Ribeye Steak & Egg Sandwich
Slice off the ribeye cap and form it onto a circle, tie with butchers string to keep the shape of the eye section. you can form the eye section into round as well and tie is if you want to get real fancy. This way they will both cook at the same rate.
Rub the steaks with olive oil and season with SPG or your favorite seasoning.
Place them over direct heat and cook until they reach an internal temp of 115-120f and set aside to rest. They will come up to 125-130 f during the rest which will leave you with a perfect medium rare steak.
In a cast iron pan or whatever you have add some olive oil and fry the eggs until the yolks are just done the way you like them.
Serve on a toasted bun with tomato and a couple of onion rings with the condiment of your choice. We used English mustard as it goes well with beef