Steakhouse Iceberg Wedge (gf) Recipe

Prepare lettuce

Remove outer loose leaves from each iceberg head. Cut each head into 4 wedges through the core so wedges hold together. Pat wedges dry with paper towels and chill in refrigerator while you prepare other components (10–15 minutes).

Prepare tomatoes and scallions

Core and cut heirloom tomatoes into wedges or large dice. Thinly slice scallions on a diagonal. In a small bowl, toss tomatoes with 1 tsp red wine vinegar and 1 tsp olive oil and a pinch of salt to brighten flavor; set aside at room temperature.

Crisp bacon

Heat a skillet over medium heat. Add bacon slices and cook until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain and cool, then roughly chop or crumble.

In a medium bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream and 2 tablespoons buttermilk. Add 60 g softened, crumbled Amablu bleu cheese, 1 tsp lemon juice, 1/2 tsp Worcestershire sauce, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Whisk until mostly smooth; leave some small blue cheese pieces for texture. Taste and adjust consistency with additional buttermilk (1 tsp at a time) or seasoning as needed. Chill until ready to assemble.

Bring steaks to room temperature for 20–30 minutes before cooking. Pat dry with paper towels and season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Preheat a grill or heavy skillet (cast iron) to high heat. Brush steaks with 1 tablespoon olive oil. When the surface is very hot, sear steaks 2–3 minutes per side for medium-rare depending on thickness (about 1¼–1½ inches). During the last minute of cooking, add 1 tablespoon unsalted butter to the pan and spoon melted butter over the steaks to baste.

Remove steaks to a cutting board and tent loosely with foil. Let rest for 5–8 minutes to redistribute juices, then slice across the grain into 1/4-inch thick slices.

Place one chilled iceberg wedge on each serving plate (2 wedges per plate if using 2 heads yields 8 wedges; serve 2 wedges per person as desired).

Arrange sliced tenderloin steak slices against or atop each wedge so meat is visible and accessible. Scatter chopped crisp bacon over wedges.

Distribute marinated heirloom tomato pieces and sliced scallions over and around each wedge.

Spoon bleu cheese dressing generously over each wedge (about 2–3 tablespoons per wedge) and crumble remaining 30 g Amablu bleu cheese over the top for added texture and flavor.

Garnish with chopped fresh parsley if using and a light grind of black pepper. Serve immediately so steak is warm and lettuce stays crisp.