Ribeye sandwiches
Neon Bar
yield: 2 cups | Prep Time: 5 minutes | Cook time: 15 Minutes


  • 2 Ribeye steaks, cut into 3 thin slices each while still slightly frozen
  • 4 oz. (1 stick) unsalted butter, softened
  • 1 Tbsp. fresh thyme, finely chopped
  • 1 Tbsp. fresh oregano, finely chopped
  • ½ tsp. kosher salt
  • ¼ tsp. black pepper
  • 1-2 cloves garlic, finely minced


  • 8 oz. white mushrooms, sliced
  • 3 small shallots, finely chopped
  • 4-6 Tbsp. balsamic glaze
  • 2 oz. pkg. parmesan crisps
  • 4 ciabatta buns
  • 1-2 oz. arugula


  1. In the bowl of a food processor, combine the butter, thyme, oregano, salt, pepper and garlic.
  2. Puree until smooth and well combined.
  3. Scoop the butter onto a large piece of plastic wrap and roll up into a log; refrigerate overnight or at least a few hours to allow the flavors to blend.
  4. Preheat your grill to med-high heat.
  5. Season sliced ribeye with salt and pepper; set aside and allow to come to room temperature before grilling.
  6. In a large skillet, melt 1 ½ Tbsp. of the herbed butter.
  7. Add the shallots and mushrooms and cook on med/med-high heat until the mushrooms are softened, stirring often.
  8. While mushrooms are cooking, grill steaks, about 2-3 minutes per side, or until they have reached desired doneness.
  9. Remove from grill and immediately top each slice with 1 tsp. herbed butter; allow to rest.
  10. Brush the insides of the ciabatta buns with 1-2 tsp. of herbed butter and toast.
  11. On the bottom bun, place 1 ½ slices of ribeye. Top with mushrooms.
  12. Drizzle 1-1 ½ Tbsp. balsamic glaze over the mushrooms then top them with arugula, parmesan crisps and the top bun.

TIP: The remaining herbed butter will last in the refrigerator for up to 7 days. You can also freeze any excess for later use.