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Garlic Butter Steak Caesar Salad - A Bold, Satisfying Twist on a Classic

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the steak: 1 to 1.25 pounds ribeye, New York strip, or sirloin (about 1-inch thick)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, smashed
  • 1 teaspoon fresh thyme or rosemary leaves (optional)
  • For the Caesar dressing: 1 large egg yolk (or 2 tablespoons mayonnaise for a no-raw-egg version)
  • 2 anchovy fillets or 1 teaspoon anchovy paste
  • 1 small garlic clove, finely grated
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons finely grated Parmesan
  • Salt and black pepper, to taste
  • For the salad: 2 large hearts of romaine, chopped or torn into bite-size pieces
  • 1/3 cup freshly shaved or grated Parmesan
  • 1 to 1.5 cups croutons (store-bought or homemade)
  • Lemon wedges, for serving
  • Optional homemade croutons: 3 cups cubed day-old bread
  • 2 tablespoons olive oil
  • 1/4 teaspoon garlic powder
  • Salt and pepper, to taste

Method
 

  1. Prep the steak: Pat the steak dry with paper towels. Season both sides with salt and pepper. Let it sit at room temperature for 20–30 minutes while you prep the salad components.
  2. Make the croutons (if using): Heat the oven to 375°F (190°C). Toss bread cubes with olive oil, garlic powder, salt, and pepper. Spread on a sheet pan and bake 8–12 minutes, stirring once, until golden and crisp. Cool slightly.
  3. Whisk the dressing: In a bowl, mash anchovies with the grated garlic to form a paste. Whisk in egg yolk (or mayo), Dijon, and lemon juice. Slowly stream in olive oil while whisking until thick and glossy. Stir in Parmesan. Season with salt and pepper. Thin with a teaspoon of water if needed.
  4. Prep the salad base: Add romaine to a large bowl. Keep Parmesan and croutons nearby. You’ll dress it just before serving to keep everything crisp.
  5. Sear the steak: Heat a heavy skillet (cast iron is ideal) over medium-high until very hot. Add olive oil. Lay in the steak and sear 3–4 minutes without moving it. Flip and cook another 2–4 minutes until it’s near your desired doneness.
  6. Add the garlic butter: Reduce heat to medium-low. Add butter, smashed garlic, and herbs to the pan. Tilt the pan and spoon the foaming butter over the steak for 1–2 minutes. Aim for an internal temperature of 125–130°F for medium-rare, 135°F for medium.
  7. Rest and slice: Transfer steak to a cutting board and rest 5–10 minutes. Slice thinly against the grain. Spoon any garlicky pan butter over the slices.
  8. Dress the salad: Toss romaine with enough Caesar dressing to lightly coat. Add croutons and shaved Parmesan. Toss again gently. Taste and adjust with extra lemon, salt, or pepper.
  9. Assemble and serve: Pile the dressed salad onto plates. Top with warm steak slices. Finish with a drizzle of remaining garlic butter and a squeeze of lemon. Serve right away.