I’ve been craving steak and decided to stretch a ribeye into a meal for two with steak sandwiches. Instead of waiting for a warm day to grill outdoors, I decided to try Josh’s method of cooking a steak on top of the stove using the constant flip method. He has been trying all sorts of different foods and cooking techniques since he moved into his own place and he’s teaching this old cook some new tricks. Instead of cooking a steak and only turning it once, you turn it every 30 seconds in a smoking hot cast iron skillet giving it a more even browning and crusting on the outside and a warm pink center that is so tender it practically melts in your mouth. Once the steak was on it’s last 30 seconds I added some butter to the pan and some chimichurri and spooned it over the steak which added so much flavor. Grill some onion and tomato in the remaining chimichurri butter and you’ve got the makings for one impressive sandwich!