Light your grill to medium heat with two-zone cooking. We used our Big Green Egg XL set to 400º with Fogo Charcoal.

We started by covering our American Wagyu Sliders in our very own Salt Pepper + Three Chiles Rub (available from Spiceology). Add it to the indirect side of the grill and cook to 110º

While the steak is cooking make some quick-caramelized onions. We did one whole onion with butter, oil, salt, pepper, and honey. Cook on medium-high until slightly browned and soft (not crisp).

Make your blue cheese sauce with 1/2 cup mayo, 1/2 cup sour cream, 1/4 cup buttermilk, 4 ounces of blue cheese, a dash of Worcestershire sauce, salt, and pepper.

Once the steak hits 110º, pull it over to the direct side and get a good sear on each side. Pull the steak off at 125º internal and let it rest.

Toast your buns then top with the blue cheese sauce, sliced filet, caramelized onions, raw spinach, and some more blue cheese sauce.