Herb and Rib-Eye Salad

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 2 servings
Save Recipe

Ingredients

1 rib-eye steak, 1-inch thick

Seasoning salt

1 tablespoon canola oil

1 head butter lettuce, leaves removed and torn

1/4 cup fresh thyme leaves

1/4 cup fresh parsley leaves, snipped

1/4 cup fresh tarragon leaves

1/4 cup fresh basil leaves, torn

2 Roma tomatoes, seeded and diced

Balsamic vinaigrette

Directions

  1. Season the steak generously on both sides with seasoning salt, patting the seasoning into the meat.
  2. Heat a heavy skillet, preferably cast iron, over medium heat until hot. Add the oil. When oil is hot, add the steak and cook until seared and well-crusted on one side, about 4 minutes. Turn and cook 3 minutes more for medium-rare and 4 minutes for medium.
  3. Transfer to a cutting board and let rest, loosely covered with foil, while you prepare the salad.
  4. Divide the lettuce between two plates. Slice steak, trimming away fat. Arrange sliced steak on top of lettuce on both plates. Sprinkle with a mixture of the herbs, adorn with chopped tomato, and drizzle with vinaigrette.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Rib-eye Steak

Herb-Roasted Beef Rib-eye with Roasted Shallots

Rib Eye with Mustard, Crispy Onion and Herbs: Zwiebelrostbraten

Rib-Eye Steak With Herb Butter and Charred Peppers

Rib-Eye Crostini

Rib-Eye Steak

Rib-Eye Steak

Rib-Eye Steak