Steak Sando Rib-Eye

Method

Steak:

1. Prepare rib-eye steak, about 2 inch thick, at room temperature and use paper towels to pat both sides of the steak dry; season generously with 1 tsp salt and ½ tsp black pepper.

2. Heat a cast iron skillet 1-2 minutes over medium-high heat until very hot, and add canola oil.

3. Place steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides.

4. Reduce heat to medium-low. Push steak to one side of the skillet; add butter, garlic, thyme, and rosemary to the opposite side of the skillet, tilting the skillet towards the butter and cook until butter is foaming, for about 30 seconds to a minute.

5. Working carefully, spoon butter over steak for 1-2 minutes, turning over once, until it reaches an internal temperature of 120 degrees F for medium rare, or until desired doneless. Let it rest for 5 minutes.

6. Add onion and 1 tbsp of butter to the pan with high heat, season generously with 1 tsp salt, ½ tsp black pepper, and 2 tbsp Sukiyaki sauce. Caramelized onions until brown to get a sweet taste and transfer to a bowl.

Bread/Toast:

1. Put the butter on bread/toast only on one side and grill on the flat pan.

2. Turn over, and repeat until it becomes golden and crunchy.

Sukiyaki Mayo Sauce:

1. In a pot over medium heat, add 4 tbsp Sukiyaki sauce and 100 gm Mayonnaise, then bring to a boil, turn off the heat and stir until mixed.

Assembly:

1. Lastly, it's time to make the sandwich. Place the rib-eye steak on a sauced slice of grilled bread, top it with onion and a second slice of grilled bread. Cut sandwich in half to serve.