Preheat the grill to 350°F.

Slice the top from the head of garlic. Drizzle with a little avocado oil and season with salt.

Wrap the garlic in aluminum foil and roast on the grill for 25–30 minutes, or until softened.

Add the mayonnaise to a bowl. Squeeze about 1 tablespoon roasted garlic into the mayonnaise. Add the oregano, basil, and Worcestershire sauce and mix well. Refrigerate until serving.

Remove the spinalis from each ribeye. Roll each spinalis into a spiral and secure with a wooden skewer. Trim the center portions of the steaks as needed and secure them with skewers.

Prepare the grill for direct high-heat searing.

Grill the steaks, flipping every 45–60 seconds, until a crust forms and the internal temperature reaches 128°F.

Remove the steaks and rest for 6–8 minutes.

Meanwhile, cook the onions in butter until caramelized.

Fry the eggs sunny-side up and toast the buns.

Spread roasted garlic sauce over the top and bottom buns.

Assemble each sandwich with caramelized onions, sliced ribeye, Provolone cheese, and a sunny-side-up egg.

Serve immediately.