Ribeye Steak Sandwich with Miso Mayo by Keyanskitchen

Ingredients

• 1 (approx. 340g) ribeye steak
• 4 tbsp miso mayo (or mayonnaise mixed with 1 tsp white miso)
• 2 onions, sliced
• 2 long rolls or slices of french bread
• 1 cup fresh arugula
• 1/4 cup parmesan cheese, grated
• 3 tbsp unsalted butter
• 3 garlic cloves, smashed
• 1 sprig fresh rosemary
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp black pepper (plus more to taste)

Instructions

1. Season the steak generously with salt and pepper. Let it sit at room temperature for 40 minutes, or dry brine in the fridge for up to 6 hours.
2. Heat a skillet over medium-low heat with a splash of oil or butter. Add sliced onions and cook, stirring occasionally, for 30 minutes until deeply caramelized and golden.
3. Pat the steak completely dry with paper towels. Heat a heavy skillet over high heat until smoking.
4. Sear the steak for 2–3 minutes per side until a crust forms. Reduce heat to medium, add butter, garlic, and rosemary to the pan.
5. Baste the steak with the foaming butter for 2–3 minutes until the desired doneness is reached (medium-rare is recommended).
6. Remove steak from the pan and let it rest on a cutting board for exactly 10 minutes before slicing against the grain.
7. Toast the bread slices until golden brown.
8. Spread a layer of miso mayo on both slices of bread. Layer with arugula, parmesan, caramelized onions, and sliced steak.
9. Serve immediately with extra miso mayo on the side for dipping.