Do I have your attention?  I bet that I do.

Saw a variation of these on one of the sous-vide groups I follow.  They’re usually made with wagyu, but I had some ribeyes I had dry-aged for 56 days that I thought would be interesting to try for this.  And instead of sous-vide, I smoked them on the BGE.

Here are a few of the ribeyes.  I hit them with a light dusting of S&P, then smoked them with post oak until they were at 130 IT:




Next came the bread.  I toasted some high-quality white bread and then slapped on a layer of gochujang mayo:





One of the ribeyes off the BGE, trimmed up a little.



These were dredged in flour, then egg wash, and finally panko.  Fried up in a shallow oil bath for maybe a minute plus per side:



Assembled into sandwiches and then sliced into bite-size pieces:



These were really good.  Very tasty. The toast alone with the spicy mayo is pretty awesome. I’d love to try these with a standard ribeye or wagyu to see the difference.  Thanks for looking!