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Million Dollar Steak Cobb Salad - A Bold, Luxe Twist on a Classic

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Steak: 1 to 1.25 pounds ribeye, New York strip, or flat iron
  • Seasoning for steak: Kosher salt, black pepper, garlic powder, smoked paprika (optional), olive oil
  • Greens: 6–8 cups mixed greens (Romaine, butter lettuce, and a handful of arugula is great)
  • Bacon: 6–8 slices, cooked crisp and chopped
  • Eggs: 4 large eggs, hard-boiled and quartered
  • Avocado: 1–2 ripe avocados, sliced
  • Tomatoes: 1 cup cherry tomatoes, halved
  • Cucumber: 1 cup sliced or chopped cucumber
  • Red onion: 1/4 small red onion, very thinly sliced
  • Blue cheese: 1/2 cup crumbled (or feta if you prefer)
  • Fresh herbs: Chives or parsley for garnish
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey or maple syrup
  • 1 small garlic clove, finely grated
  • 1 tablespoon finely minced shallot
  • 1/4 teaspoon kosher salt, more to taste
  • Freshly ground black pepper
  • Optional: 1–2 tablespoons crumbled blue cheese whisked in for extra richness

Method
 

  1. Season the steak: Pat steak dry. Rub with olive oil, then season both sides generously with salt, pepper, garlic powder, and a pinch of smoked paprika if using. Let sit at room temp for 20–30 minutes.
  2. Make the dressing: In a jar, whisk vinegar, Dijon, honey, garlic, shallot, salt, and pepper. Slowly stream in olive oil until emulsified. Stir in a little blue cheese if you want a creamier, luxe finish. Taste and adjust salt and acid.
  3. Cook the bacon: Fry or bake until crisp. Drain and chop. Keep a tablespoon of the rendered fat if you want to sear the steak in it for extra flavor.
  4. Hard-boil the eggs: Place eggs in a pot, cover with water, bring to a boil. Turn off heat, cover, and let sit 10–12 minutes. Cool in ice water, peel, and quarter.
  5. Sear or grill the steak: Heat a cast-iron skillet over medium-high until very hot, or preheat grill to high. Sear steak 3–4 minutes per side for medium-rare (thickness will vary). Use a thermometer: 125–130°F for medium-rare, 135°F for medium. Rest 8–10 minutes.
  6. Prep the veggies: While steak rests, wash and dry greens. Slice avocado, halve tomatoes, slice cucumber and onion. Crumble cheese and chop herbs.
  7. Slice the steak: Slice against the grain into thin strips. If using ribeye, trim large pockets of fat as needed. Toss slices with a spoonful of dressing for shine and flavor.
  8. Assemble: Lay greens on a large platter. Arrange steak, bacon, eggs, avocado, tomatoes, cucumber, onion, and blue cheese in rows or sections. Sprinkle with herbs.
  9. Dress and serve: Drizzle with half the dressing. Serve the rest on the side. Add flaky salt and fresh pepper over the steak and avocado for a final touch.