|Steak & Salad with Cheddar & Ranch|
|Steak & Salad with Blue & French|
When I came home from visiting for Mother's 86th birthday I was fine but within a day allergies have hit in full force. So I am game for quick and easy meals and this fills the bill beautifully!
Ingredients for Steak & Salad for 2:
2 Choice rib eye or strip steaks 5/8-3/4" thick
2 T. butter
2 T. olive oil
fresh ground black pepper
1 bag salad greens of your liking
2-3 ounces of cheese (I used crumbled blue cheese for one salad and shredded cheddar for the other)
bottled or home made salad dressing of your liking (I used my homemade ranch and bottled French)
I like to use big pasta bowls for serving these dinner salads but use what you like. Preheat the oven for 425 degrees F.
Set the steaks out for about 20 minutes to come to room temperature before beginning the cooking. Next VERY generously salt and pepper the steaks on both sides.
Using your largest cast iron skillet or comparable vessel heat it to screaming hot over the highest heat. Quickly place the butter, oil and seasoned steaks in the hot hot pan. Sear for 3-4 minutes, turn once and remove from the heat to the preheated oven for about 7 minutes for a medium steak, 9-10 will be well done.
|Greens with blue cheese|
|Greens with cheddar|