Ingredients

• 1 thick-cut boneless ribeye steak (1 1/2 to 2 inches thick)
• 1 loaf ciabatta bread
• Arugula
• TRUFF mayonnaise
• Tomatoes
• Optional: Fried shallots
• Optional: Lemon

Directions

1. Reverse sear the steak
   1. Season your ribeye with salt and pepper. Place it in a 250F oven and cook until it reaches your desired internal temperature.
   2. For medium-rare (125F), it takes around 25 minutes.
2. Dress the arugula (optional)
   1. While the steak cooks, toss the arugula with olive oil, salt, pepper, and a squeeze of lemon juice.
3. Toast the ciabatta
   1. Cut the ciabatta in half, spread truffle mayo on the inside, and toast until golden brown.
4. Sear the steak
   1. Once the steak reaches temperature, remove it from the oven. Sear both sides in a hot pan with oil until you get a dark crust.
5. Slice and chop the steak
   1. Cut the steak into very thin slices, then chop slightly so the pieces are bite-sized and don't pull out of the sandwich when you take a bite.
6. Build your sandwich
   1. Spread more truffle mayo on the ciabatta
   2. Add the arugula
   3. Add seasoned sliced tomatoes
   4. Layer on your steak
   5. Optional: Finish with crispy fried shallots
   6. Add the top bun with a final swipe of mayo