Pan Seared Steak Caesar Salad
Servings: 2 Salads
Print Recipe
Equipment
- Cast iron pan
- Cutting board and knife
- Cheese grater
- Mixing bowls
- Salad spinner optional
Ingredients
For the salad
- 1 steak of your choice ribeye, sirloin, New York strip
- 1 tablespoon oil
- 2 tablespoons unsalted butter
- Fresh garlic cloves
- Fresh rosemary or thyme
- 1 head of romaine lettuce washed and torn into bite-sized pieces
- 1 cup of croutons store-bought or homemade
- ¼ cup of freshly grated Parmesan cheese
For the dressing
- ½ cup of mayonnaise
- 2 tablespoons of freshly squeezed lemon juice
- 2 cloves of garlic minced
- 1 teaspoon of Dijon mustard
- 2 anchovy fillets or 2 teaspoons of anchovy paste optional
- ¼ cup of freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
Prepare the dressing
- In a small bowl, whisk together the mayonnaise, lemon juice, minced garlic, Dijon mustard, anchovy fillets (if using), and grated Parmesan cheese until well combined. Season with salt and pepper to taste. Set aside.
Cook the steak
- Season a room temperature steak generously with salt and pepper. Heat a cast iron pan and 1 tablespoon of oil over high heat. Sear steak for 7 minutes and then flip and continue cooking for 5 minutes.
- Add butter, garlic cloves, and herbs and baste the steak with the melted butter. Let steak rest for 5-10 minutes. Slice against the grain.
Assemble the salad
- While the steak rests, assemble your salad. In a large salad bowl, add the torn romaine lettuce leaves. Drizzle the dressing over the lettuce and gently toss to coat each leaf. Be careful not to overdress the salad; add more dressing if needed. Sprinkle the croutons and grated Parmesan cheese on top.
Serve and enjoy
- Transfer the caesar salad to individual plates or a serving bowl. Top with slices of steak. Serve immediately.