Preparation time: 30 mins
Cooking time: 25 mins
Rodney's rib rub (makes 2 cups)
- 1/2 cup kosher salt
- 1/4 cup msg
- 1/4 cup freshly ground black pepper
- 1/4 cup sweet paprika
- 1/4 cup chile powder
- 1/4 cup light brown sugar, packed
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 teaspoon cayenne pepper
- 4 ounces rib-eye steak
- 2 tablespoons rib rub (recipe above)
- 1 large yellow onion, halved lengthwise and cut crosswise into 1/4-inch-thick slices
- 1/4 cup canola oil
- 1 teaspoon rib rub (recipe above)
- Rodney's sauce (makes 4 cups)
- 4 cups distilled white vinegar
- 1/4 lemon, thinly sliced
- 2 tablespoons ground black pepper
- 1/3 cup cayenne pepper
- 1/4 tablespoon crushed red pepper flakes
- 1/2 cup sugar
- 4 ounces rib-eye steak, thinly sliced
- 1/4 cup rodney's sauce (recipe above)
- 1 slice white american cheese, provolone or swiss cheese
- 1 potato roll, halved
- 2 tablespoons mayonnaise, preferably duke's
- 1 leaf crunchy iceberg lettuce
- 1 thick slice tomato
Rodney's rib rub
- Mix all of the ingredients and place them in an airtight container. Cover and store in a cool dry place until ready to use.
For the steak:
- Heat a grill to medium-high heat.
- Allow steak to sit at room temperature for 15 minutes. Sprinkle the rib rub on both sides.
- Grill steaks, covered, for 5 to 7 minutes on each side, or until the steak reaches desired doneness.
- Remove steaks from heat and allow them to rest for 10 minutes.
For The Onions:
- In a skillet over medium-high heat, sauté the onions in the oil until translucent and soft, just beginning to brown. Sprinkle with rib rub.
- Transfer the onions to a bowl, reserving the oil left in the skillet.
For Rodney's Sauce:
- In a small stockpot, warm the vinegar over medium-high heat. After about 5 minutes, when the vinegar reaches 150 F on an instant-read thermometer, just before it starts to simmer, add the lemon slices and continue to cook until the lemon peels begin to soften and wilt, about 10 minutes more.
- Whisk in the black pepper, cayenne, pepper flakes and sugar. Continue to cook over medium-high heat until the sugar is completely dissolved and the sauce reaches 190 F, about 10 minutes.
- Remove from the heat and allow to completely cool before using. Once the lemon is removed, the leftover sauce can be refrigerated in an airtight container for up to 8 weeks.
For The Sandwich:
- Slice steak, against the grain, into thin slices.
- Place the thinly sliced rib-eye in a small, clean skillet set over medium-high heat. Cook until all the visible fat is rendered, and the meat begins to crisp up around the edges, 1 to 2 minutes.
- Add the sauce and turn off the heat to let the sauce soak into the meat.4.Use tongs to arrange the meat into a tight square. Lay the cheese over the meat so it begins to melt.
- Toast the roll cut-side down, preferably in the same hot pan you used to cook the onion, over medium-low heat until golden brown, about 2 minutes.
- Spread the mayonnaise on both sides of the toasted roll.
- Place two or three slices of steak on the bottom half of each bun. Immediately top each steak mound with a slice of cheese so that it melts.
- Divide the sautéed onions and put a few on top of each cheese slice.
- Top with the lettuce, tomato, a sprinkle of rib rub and the crown of the bun, and serve.