This was one delicious recipe, the garlic aioli is just another bonus! It is really simple yet brings the sandwich up a few notches. For this I went with a great ribeye steak, you can use any other steak. Ribeyes are just really tender.
-Start off by preheating your grill to 225 degrees and prep your garlic bulb first by cutting the top of the garlic adding olive oil and salt, then wrap it in foil tightly.
-Place it on the smoker for 40 min or until soft. Once your garlic is done, make the aioli sauce. Combine in a bowl, the roasted garlic, let the garlic cool before pressing it into the bowl, add mayo, paprika, lemon juice, soy sauce, and hot sauce, then stir until smooth.
-Then it’s time for the Steak. Season the ribeye with salt and black pepper. Smoke it until it reaches an internal of 115 then sear it 2 min per side. Over a hot skillet, Once you flip the first time, cut the heat to medium and add 1/2 stick of unsalted butter, thyme, 2 crushed garlic cloves and 5 shishito peppers to the pan, this will add a ton of flavor to the steak.
-Baste until 5 degrees from your preferred donees. I like mine med-rare so I removed it off the pan at 130 internal temperature, While the steak If resting, toast the buns by adding some of that delicious aioli, then fry your egg after.
-Now it’s time to assemble, add more garlic aioli to the buns, then shishito peppers, then the steak, you can choose to slice the steak if you wish, topped with the egg then the top bun.
I highly recommend a meat thermometer to read your internal temperature. I use the meater you can use my discount code cookingwithfire to pick one up. They are wireless meat thermometers that read the internal as well as the ambient temperature.