Now this is not an exact science, and everyone has an opinion on the subject but there is a reason for each layer. The idea is to have the stronger flavored ingredients separated from the mild flavored ones. Like the pickles not near the lettuce. The reasoning is you will be able to experience each ingredient better. If you are using cheese it's the glue and is always on top of the meat. This is the basic idea so put what ever you want on the burger and enjoy!

Steps

• The obvious place to start is with the bottom bun. I prefer it toasted because I like the texture but my husband likes his just warmed. Spread the condiments ketchup and mustard on the bun, but hold off on the Mayo to use on the top bun.
• Now place your pickles, on the bun bottom bun. The pickles will go under the meat so their stronger flavor will not overpower the more mild vegetables like the lettuce and tomatoes which are added latter.
• Place the meat on the pickles, if you are adding cheese have the cheese melted on top of the meat. Bacon can also be added at this time on top of the cheese if you like. The cheese is like glue to hold the other ingredients.
• The melted cheese will hold the tomato in place on top of the meat. Finish it off with the lettuce and onion on top.
• The final step is the Mayo on the underside of the top bun.

Sources
https://www.thekitchn.com/how-to-build-a-better-burger-85684
https://www.purewow.com/food/how-to-assemble-a-burger

First to get the best steak you need to start with the best beef, and that's grass fed beef. Not only is it better for you, it has less calories ounce for ounce.

Next you need to learn a simple technique called pan roasting. Sure you could put the steak on the grill, but you will have more control and a better end product with this simple technique.

Pan Roasting is a sequence of four easy steps, all designed to achieve maximum flavor and texture.
The Sear: Browning on the stove-top creates a flavorful, crusty outside layer
The Flip: Frequently turning the steak to allow it to brown all over.
The Roast: Place the pan in the oven, where it cooks evenly, without over browning.
The butter Baste: The trick to add another flavor layer.

Oven: Preheat 400 degrees
Equipment: Cast Iron Skillet

Coffee Rubbed Rib Eye
Rub
2 T. Aleppo pepper or (mix four parts sweet paprika to one part cayenne)
2T. finely ground coffee beans
2 T. freshly ground black pepper
2 T. (packed dark brown sugar)
2 tsp. smoked paprika  or (chipotle powder)
1 1/2 tsp. mustard powder
3/3 tsp chili powder
3/4 tsp ground ginger

Mix all the ingredients in a medium bowl. Put into an airtight container. The rub can be made ahead of time and kept in the cupboard for up to a month.
Prices on herbs and spices from the Co-Op...Pricing

Steak
1 bone in beef rib eye 2 inches thick (about 2-2.5 lb.) at room temperature
2 tsp. kosher salt
4 T. vegetable oil (divided)
3 T. unsalted butter
1 garlic clove, crushed
4 springs thyme
1 sprig rosemary
coarse salt

Steak Directions:

• Preheat oven to 400 degrees. Set a wire rack inside a large rimmed baking sheet. Season steak with kosher salt and 2 T. spice rub, pressing onto all sides of the meat and adding more spice rub by the teaspoonful if need to coat the entire surface.
  
• Heat 2 T. oil in a large cast-iron or ovenproof skillet over high heat.
• When oil begins to shimmer, place steak in skillet. (Turn on the fan the rub will create some smoke). Sear the steak for 1 minute, any more the rub will start to burn.
• Transfer the steak to a plate and drain the fat from the skillet.
• Wipe the skillet clean with a paper towel.
• Heat the remaining 2 T. oil in a the skillet and sear the other side of the steak for 1 minute.
• Add butter, garlic, and herbs to the skillet. Cook until butter is foamy. Carefully tip the skillet and, using a large spoon. bast the steak repeatedly with the butter for 1 minute. Turn the steak over and bast the other side for 1 minute.
• Pile the herbs on top of the steak, transfer the skillet to the preheated oven and roast until an instant read thermometer inserted horizontally into the center of the meat. It will register 125 degrees for medium 15-17 minutes.
• Transfer the steak onto the rack and let it rest for 20 minutes. Cut the steak from the bone, slice and sprinkle with sea salt.