2 ea. (12–16 ounces / 400–500 grams) beef ribeye steaks
Salt
Freshly-ground black pepper
White bread, sliced ½ inch thick
Extra-virgin olive oil
Shredded Gruyere cheese
Several slices cooked bacon
Brush steaks with extra-virgin olive oil. Sprinkle liberally with salt and freshly ground black pepper.
Grill steaks, covered, over medium high heat, turning often, until your desired "doneness" is achieved (145°F for medium rare, 155°F for medium well, and 165°F for toast).
Remove and let rest 10 minutes. Slice thinly across the grain on a bias. Set aside.
10 minutes
Brush both sides of bread with extra-virgin olive oil. Layer some shredded cheese on the bottom, then 4 strips steak, then some bacon, some more cheese, then one more slice bread. Repeat until all meat is used up.
Heat a grill pan over medium-high heat for 4–5 minutes. Add sandwiches and cook until browned on both sides and cheese is melted. Serve warm.
4–5 minutes