The Perfect Steak Sandwich

Directions

1. Give the bone-in ribeye steak a base coat of Cow Cover Hot. Pat it down so the rub sticks to the meat, then give it a second coating with Texas Beef. Flip and repeat, and don’t forget the sides!

2. Chop & slice the jalapenos, mushrooms, and white onion. Don’t slice too thin, otherwise there won’t be anything left after cooking!

3. Place the veggies in a cast iron skillet over indirect heat with some butter. Season with a touch of Cow Cover Hot. Keep everything moving so they don’t overcook, until the onion becomes translucent.

4. Throw the steak on and cook until done to your liking. Feel free to hit it with some melted butter

5. Once the steak is done, pull it from the grill, wrap it in some foil and rest for 10 minutes. In the meantime, give the Texas toast slices a quick toast, with butter on both sides. Careful, those will go fast! Mine were ready in no more than 10 seconds for each side.

6. Unwrap the steak and slice it however thick or thin you like it. Spread some horseradish sauce on the bottom slice of bread, and place some green stuff on there.

7. Stack as much sliced ribeye steak as you can (or want) on there, followed by the veggie mix, and finish off with some dijon mustard on the top slice.

8. Enjoy!