Steak House Wedge Salad with Blue Cheese Dressing and Cast Iron Ribeye Recipe
Steak House Wedge Salad with Blue Cheese Dressing and Cast Iron Ribeye
Steak House Wedge Salad with Blue Cheese Dressing
This is one of those “good on everything” recipes. Delicious on a salad, served as a sauce for beef or chicken or as a dip for crudité, or if you’re really going for it, pizza.
Makes about 1 1/2 cups
1/2 cup creme fraîche
3 oz blue cheese
1/4 cup olive oil
1/2 clove of garlic, pounded or grated with a microplane
1 1/2 tablespoons red wine vinegar
1/4 teaspoon salt
10 turns of black pepper
1 tablespoon chives, plus more to garnish, thinly sliced
1 head iceberg lettuce, romaine, or a handful of little gems
2 scallions or spring onions, sliced thinly on the bias
4 slices of bacon, cooked and crumbled
1/2 cup cherry tomatoes, halved
4 radishes, thinly sliced
Small handful of parsley leaves
3 sprigs of dill, picked
To make the vinaigrette, combine all the ingredients in a bowl and stir to combine. Taste and adjust seasoning. Add 1 to 2 tablespoons of water to thin it out to your desired consistency.
To build the salad, cut the lettuce into wedges, either quarters or sixths depending on the size of the lettuce, keeping the core intact. Season lightly with salt. Spoon over the dressing, and top with all the vegetables, herbs and bacon. Finish it with a sprinkle of flaky salt and freshly cracked black pepper. Serve with a steak knife.
Cast Iron Ribeye
2 1/2 pound bone-in ribeye
Salt and pepper
3 tablespoons unsalted butter
3 cloves of garlic, smashed and peeled
A few sprigs of thyme
Equipment: A cast iron or heavy bottomed, oven-proof skillet
Preheat your oven to 400 degrees. Throw the cast iron in the oven to preheat.
Pull the ribeye out of the refrigerator an hour before you intend to cook it, to temper. Half an hour before cooking, season the steak liberally with salt and black pepper. Put your cast iron over a medium high flame to sear the steak. To do this, add a splash of olive oil and immediately the steak. Leave it on the first side for 2 minutes, to allow for browning and caramelization of the meat. Flip it over and repeat with the other side for 1 minute, then put the cast iron pan in the oven for 5 minutes, depending on the thickness of the steak.
Return the pan to the stove, with the flame off. Add the butter, garlic and thyme. Use a towel to hold onto the handle of the pan and tilt it to allow the butter to pool. Using a spoon, scoop up the butter, and spoon it over the top of the steak to baste it. This finishes the cooking as well as adds delicious flavor.
Transfer the steak to a plate, pour over the butter and allow the steak to rest for 10 minutes. Remove the bone, slice the steak, pour over the buttery juices and top with flaky salt to finish.