A classic done right—succulent seared steak, served with a creamy, crisp Caesar salad. Simple, satisfying, and full of flavour.
Serves
2 people
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
- 2 sirloin or ribeye steaks
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt & black pepper (to taste)
- 1 tsp dried rosemary (or fresh)
- 1 tbsp butter
- 1 romaine lettuce (chopped)
- 3 tbsp mayonnaise
- 1 tbsp Parmesan cheese (grated)
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 garlic clove (minced)
- Salt & black pepper (to taste)
- Croutons (optional)
Method
- Pat steaks dry and rub with olive oil. Season generously with salt, pepper, paprika, garlic powder, and rosemary.
- Heat a pan (or grill pan) until very hot.
- Cook steak for: Rare: 2–3 mins per side, Medium: 3–4 mins per side, Well done: 5–6 mins per side
- Add butter in the last minute and baste the steak for extra flavour.
- Remove and let rest for 5 minutes.
- In a bowl, mix mayonnaise, parmesan, Dijon mustard, lemon juice, garlic, Worcestershire sauce, salt, and pepper until smooth and creamy.
- Toss the chopped romaine lettuce with the dressing until well coated. Add croutons and extra parmesan if desired.
- Plate the steak alongside the Caesar salad. Slice the steak if preferred and drizzle with resting juices.
Tips
- Always rest your steak — it keeps it juicy.
- Use freshly grated parmesan for the best flavour.
- For a richer dressing, add a splash of anchovy paste (optional but traditional).
- A hot pan = better crust on the steak.
- Pair with fries, roasted potatoes, or garlic bread.
- Add grilled prawns for a surf & turf twist.
