Perfectly seared sliced steak served with crispy iceberg lettuce and homemade ranch dressing, with bacon, blue cheese, red onion and croutons.
• Steak (sirloin or ribeye)
— 1.5 lbs (4 x 60z)
• Steak rub — 1 packet
• Lettuce, Iceberg — 1/2 head
• Bacon bits — 1/4 cup
• Blue cheese, crumbled
• Red onion, sliced paper thin (optional)
Note: If you want some carbs, baked potatoes or steak fries would go nicely with this meal.
1. Make the ranch dressing in advance. Best to give it at least an hour.
2. Take steak out of fridge, rinse, dry and season with steak rub. Let sit for at least 15 minutes covered in a paper towel or dishtowel. You want to cook steak as dry as possible and at room temperature.
3. Preheat heavy skillet over med-high heat.
4. Brush off excess steak rub. Coat steak with very thin layer of canola oil. Place steak into very hot dry pan. For 1 inch thick steak to cook medium rare, cook approx 4 minutes per side. Less for thinner, more for thicker. Less for rare, more for more well done.
Do not move steak in pan while cooking. Keep flame as high as you can without burning the oil and causing the pan to smoke.
Note: You will want to turn off the heat while steak still has some cooking to do. It will continue to cook while resting in the pan. See steak temperature chart for details on when to take steak out for rare, med, etc.
5. Take the pan off the heat and cover loosely with foil. Let steak rest in pan 5 minutes.
6. Reheat bacon bits either by microwaving them for about 10-15 seconds, or by cooking them in a small pan with a Tbsp or two of oil.
7. Remove outer leaves from head of lettuce and cut off bottom stem. Cut head into 6 wedges. Put a wedge on each plate on its side.
8. Slice steak into thin strips.
9. Dress each lettuce wedge with lots of ranch dressing, blue cheese, bacon bits and croutons. Serve steak strips along side wedges.