Ingredients
Scale
- 16 oz ribeye
- 2 Square ciabatta rolls
- 1 large red onion
- 2 tbsp butter
- 1 large russet potato
- Oil for frying
- 2 tbsp Steak seasoning
Cowboy Butter
- 2 sticks softened unsalted butter
- 2 tbsp thinly sliced chives
- 2 tbsp thinly sliced parsley
- 1 tbsp garlic paste
- Juice from ½ lemon
- 1 tbsp lemon zest
- 1 tbsp worcestershire sauce
- 1 tbsp stone ground mustard
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp salt
- ½ tsp red pepper flakes
Instructions
- Thinly slice the red onion, then cook in a skillet with 2 tbsp butter over medium heat for 20 minutes.
- Peel the russet potatoes then cut them into 1/8inch thick slices. Thinly slice them into shoestring fries- as thinly as possible.
- Soak them in ice water for 15-20 minutes to remove excess starch.
- Assemble Cowboy butter: Combine all of the ingredients together in a bowl then mix and set aside at room temperature.
- Season the ribeye with your favorite steak seasoning.
- Place on the grill indirect of heat at 225 for 30 minutes.
- Rinse the shoestring fries out and pat dry with a paper towel.
- Fry them in 375F oil for 5 minutes and remove once golden brown then immediately salt them.
- Sear the steak over direct heat and remove once it reaches an internal temperature of 127F. Let it rest for 10 minutes then thinly slice against the grain.
- Assemble sandwich on a toasted ciabatta roll: onions, steak, ½ tbsp cowboy butter, shoestring fries, provolone cheese (melt it).
- Spread cowboy butter on the top bun then place on top. Serve once the butter begins to melt.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main course
- Method: Grilling
- Cuisine: American
