14 oz rib-eye
2 oz of crumbly bleu cheese
2 oz of chopped bacon
2 oz of caramelized onions
1 pinch of salt and pepper
Grill rib-eye for 3 minutes on each side.
Pull off meat onto a skillet and place toppings on top and place in oven for 2 minutes on 400 degrees.
Pull out and place on top of your toasted bun and finish with lettuce, tomato and horse radish aioli.
