The steak and eggs sandwich is the most decadent thing on our lunch list. Order it when you want to feel like you're doing something a little wrong.
Ribeye gets sliced thin (we ask the butcher to do this) and seared fast on a screaming-hot flat-top with salt and pepper. Two minutes, both sides. The fat renders and bastes the meat — that's the point of ribeye.
A fried egg goes on top of the steak while it rests, then a slice of gruyère is laid over both. The cheese melts into the egg, which melts onto the steak.
Caramelised onions — same batch from the smash burger — go on the bottom half of a baguette that's been toasted and brushed with the steak's pan drippings. Everything else stacks on. Top of the baguette goes on. Pressed gently to seal.
$18. Cut across the middle. Eat it before the yolk runs out.
