Pecan Encrusted Ribeye Sandwich with Gorgonzola Butter and Pinot Pepper-Balsamic Jam

Bring grill to 475 degrees. Blend pecans in a spice grinder along with peppercorns and redfish seasoning. Coat the steaks on all sides with 2 tablespoons olive oil and the seasoning. Cover and set aside. Use same food processor to blend butter and Gorgonzola. Roll inside of plastic wrap and place in refrigerator until ready to use. Add the vinegar, wine and sugar to a small saucepan. Let come to a boil. Reduce heat and simmer over low for 10 minutes. Add the jelly and cook until sauce begins to thicken. Cover and keep warm. Add the 6 tablespoons of oil to a skillet and cook the onions until translucent and soft over medium heat, approximately 10 minutes. Cover and keep warm. Add 1/2 cup canola oil to a small saucepan over high heat. While oil heats, roll bacon into a ball, insert a toothpick and cook in oil until crisp. Remove to paper towels. While sauce cooks brush grill with remaining oil, add the steaks to the hottest part of the grill. Grill steaks 7 minutes on first side. Flip and grill another 5 - 6 minutes or until internal temperature reaches medium rare (130 - 135 degrees). Remove and let rest for at least 10 minutes. Meanwhile, grill peppers until charred on all sides. Remove the seeds and slice the peppers lengthwise. Add cut side of bread to grill and heat until warm. While bread heats, slice the steak cross the grain (not parallel with it). Blend the arugula with garlic oil and lemon. Slather the gorgonzola butter on each cut side of bread. Top the bottom bun with the steak, onions, peppers, arugula, and the jam before adding top bun. Secure each sandwich with the bacon. Note: toothpicks needed for this recipe.