Miguel’s Dry Brined Ribeye Sandwich

Ingredients

Ribeye:

• 1 10 oz Swift Ribeye Steak
• Salt
• 1 Tbsp blue cheese, crumbled
• 2 slices sourdough bread
• 2 Tbsp butter

Bacon jam:

• 1 small, sweet onion, thinly sliced
• 5 strips of bacon
• 1/4 C dark brown sugar
• 1/4 C maple syrup

Directions:

1. Start off by salting the steak and letting it sit in the refrigerator for 4 hours.
2. Place the steak on the grill until it reaches 130°F internal temperature. Miguel lets it rest for 5 min. before slicing.
3. Serve over toasted bread with mayo, tomatoes, blue cheese, bacon jam and chipotle sauce.

For the bacon jam:

1. Cook up the bacon until crispy, then remove.
2. Add your onions and season with salt to taste.
3. Once onions become translucent, add bacon, dark brown sugar, and maple syrup.
4. Cook for 10 minutes, then serve!