To prepare the steak, pat it dry and generously coat both sides in salt, pepper, and fresh thyme. Place half a tablespoon of butter and half a tablespoon of olive oil in a sauté pan, and set it on a medium-high burner. Cook on the first side until you have a nice brown crust, flip it over, and cook on the second side. Throughout the cooking process, spoon the butter and oil mixture over the top. I like my steak cooked to a medium-rare, which means both sides are cooked through, but the center is still a nice pink color. If you touch the cooked steak, it will have some give still. The firmer it is, the more well done it is. Set your steak aside for about 10 minutes before slicing so the juices will stay inside it.
While the steak is cooking, caramelize your onions. Begin by slicing them thinly. Place the remaining half a tablespoon of butter and half a tablespoon of olive oil in a sauté pan. Over a medium-low heat, slowly cook them until they are translucent, tender, and sweet. You can even add a touch of honey for an extra pop of sweetness.
The final component is the blue cheese dressing. You can purchase a blue cheese dressing at the store, but it’s so much better from scratch. In a small bowl, combine the mayonnaise, blue cheese, poppy seeds, and one clove of minced garlic. Add salt and pepper to taste.
Slice your ciabatta bread to the size of each sandwich, gently toast it, and your sandwiches are ready to assemble:
Spread the blue cheese dressing on one side of the bread.