Steak Salad with Creamy Japanese Sesame Dressing

For the Steak

• 1 16 oz new york strip or ribeye steak, about 1.5 inches thick
• 2 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 1 heaping tbsp vegetable oil

For the Salad

• 4-6 cups spring mix and/or chopped romaine lettuce
• 1/4 red onion, thinly sliced
• 1 avocado, cubed
• 1/2 cup cherry tomatoes, halved
• 1/2 mini wheel of brie cheese (about 75 g), cubed
• 1/4-1/3 cup Japanese sesame dressing

Optional Dry Brine (Recommended)

1. 1

   Pat the steak dry with paper towels and season all sides with kosher salt. Place on a plate or wire rack uncovered in the refrigerator overnight, or up to 24 hours.

2. 2

   Before cooking, pat the steak dry again if needed and season with black pepper. Do not salt right before cooking.

Cold Sear the Steak

1. 3

   Place the steak in a cold non-stick skillet. Do not add oil.

2. 4

   Turn the heat to high and cook for 2 minutes. Flip and cook another 2 minutes. The steak will not be browned yet, this stage helps render the fat and dry the surface for better browning later.

3. 5

   Reduce the heat to medium. Continue cooking, flipping every 2 minutes, until a deep golden brown crust develops and the steak reaches your desired doneness, about 8–10 minutes more for medium-rare depending on thickness.

4. 6

   Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.

Assemble the Salad

1. 7

   Add the spring mix, romaine, red onion, avocado, cherry tomatoes, and brie to a large bowl or serving platter.

2. 8

   Top with the sliced steak.

3. 9

   Drizzle with Japanese sesame dressing and serve immediately. Enjoy!!