A delicious steak sandwich made with ribeye steak, sautéed onions, and provolone cheese, cooked over charcoal and served on toasted bread with a spread of bone marrow.
1: Season your ribeye steak liberally and cook over charcoal until it reaches 135 degrees internal temperature.
2: While the steak is resting, sear the bone marrow and sauté some onions in a cast iron pan.
3: Toast up some bread.
4: Take the bone marrow and spread it on the toasted bread.
5: Add the sliced steak, sautéed onions, and provolone cheese on top.
