(The answer to Clara Peller’s question. IYKYK)

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I recently attended an outdoor family gathering where grilling was the order of the happy day. An abundance of spectacular homemade dishes (“appetizers” falls far short of reality) was available well before the meat was ready and I wasn’t shy about sampling all of them. More than once. (No photos, but it gave new meaning to the term groaning board.)

Needless to say, by the time the steaks came off the grill, my capacity had been pretty much maxed out and after a couple of bites, I knew my appetite had met its Waterloo. Now, when you have a chunk of perfectly grilled ribeye posing fetchingly on your plate, you don’t cast a longing glance over your shoulder as you walk off; you ask the host if you can bring it home in service of prolonging the ecstasy.

How to do it justice the next day? Start with a warm baguette, layer with arugula, bacon, and ripe tomato, then thin slices of ribeye bathed in melted truffle garlic butter, and top with Cabot white cheddar cheese. Cavatappi macaroni salad on the side.

Definitely not your mama’s steak sammich.