Ribeye steak is my favorite steak and now my favorite sandwich. I took these thinly sliced ribeye steaks and used them for a sandwich. Seasoned with some of my homemade rub and then cooked on the Blackstone.
Ingredients:
2 Ribeye Steak
2 shallots , sliced
4 cloves garlic clove, peeled.
1 tbsp brown sugar
1 tbsp balsamic vinegar
2 Large Sandwich buns (we used Ingles 4 1/2' sesame buns)
3 tbsp butter divided
1 cup mayonnaise
4 slices tomato
lettuce, shredded
Steak Seasoning:
1 tsp beef powder
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1/4 tsp paprika
Directions:
1. Preheat griddle to med/high. Add some butter and some oil. Add garlic and roast in the butter and oil. Add shallots to the same butter. While cooking mix steak seasoning and set aside. Add brown sugar and balsamic vinegar to the shallots and let caramelize.
2. Liberally season steaks with steak seasoning. When garlic is done, set on cutting board to cool. Slice and add to mayonnaise. Move shallots to the corner of griddle to keep warm.
3. Crank griddle up to high or around 450-460 degrees. Put down steaks. In another spot on griddle, add some butter and put down your buns to toast.
4. While cooking steak, slice your tomato and shred lettuce if desired. After a minute or two, flip steaks as well as the buns.
5. When buns are toasted to your liking, remove and add mayo to both sides of the buns. When steaks are cooked to your liking, put a steak on each bun. Put shallots on top of the steak followed by lettuce and tomato.
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