Chimichurri Steak Sandwich

Prepare the Green Chimichurri Mix according to package instructions. Set aside while you cook the steak.

Pat the ribeye dry with paper towels. Generously coat both sides with House Blend Beef seasoning.

Let the steak sit at room temperature for about 20 minutes before cooking for more even results.

Heat a skillet over medium-high heat. Add butter to the pan.

Place the ribeye into the skillet and season with Back of the Yards Garlic Pepper Butcher's Rub. Use a steak weight or heavy press on top of the steak to help create an even crust.

Cook for about 3 to 4 minutes on the first side. Flip halfway through cooking.

As the butter melts, continuously baste the steak by spooning the hot butter over the top of the meat. This helps gently finish cooking the steak while building flavor and keeping the ribeye juicy.

Cook until the internal temperature reaches about 130°F for medium rare.

Remove from the pan and let the steak rest for at least 5 to 10 minutes before slicing thinly against the grain.

To assemble the sandwich, spread mayo and old style mustard onto both sides of the ciabatta bread.

Layer the sliced ribeye steak onto the bottom half of the bread.

Top generously with prepared Green Chimichurri Mix and cotija cheese.

Close the sandwich with the top ciabatta bread and serve immediately.