Garlic Bread Ribeye Steak Sandwich
Sink your teeth into this Garlic Bread Ribeye Steak Sandwich! Juicy, pan-seared ribeye is sliced thin and stacked onto golden, herb-loaded garlic bread, slathered with zesty lemon mayo. Topped with fresh arugula and ripe tomatoes, it’s a bold, buttery, flavor-packed bite that hits every craving—crisp, creamy, and totally crave-worthy!
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Servings: 3
Ingredients
For the Steak:
- 1 Butcherbox ribeye steak
- 4 tsp ButcherBox Rancher’s Steak Seasoning
- 2 tbsp butter
- 3 sprigs fresh thyme
- 3 garlic cloves smashed
- 1 tbsp olive oil
For the Easy Garlic Bread:
- 1 baguette halved lengthwise
- ½ stick (¼ cup) butter softened
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp red pepper flakes
- 1 tsp dried oregano
For the Lemon Mayo:
- 1 cup mayonnaise
- Zest & juice of 1 lemon
- 1 garlic clove grated
- 1 tsp salt & pepper
Toppings:
- 1 handful of arugula
- 1 tomato sliced
Instructions
Preparation
- In a small bowl, mix softened butter, garlic powder, salt, pepper, red pepper flakes, and oregano. Set it aside.
- In another bowl, combine mayo, lemon zest and juice, grated garlic, salt, and pepper. Mix well and refrigerate.
- Season ribeye generously with ButcherBox Rancher’s Steak Seasoning.
How to Cook
- Spread the garlic butter mixture on the baguette halves. Toast in a 350°F (175°C) oven for about 15 minutes or until golden. Set it aside.
- Heat a skillet on high heat and add 1 tbsp of olive oil. Once the pan is smoking, sear the steak—flip every 30 seconds for about 2 minutes and 30 seconds for medium-rare.
- Reduce the heat and add butter, garlic cloves, and thyme. Baste the steak in melted butter for 2 minutes.
- Remove from heat and let the steak rest for 5–10 minutes. Slice thinly against the grain.
- Spread lemon mayo onto toasted garlic bread. Layer with sliced steak, arugula, and tomato. Close, slice, and serve!
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