Dry and shave the ribeye

• Leave the ribeye uncovered in the refrigerator for two days so moisture evaporates and the meat firms up.
• Shave the steak into thin, even slices with the meat slicer.

Make the confit garlic

• Cover the peeled garlic cloves with olive oil in a small saucepan.
• Cook gently over low heat until the garlic is soft and golden, then set aside, keeping the oil.

Toast the sourdough

• Brush the sourdough slices with the garlic confit oil.
• Toast them until crisp on both sides.

Build the base

• Spread the confit garlic cloves over the toasted bread.
• Add a layer of arugula, lightly oiled and seasoned.

Sear the steak slices

• Heat the griddle until very hot.
• Sear the thin slices quickly, some longer for a crust and others only briefly for a light sear.

Make the tomato and pepper relish

• Sauté the shallots, cherry tomatoes and peppers until cooked down.
• Add the sugar, cracked black pepper, red wine vinegar and anchovies, then cook until the relish is jammy.

Assemble the sandwich

• Pile the steak slices over the dressed arugula.
• Spoon the relish generously on top.
• Spread Kewpie mayonnaise on the top slice of bread and press the sandwich together.

Serve

• Slice the sandwich in half and serve with curly fries.