I don't usually like to cook steaks indoors. That's why God made grills. But I had a steak in my freezer and it kept calling to me to do something with it. So why not make a salad out with it? So start with a screaming hot cast iron skillet. When the butter does this the second you put it in the pan, then THAT is screaming hot!
That is two Tablespoons of butter and about a Tablespoon of canola oil. Then put in your steak, add salt and pepper.
This goes fast... really fast so don't wonder off and don't start anything else. After 3-4 minutes, turn that steak!
Look at that caramelized yumminess on that steak! The crust! Oh it's perfect. After another 3-4 minutes, take the steak out of the pan, onto a plate and put a foil tent over it to keep it warm while it rests. That is if you want it medium rare. If you want it more well done keep it in the pan another minute on each side. But seriously, why would you want to do that?
While the gorgeous slab of beef rests, it's time to make the salad. I'm not an iceberg kind of gal. I like interest mixes of lots of different lettuce so a spring mix usually does the job.
Then just add whatever you have that you want to put in there. I had some already cut and cleaned cauliflower, so that went in. As well as some radishes, scallions, peppers and croutons.
After tossing and dressing your salad with the dressing of your choice (I use a classic vinaigrette mixture of 1/4 cup vinegar and 1/2 cup extra virgin olive oil, salt and pepper) then it's time to slice up your lovely steak. And check out how lovely it is! It came out perfect.
Then put it over the top the salad and oh, enjoy heaven!