Pat dry your ribeye steak, apply a small amount of Olive Oil to both sides and season generously with Kosher Salt, Course Black Pepper and Blackstone Steak House Seasoning and apply directly on your high heat zone. Get a nice sear on each side and cook to desired temp internally. I like a medium steak so 2-3 mins each side. And when done remove the onions and steak to rest.
Slice up 1/2 a yellow onion, and next to your steak add a little olive oil and place your yellow onions in the oil and season with kosher salt and coarse black pepper as well as a dash of garlic powder.
In a mixing bowl add 2-3 tbsp of Dukes mayo, 1 tbsp of horseradish, 1 tbsp of soy sauce, 1 tbsp Worcestershire sauce, 1 tsp of garlic powder and onion powder, and 1 tsp of Blackstone Steak House Seasoning, mix and set aside.
With the steak and onions removed place your Texas toast Garlic Toast to toast in the steak fat and left over oil from the onions. Set heat to medium low and brown on each side and set aside to build.
When your steak has had 5 minutes to rest slice it up into small strips and build into small piles on the griddle top on low or medium low. On top of those piles add one piece of sharp cheddar and one slice of pepper jack cheese to melt.
When the cheese is melted you’re ready to build. On the bottom bun add a little of your special sauce, a small amount of baby arugula, a mound of your steak with melted cheese, some cartelized onions, more special sauce and top with other piece of Texas toast. Serve with a small side of the special sauce to dip. ENJOY!