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Steak & Creamy Caesar Salad - A Simple, Satisfying Dinner

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the steak: 1–1.5 lb ribeye, New York strip, or sirloin (about 1–1.25 inches thick)
  • 1–2 tablespoons high-heat oil (avocado, canola, or grapeseed)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon butter (optional, for finishing)
  • 1 garlic clove, smashed (optional)
  • 1 small sprig fresh rosemary or thyme (optional)
  • For the creamy Caesar dressing: 1 large egg yolk (or 2 tablespoons mayonnaise for a no-raw-egg version)
  • 2 anchovy fillets or 1 teaspoon anchovy paste (adjust to taste)
  • 1 small garlic clove, finely grated
  • 2 teaspoons Dijon mustard
  • 2 tablespoons freshly squeezed lemon juice
  • 1/3 cup neutral oil (avocado, canola) or light olive oil
  • 2 tablespoons finely grated Parmesan cheese
  • Salt and pepper, to taste
  • 1–2 tablespoons water (as needed to thin)
  • For the salad: 2 large hearts of romaine, chopped or torn into bite-size pieces
  • 1/2 cup shaved or grated Parmesan
  • 1–2 cups croutons (homemade or store-bought)
  • Lemon wedges, for serving

Method
 

  1. Prep the steak: Pat the steak dry on all sides. Season generously with salt and pepper. Let it sit at room temperature for 20–30 minutes while you prep the salad. This helps it cook evenly.
  2. Make the dressing base: In a medium bowl, whisk together egg yolk (or mayo), anchovy, garlic, Dijon, and lemon juice until smooth. The mixture should look creamy and unified.
  3. Emulsify: While whisking constantly, slowly stream in the oil until the dressing thickens and looks glossy. If it gets too thick, whisk in 1–2 tablespoons water to loosen. Stir in the Parmesan. Taste and season with salt and pepper. You want bright, savory, and lightly garlicky.
  4. Prep the salad: Wash and dry the romaine thoroughly. Toss the lettuce with a few spoonfuls of dressing to lightly coat. Add croutons and half the Parmesan. Toss again. Hold off on the rest of the dressing until serving.
  5. Heat the pan: Set a heavy skillet (cast iron is best) over medium-high heat. Add the oil and heat until it shimmers and just begins to smoke.
  6. Sear the steak: Lay the steak in the hot pan. Don’t move it for 2–3 minutes to build a crust. Flip and cook another 2–4 minutes, depending on thickness and desired doneness. For medium-rare, aim for an internal temp of 130–135°F (54–57°C).
  7. Optional butter baste: Add butter, smashed garlic, and herbs to the pan. Tilt the pan and spoon the foaming butter over the steak for 30–45 seconds. This adds richness and aroma.
  8. Rest the steak: Transfer to a cutting board and rest for 5–10 minutes. This keeps the juices inside. Slice against the grain into thick strips.
  9. Finish the salad: Add more dressing as needed to coat lightly—avoid overdressing. Scatter the remaining Parmesan on top.
  10. Plate and serve: Divide the salad onto plates. Top with sliced steak or serve the steak on the side. Add a squeeze of lemon over everything for a bright finish.