Longhorn Legend Ribeye Steak Sandwich
Ingredients
- Thick cut ribeye steak
- The Blend rub by Kinders
- Ciabatta buns
- Butter
- Herbed Horseradish by Pickled Canadian
- Arugula
- Tomatoes
- Onions
Garlic aioli
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- Kosher salt and black pepper to taste
Preparation
Season the thick cut ribeye with The Blend rub.
Smoke the ribeye at 225°F until internal temperature reaches 115°F.
Heat the grill to 500°F with lump charcoal and a cast iron sear plate.
Sear the steak for 1.5 minutes per side until internal temperature is 125°F, then let it rest for 10 minutes and slice thinly.
Mix the garlic aioli ingredients together.
Butter and toast the ciabatta buns.
Assemble the sandwich by spreading Herbed Horseradish on the bottom bun, adding sliced ribeye, arugula, tomatoes, and onions, then topping with the bun spread with garlic aioli.
