The Shooter Sandwich, because that's how I roll

Last week, a friend who obviously knows me quite well sent me this link to a recipe for "The Shooter Sandwich" and suggested I make said sandwich as soon as possible.  I was out of town when I received the link, but as suggested, as soon as I was back home I did as told and created the masterpiece that is the Shooter Sandwich.

The sandwich consists of a largish sourdough boule, 2 ribeyes, 1 onion, sliced, 6 cloves garlic, minced, 2 tsp tarragon, 2 Tbsp worcestershire sauce, 1/3 cup bourbon, 4-7 oz. butter, prepared horseradish, and stone ground mustard.  Unfortunately, I did not have any ribeyes left from the 6 Ranch cow so I had to purchase beef for the first time in I don't know how long.

I'll let you click on the link for directions on making the sandwich, but the progression of the sandwich in pictures and my notes are as follows:

- I don't like mushrooms or shallots, so I substituted an onion.  It turned out spectacularly.

- You really do need to limit the searing of the ribeyes to 90 - 120 seconds per side.  I did 90 seconds per side, and it was perfect.  This sandwich would SUCK if the meat were anything more than very quickly seared, i.e. basically raw.

Also, I actually did light the bourbon on fire and got a picture of it, no less.

That's about it.  This was, I think, the best sandwich I have ever eaten.

Bon appetit.