This is a copycat recipe attempt of the Steakhouse salad from Texas Roadhouse.
I first seared the steak on direct heat to get all sides caramelized before removing the steak from direct heat and letting the steak come up to an internal temperature of 120 degrees (it will continue to rise as it rests). I also used a mixture of butter, garlic powder, and fresh rosemary to paint more flavor on the steak.
For the salad, I used a USDA Prime ribeye steak, iceberg salad mix, cherry tomatoes, bacon bits, croutons, blue cheese crumbles, Italian and blue cheese dressing. This salad was incredible! You have to give this recipe a try.
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