Steak sandwiches on the @WeberGrills Q

Northeast BBQ

First sauteed up some onions and set them aside.

Trimmed out a couple of Porterhouse steaks that were on sale at East Gloucester Stop and Shop.

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Liberal SPG (salt/pepper/garlic) seasoning and whipped up some garlic butter for the buns and sriracha mayo for the topping.

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Grill to 120 degrees internal for edge to edge rare steak.

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When steaks are close to being done toast the brioche rolls with garlic butter.

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Slice the steak thin and layer on the toasted bun.

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Add a dollop of sriracha mayo and the sauteed onions.

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Amazeballs!

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