Bring steak to room temp: Pat the buffalo steak dry and let it sit out for 20–30 minutes. This helps it cook evenly and sear well.

Season simply: Rub with 1 tablespoon oil, then sprinkle salt, pepper, garlic powder, and smoked paprika on both sides. Press to adhere.

Preheat your pan: Heat a cast-iron or heavy skillet over medium-high until hot. Add the remaining oil and swirl.

Sear the steak: Lay the steak in the pan and don’t move it for 2–3 minutes. Flip and cook another 2–3 minutes for medium-rare, depending on thickness. Cook longer if you prefer, but avoid overcooking—buffalo is lean.

Rest and slice: Transfer to a plate and rest 5–7 minutes. Slice thinly against the grain.

Make the dressing: Whisk yogurt, buttermilk, mayo, lemon juice, Dijon, and honey. Fold in blue cheese. Season with salt and pepper. Thin with a splash more buttermilk if you like it pourable.

Prep the salad base: Toss greens, tomatoes, cucumber, and red onion in a large bowl with a light drizzle of olive oil, a squeeze of lemon, and a pinch of salt. This quick step brightens the veggies before dressing.

Assemble: Add sliced steak, avocado, and blue cheese over the greens. Sprinkle almonds and herbs.

Dress and serve: Spoon or drizzle the blue cheese dressing over the top. Serve immediately while the steak is warm and the greens are crisp.