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Serves: 4

Simple, satisfying and a great way to extend your Circle M dry aged steak. This recipe calls for 21 Day Dry Aged Ribeyes (2), but will serve up to 4 people! Layer up your favorite sandwich toppings for a delicious sandwich that’s sure to please any crowd. 

Shop our 21 Day Dry Aged Ribeyes HERE!


2 Circle M Meats 21 Day Dry Aged Ribeyes {link to bundle}

1 tablespoon olive oil

Salt and pepper to taste

Toasted sub bun (we suggest French bread!)

Herb Mayo:

½ cup mayonnaise

1 tsp Dijon mustard

¼ cup fresh chives, chopped

¼ cup fresh dill, chopped

Salt and pepper to taste

Topping Suggestions:

Herb mayo

Provolone cheese

Arugula or spinach

Sliced red onion (caramelize for more flavor!)


1) Preheat a grill OR skillet over medium-high heat (approximately 350-400 degrees Fahrenheit). Add canola, vegetable or avocado oil.

2) Place two Circle M Meats 21 Day Dry Aged Ribeyes to hot skillet and cook for 4 – 5 minutes per side for a medium rare steak. (see below for the Circle M Meats steak doneness chart!).

3) Remove steak and let rest for 5 – 10 minutes. Keep in mind!! Your steak temperature will rise approximately 5 degrees while resting. So, it’s best to cook your steak to approximately 5 degrees under your desired doneness.

8) Slice steak thinly and serve on lightly toasted buns along with desired toppings!


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