Bread and filling

• Rinse the tomatoes and lettuce and cut them into smaller pieces.
• 
• Split the bread and toast it on a toaster. Preferably toast the inside a bit harder than the outside to prevent it from becoming too soggy.
•  
• Start by patting the meat dry, preferably with a kitchen towel. If you have the time, take the meat out of the refrigerator half an hour before frying, so its temperature can rise a bit.
• Cook the steak to your preference. I like mine medium-rare, leaning more towards rare than medium. The thickness will of course determine how long it needs to be cooked.
• If the meat has very heavy marbling, you don’t need to use any fat for cooking.
• Make sure your pan is very hot and then place only the fat side down on the dry pan and let the fat get a bit of crust for about a minute. This will provide enough fat to cook the steak in.
• Place the meat with one side down and sear for 2 minutes, then turn the meat and give it another 2 minutes.
• 
• Take the meat off the pan and season it with salt and pepper.
• Let it rest for 1-2 minutes before slicing it into thin pieces.
• 
•  
• Spread the inside of both halves with mayo and place the lettuce on the bottom half. 
• Place the meat on top and optionally add a bit more flake salt.
• Add red onions/onion marmalade and then tomatoes. 
• Put the top on and serve immediately.
• 
•