to make the sauce by combining mayonnaise, sour cream, Dijon mustard, horseradish, Worcestershire sauce, salt, and chives. 

Once everything is ready, Dale assembles the sandwich by putting sliced steak on a "pillowy brioche bun" and tops it with cheese, caramelized onions, sauce, and another bun. When it's time to eat, Dale completes his meal by reaching for a can of Coca-Cola. As he puts it, "Good company, good food, and a Coke: that's a recipe for magic." 

Press play on the video above to watch Dale prepare his steak sandwich, and scroll down to the recipe below to get a step-by-step guide to making it at home. 

Dale Talde's dry-aged ribeye steak sandwich with caramelized onions, aged cheddar, and "dad's special sauce" 

Makes 4 sandwiches 

Ingredients for the steak sandwich:

• 2 one-pound dry aged boneless ribeye eyes
• 1 Spanish onion, julienne 
• 2 tablespoons butter 
• 3 cloves garlic 
• 3 springs thyme 
• 2 tablespoons olive oil 
• 1/4 pounds aged cheddar, shredded
• 4 rolls (crisp light rolls, airy, not too dense) 
• Salt and pepper to taste 

  
Ingredients for the "special sauce":

• 1/2 cup Mayo 
• 1/4 prepared horseradish 
• 1/4 Dijon mustard 
• 2 tablespoons Worcestershire sauce 
• 1/4 sour cream 
• 2 tablespoons chopped chives 

  
Directions: 

1. Season ribeye
2. Bring a cast iron pan to high heat
3. Sear both sides of the steak
4. Drop heat to medium
5. Add butter and thyme, 1 clove of garlic, and baste
6. Bring steak to medium internal temp. Let rest. 
7. In the same pan, add onions and chopped thyme
8. Sauté onions: Cook for 5-6 to caramelize onions
9. Slice bread and toast the cut sides
10. In a bowl, add all ingredients for the sauce: mayo, horseradish, mustard, Worcestershire sauce, sour cream, and chives. Mix to combine 
11. When ready to plate, slice ribeye eyes, add cheese, and warm until cheese is melted. 
12. Place meat and cheese on the bottom bun, then special sauce, onions, and top bun. Serve with a pickle spear.