DIRECTIONS

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.