Step 1

Take out butter 1-2 hours before making sandwich. This will allow it to soften.

Step 2

Pre-heat the oven to 425ºF.

Step 3

Take out the ribeye from the refrigerator and immediately cut while still cold.

Step 4

Remove any large areas of fat and toss.

Step 5

Place the steak horizontal to you and slice as thin as possible. The slices should be short and thin. Sprinkle with ~½ tsp salt.

Step 6

Heat a cast iron or sauté pan on high heat with 1 TBSP of neutral oil (like canola or avocado oil). When the pan is hot, place the thin sliced steak spread out. Sear both sides for 2-minutes each, until browned on each side.

Step 7

Do in sections until all steak is seared and let sit on a cutting board or plate.

Step 8

Spread the butter on one side of all slices of bread - 8 sides in total.

Step 9

Place 4 bread slices butter side down on an aluminum-lined baking tray.

Step 10

Place one slice of cheese on top of each piece of bread.

Step 11

Add thin-sliced steak onto each bread slice. I used around 5-6 pieces of steak per bread slice but will depend on how much steak you have.

Step 12

Place arugula evenly on top of steak (around ½ cup each) and top with remaining slices of cheese per bread slice.

Step 13

Put top bread slice on top, butter side facing up.

Step 14

Put the baking tray with the uncooked sandwiches into the oven.

Step 15

Bake for 15-minutes.

Step 16

Broil on High for 2-minutes, watching very carefully to ensure the top slice doesn’t burn.

Step 17

Remove from oven immediately and cut in half or enjoy whole!