12 oz boneless ribeye steak or tour favorite steak
Kosher salt and black pepper
1 tablespoon butter
3 cups romaine lettuce
1/ 2 cup diced tomatoes
½ cup thinly sliced cucumber
¼ cup thinly sliced radish
¼ cup diced red onion
1/3 medium avocado, sliced or diced
1/2 cup blue cheese
Dry the steak with paper towels. Heat a medium skillet until very hot. Add the steak and cook without moving for three minutes. Turn the steak over and season both sides with salt and pepper. Top with the butter,
Cook the steak until it reaches an internal temperature of 120 to 125°F (49 to 52ºC) for medium-rare, about 3 to 5 minutes.
Transfer the steak to a cutting board and rest for 10 minutes. Slice the steak into ¼-inch thick pieces. Cut smaller if desired.
Arrange all the salad ingredients, except the avocado, in two large individual salad bowls. Top with the sliced steak and sliced avocados. Serve with ranch dressing and warm dinner rolls.