Steak Salad Recipe

Bring steak to room temperature

Remove the ribeye from the refrigerator 30 minutes before cooking. Pat dry thoroughly with paper towels — a dry surface promotes better searing.

Season both sides of the steak evenly with kosher salt, black pepper, and garlic powder. Press the seasoning gently into the meat.

Heat a heavy skillet (cast-iron preferred) over medium-high until very hot, about 3–4 minutes. Add 1 tablespoon olive oil and swirl to coat.

Place the steak in the hot pan and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3 minutes.

Reduce heat to medium, add 1 tablespoon butter and the optional fresh thyme. Tilt the pan and spoon the melted butter over the steak for 1–2 minutes to baste and build flavor. Cook to desired doneness (about 125°F/52°C for medium-rare).

Transfer the steak to a cutting board and loosely tent with foil. Rest for 8–10 minutes so juices redistribute before slicing.

Slice steak thinly against the grain into 1/8–1/4 inch slices just before assembling the salad.

Combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper and 1/2 tablespoon lemon juice (if using) in a small jar or bowl.

Whisk vigorously or shake in a jar until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add more vinegar for tang, a pinch more salt, or a touch more honey if too sharp.

In a large bowl, combine the washed lettuce, halved cherry tomatoes, cucumber slices, and thinly sliced red onion.

Drizzle about half of the dressing over the salad and toss gently to coat evenly. Add more dressing to taste; you may not need all of it.

Arrange the dressed salad on a serving platter or divide among 2 plates (see servings). Top evenly with the sliced ribeye.

Sprinkle crumbled blue cheese (or feta) and toasted nuts over the top if using. Finish with a light grind of black pepper.

Serve immediately while the steak is still slightly warm for best flavor and texture.