CARNEPÁN. This is the best steak sandwich in existence. To create a sandwich first you will need to start sautéing some onions over medium high heat in a little bit of olive oil, to that you’ll add halved cherry tomatoes. Once you’ve developed deep brown on the onions you turn it to low heat and add a small amount of red wine vinegar and salt cover and cook low and slow. Liberally coat your steak with salt and fresh ground black pepper on all sides of the steak, then cook in a small amount of olive oil and butter on both sides for 2 to 3 minutes and then brown every edge. While cooking add some cloves of garlic and thyme and then baste with the juices to deepen your flavor and keep moist. Place in a 350° oven and monitor the internal temperature until reaches 135°F. Whole that’s cooking take your bread, I prefer ciabatta in this case, and lightly butter and then toast to make sure it will hold up to the oncoming onslaught of cheese, meat and vegetables. Once toasted layer a small mount of yellow mustard on the bottom layer then add your spicy pepper jack cheese or pepper Havarti as well as your goat cheese, I did this with truffle goat cheese because it adds an even more earthy flavor in contrast to the sharp spiciness of the pepper jack. On top of that you add the onion and tomato mixture. In this video I left it with a little bit of body, but I also like to cook down, almost a onion tomato jam. Take the steak out of the oven and let it rest for 10 minutes. Once rested cut against the grain and layer the steak on your sandwich. Then put it on your griddle, both sides of the sandwich slightly buttered, and apply pressure to flatten the bread this will make the bread crispy almost like a Cubano. Let it rest for 1 to 2 minutes to cool and then eat. Thank me later.