STEAK BREAKFAST SANDWICH

-Fire up oven or pellet grill to 250°F.

-Season steak and canoe bones (I used @kindersflavors The Blend the prior night on the ribeye to dry brine overnight), season canoe bones with salt and pepper.

-Place steak and bones into the grill or oven and pull out bones after 25 mins. Keep steak in until internal temp reaches 110-115°F.

-Begin making compound butter by dicing up greens and garlic, bone marrow from the bones and butter. Mix well in a bowl with a spoon.

-Preheat griddle on high and cut bacon in half. Cook until crisp, put to the side. Remove steak and sear in bacon grease for about 1.5-2 mins on each side. Set steak aside to rest.

-Cook eggs over medium to get a runny yolk.

-Cut baguette in half vertically then in half horizontally. Toast on the griddle until golden brown.

-Decorate sandwich by spreading compound butter, steak, bacon, egg, then chives.

-Cut into individual sliders or eat whole!