Black 'n' Bleu Recipe

Crumble the bleu cheese into a medium bowl. Add mayonnaise, sour cream and Greek yogurt (or buttermilk).

Stir in lemon juice, Worcestershire sauce, and a teaspoon each of salt and freshly ground black pepper. Whisk until mostly smooth, leaving some bleu cheese crumbles for texture.

If the dressing is too thick, add up to 1 teaspoon cold water (or additional buttermilk) to reach desired consistency. Taste and adjust seasoning. Chill while preparing steak and salad (can be made up to 24 hours ahead).

Remove sirloin from refrigerator 20–30 minutes before cooking to come closer to room temperature. Pat dry with paper towels.

Season both sides of the steak with the kosher salt and freshly ground black pepper, pressing gently so the seasoning adheres.

Heat a heavy skillet (cast iron recommended) over medium-high heat until very hot. Add 1 tablespoon olive oil and swirl to coat.

Add the steak to the hot pan and cook undisturbed: about 3–4 minutes per side for medium-rare (internal 125–130°F / 52–54°C), 4–5 minutes per side for medium. For a thicker steak or preferred doneness, adjust time accordingly.

During the last minute of cooking, add 1 tablespoon butter (optional) and spoon the melted butter over the steak to baste and add flavor.

Transfer steak to a cutting board and loosely tent with foil. Rest for 5–7 minutes before slicing against the grain into 1/4-inch slices.

While steak rests, place the torn romaine into a large bowl or divide between serving plates.

Scatter the tomato wedges (or cubes) evenly over the lettuce, then add croutons.

Drizzle about two-thirds of the bleu cheese dressing over the salad (reserve some for guests to add more). Toss gently to combine, or leave lightly dressed if preferred.

Top the salad with sliced sirloin arranged across the greens. Sprinkle the grated Parmesan over everything and finish with a few extra crumbles of bleu cheese if desired.

Serve immediately while steak is warm. Pass remaining dressing at the table.