The Best Steak Caesar Salad Ever

Sear the Perfect Steak

Secret #1: I read in America’s Test Kitchen that you can’t over-salt or over-pepper a steak. This has been a game-changer! I very generously sprinkle on Kosher salt (using this coarse-grain salt makes a difference!) and then grind up lots of black pepper.

Secret #2: Heat your pan (without oil/butter) first, to a very high heat. I use a cast iron pan, and wait for it to start smoking before adding the oil and steak in. We want to create a flavorful crust on the steak without overcooking the middle.

We love how quickly the Sharp Induction Cooktop heats up. When you want to get the cast iron nice and hot, it only takes about a minute.

Since we cook steaks often, I know that when I set the Sharp Induction Cooktop to level 9, it takes less than 5 minutes per side for a very thick steak to get a perfect medium rare.

Internal Temperature for Cooking Steak

The temperature of steak continues to rise after it’s taken out of the pan and allowed to rest. For this reason, stop cooking when it’s 5 degrees below the target temperature.

Rare: 125º F (52º C) *A rare steak has a cool red center. (stop cooking around 120º F)

Medium Rare: 135º F (57º C) *A medium rare steak has a warm red center. (stop cooking around 130º F)

Medium: 145º F (63º C) *A medium steak has a warm pink center. (stop cooking around 140º F)

Medium Well: 150º F (66º C) *A medium well steak has a slightly pink center. (stop cooking around 145º F)

Well: 160º F (70º C) *A well steak has a slightly pink center. (stop cooking around 155º F)

What You’ll Need

Homemade Caesar Dressing

This dressing is lightly adapted from the Bon Appetit Caesar dressing recipe. If you are worried about using raw egg, omit it and add a little Greek yogurt to make up for the creaminess!

• Egg Yolk (pastured eggs have the least risk of food borne illness)
• Lemon Juice
• Dijon Mustard
• Extra Virgin Olive Oil
• Anchovy Paste (use whole anchovies, if desired! Or sub capers for a briny flavor, sans fish.)
• Grated Parmesan Cheese
• Fresh Garlic (I prefer grating this in at the end!)
• Sea Salt & Black Pepper

*for an extra creamy caesar dressing, stir in 1/3 cup of full fat Greek yogurt once the dressing is made.

Steak Caesar Salad

This healthy caesar skips the croutons and opts for baked parmesan cheese crisps! Add your favorite croutons if desired.

• Ribeye Steak (a large, thick cut steak works great for salads. Use whatever steak you have or enjoy- sirloin steaks, a flank steak, or filets can be cooked in the same manner.)
• Avocado Oil
• Kosher Salt and Black Pepper
• Shredded Parmesan Cheese
• Romaine Lettuce (romaine hearts are great for the classic Caesar salad crunch!)
• Heirloom Tomatoes (or ripe, in season tomatoes)

How to Make a Homemade Steak Caesar Salad

Make a homemade caesar dressing:

Step 1: Add the eggs, lemon juice, and dijon mustard to a blender. Process to combine the ingredients, until the egg yolk creates a foamy mixture.

Note: This dressing can be made in a bowl with a whisk. The process takes longer and requires constantly whisking as adding the olive oil to make the dressing emulsify.

Step 2: With the blender running, very slowly drizzle in the olive oil. Begin with about 1/2 teaspoon, then slowly add more, taking 1-2 minutes to add the entire amount.

Step 3: Add in the parmesan cheese, anchovy paste, salt and pepper. Taste and adjust seasonings as desired.

Make Parmesan Crisps

Step 1: Preheat the oven to 425º F and line a baking sheet with parchment paper. Add shredded parmesan cheese to the baking sheet in 1 tablespoon mounds.

Step 2: Bake the parmesan cheese for 5-7 minutes, until the cheese has melted and begun to turn brown. Pull out of the oven and allow to cool. The cheese will become crisp as it cools.

Make a Steak Caesar Salad:

Step 1: Chop romaine lettuce, or lay out smaller romaine leaves on a large platter.

Step 2: Season the steak generously with Kosher salt and black pepper.

Step 3: Heat a cast iron skillet over high heat. Wait until the skillet is smoking before adding the oil and and the steak. We want an extremely hot surface to give the meat a dark crust without overcooking the steak. Cook for 3-5 minutes, until the steak has formed a nice sear.

Step 4: Flip the steak, and cook on the other side for an additional 3-5 minutes, until both sides have a nice char.

Step 5: Allow the steak to rest on a cutting board for about 10 minutes while preparing the rest of the salad. Why let the steak rest? The muscle tissue relaxes after being removed from heat, allowing the juices to be evenly distributed throughout the steak. When you cut the steak, less of the juices will be released and lost.

Step 6: Once the rest of the salad is ready, cut the steak in thin slices.

Step 7: Drizzle the romaine leaves with the caesar dressing. If using chopped up romaine, add it to a large bowl, drizzle with dressing, and then toss the lettuce to coat.

Step 8: Top the romaine with sliced steak and optional heirloom tomatoes. Add parmesan crisps if serving the salad right away, or serve them on the side for people to add to their plates along with the salad.

How to Store and FAQ

How to Store Leftover Caesar Salad

This salad is best eaten right after it’s made. The dressing will leave the salad soggy if stored overnight.

Keep the dressing on the side, and only add it to single servings of the salad. Store the leftover lettuce, parmesan crisps, and steak separately.

When ready to enjoy leftovers, reheat steak in a very hot skillet, and assemble individual portions of the salad.

Options for Caesar Dressing

• Use a favorite store bought caesar salad dressing.
• Use my Vegan Caesar Dressing (if you’re looking for an egg or anchovy-free version!).

And there you have it—the ultimate Steak Caesar Salad that’s sure to impress whether you’re hosting a summer soirée or just treating yourself to a restaurant-quality meal at home. The combination of tender, seared ribeye with a zesty homemade dressing and crispy Parmesan crisps creates a flavor-packed experience that’s both elegant and satisfying. Plus, with its quick prep time and stunning presentation, you can enjoy a gourmet salad without spending hours in the kitchen. So grab your ingredients, get cooking, and savor every delicious bite of this perfect blend of comfort and sophistication. Bon appétit!

Print Recipe

The Best Steak Caesar Salad

Skip the chicken and opt for a perfectly cooked ribeye! This is the best steak caesar salad recipe, starting with a homemade dressing (so easy!), crispy baked parmesan crisps, and a perfectly seared ribeye steak.

Ingredients

• Homemade Caesar Dressing
• Egg Yolk (pastured eggs have the least risk of food borne illness)
• Lemon Juice
• Dijon Mustard
• Extra Virgin Olive Oil
• Anchovy Paste (use whole anchovies, if desired! Or sub capers for a briny flavor, sans fish.)
• Grated Parmesan Cheese
• Fresh Garlic (I prefer grating this in at the end!)
• Sea Salt & Black Pepper
• *for an extra creamy caesar dressing, stir in 1/3 cup of full fat Greek yogurt once the dressing is made.
• Steak Caesar Salad
• Ribeye Steak (a large, thick cut steak works great for salads. Use whatever steak you have or enjoy- sirloin steaks, a flank steak, or filets can be cooked in the same manner.)
• Avocado Oil
• Kosher Salt and Black Pepper
• Shredded Parmesan Cheese
• Romaine Lettuce (romaine hearts are great for the classic Caesar salad crunch!)
• Heirloom Tomatoes (or ripe, in season tomatoes)

Instructions

Make a homemade caesar dressing:

1

Add the eggs, lemon juice, and dijon mustard to a blender. Process to combine the ingredients, until the egg yolk creates a foamy mixture. Note: This dressing can be made in a bowl with a whisk. The process takes longer and requires constantly whisking as adding the olive oil to make the dressing emulsify.

2

With hte blender running, very slowly drizzle in the olive oil. Begin with about 1/2 teaspoon, then slowly add more, taking 1-2 minutes to add the entire amount.

3

Add in the parmesan cheese, anchovy paste, salt and pepper. Taste and adjust seasonings as desired.

Make Parmesan Crisps:

4

Preheat the oven to 425º F and line a baking sheet with parchment paper. Add shredded parmesan cheese to the baking sheet in 1 tablespoon mounds.

5

Bake the parmesan cheese for 5-7 minutes, until the cheese has melted and begun to turn brown. Pull out of the oven and allow to cool. The cheese will become crisp as it cools.

6

Make a Steak Caesar Salad:

7

Chop romaine lettuce, or lay out smaller romaine leaves on a large platter.

8

Season the steak generously with Kosher salt and black pepper.

9

Heat a cast iron skillet over high heat. Wait until the skillet is smoking before adding the oil and and the steak. We want an extremely hot surface to give the meat a dark crust without overcooking the steak. Cook for 3-5 minutes, until the steak has formed a nice sear.

10

Flip the steak, and cook on the other side for an additional 3-5 minutes, until both sides have a nice char.

11

Allow the steak to rest on a cutting board for about 10 minutes while preparing the rest of the salad. Why let the steak rest? The muscle tissue relaxes after being removed from heat, allowing the juices to be evenly distributed throughout the steak. When you cut the steak, less of the juices will be released and lost.

12

Once the rest of the salad is ready, cut the steak in thin slices.

13

Drizzle the romaine leaves with the caesar dressing. If using chopped up romaine, add it to a large bowl, drizzle with dressing, and then toss the lettuce to coat.

14

Top the romaine with sliced steak and optional heirloom tomatoes. Add parmesan crisps if serving the salad right away, or serve them on the side for people to add to their plates along with the salad.