Pat the steak dry with paper towels. Rub 1 tablespoon olive oil evenly over both sides, then press the seasoning rub into both sides so the steak is well coated. Let rest at room temperature for 10 minutes.

Cook the steak (blacken)

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 3–5 minutes. Add the steak to the dry pan (you can add a teaspoon of oil if the pan is not well seasoned). Sear without moving for 2–3 minutes to form a dark crust, then flip and sear the other side 2–3 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). For thicker cuts or desired doneness, adjust time accordingly.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest for 5–8 minutes. Slice thinly across the grain into 1/4-inch slices.

Caesar Dressing

In a medium bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, and anchovy paste (if using) until smooth.

Slowly whisk in 2 tablespoons olive oil until the dressing emulsifies and is glossy. Season with salt and black pepper to taste. If the dressing is too thick, whisk in up to 1 tablespoon water or more lemon juice to reach desired consistency.

Salad Assembly

In a large bowl, place the chopped romaine lettuce and drizzle 3–4 tablespoons of the prepared Caesar dressing over the greens. Toss gently to coat evenly; add more dressing to taste but avoid overdressing.

Add the halved cherry tomatoes and croutons to the dressed lettuce and toss once more to combine.

Divide the dressed salad among two plates. Arrange the sliced blackened steak on top of each salad portion.

Sprinkle bleu cheese crumbles and freshly grated Parmesan over the salads. Finish with an extra grind of black pepper and a light pinch of flaky salt, if desired.

Serve immediately while the steak is still slightly warm.