Ribeye Steak Sandwich

Thinly slice the onion. In a skillet over medium heat, melt the butter. Add the onions and cook, stirring occasionally, for 20-25 minutes until deeply caramelized.

While the onions cook, season the ribeye steak generously on all sides with salt and pepper.

Heat olive oil in a cast iron skillet over medium-high heat. Once hot, carefully place the steak in the skillet.

Sear the steak for 4-5 minutes per side for medium-rare, or to your desired doneness. Use tongs to sear the fat cap as well.

Remove the steak from the skillet and let it rest on a cutting board for at least 10 minutes.

While the steak rests, prepare the garlic aioli. In a small bowl, combine the mayonnaise, minced garlic, lemon juice, salt, and pepper. Stir until well combined.

Slice the rested steak thinly against the grain.

Split and toast the ciabatta rolls.

To assemble the sandwiches, spread a generous amount of garlic aioli on both halves of the toasted rolls.

Layer the sliced steak on the bottom bun, followed by the caramelized onions and lettuce leaves.

Place the top bun on the sandwich and serve immediately.