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The Ultimate Grilled Wagyu Ribeye Steak Sandwich

Nathan Michael & Julia Flowers

Servings

2

Prep Time

1 hours

Cook Time

20 minutes

When it comes to steak sandwiches, this is the gold standard. The Ultimate Grilled SRF Wagyu Ribeye Steak Sandwich delivers luxurious, mouthwatering satisfaction in every bite. Featuring the unmatched marbling and flavor of Snake River Farms Wagyu Boneless Ribeye, this sandwich layers in richness with smoky grilled steak, sweet caramelized onions, and a zippy homemade horseradish aioli. Juicy heirloom tomatoes and peppery arugula bring a fresh contrast, all tucked into crusty, toasted ciabatta buns. It’s a perfect collision of bold flavor and refined indulgence—steakhouse quality, handheld.

The Ultimate Grilled Wagyu Ribeye Steak Sandwich

Ingredients

  • 1 American Wagyu Ribeye Steak

  • Salt & Pepper

  • 2 to 3 tablespoons olive oil

  • 1 large yellow onion, thinly sliced
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 heaping tablespoons prepared horseradish
  • 1 large garlic clove, grated
  • 1 tablespoon lemon juice & zest

  • 1 to 2 heirloom tomatoes, sliced

  • 1 cup arugula
  • 2 ciabatta sandwich buns (or your favorite bread), sliced in half

Directions

  1. Remove the ribeye from the fridge about 1 hour before grilling. Generously season with salt and pepper and let it come to room temperature.

  2. In a large skillet, heat olive oil over medium-low heat. Add the sliced onions and cook, stirring often, until soft and deeply caramelized—about 35–40 minutes. Season with salt to taste and set aside. (Tip: This can be made up to 2 days ahead.)
  3. Meanwhile, in a bowl, whisk together the mayonnaise, sour cream, horseradish, garlic, lemon juice, zest, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth. Chill until ready to use. (Also make-ahead friendly for up to 2 days.)

  4. Grill the ribeye to your desired doneness over high heat. Let rest for 5 to 10 minutes, then slice thinly against the grain.

  5. To assemble: Lightly grill or toast the ciabatta buns. Spread the horseradish aioli on both halves. Layer the bottom bun with arugula, heirloom tomato slices, sliced Wagyu ribeye, caramelized onions, and finish with the top bun.