Season the steak

• Pat the ribeye dry and coat it generously with the SPG rub and Cow Cover rub.
• Let the seasoned steak rest at room temperature.

Sear the steak

• Heat the oil in a frying pan over high heat.
• Sear the steak on both sides until a deep crust forms.
• Cook to desired doneness, then remove and rest.

Caramelize the onion

• Lower the heat and cook the onion in the same pan until soft and golden.
• Deglaze with the Worcestershire sauce.

Build the sandwich

• Slice the rested steak against the grain.
• Spread mayo on the bread, add the steak, caramelized onion and provolone.
• Toast or broil until the cheese melts, then close the sandwich and serve.