📝 About This Recipe
This sophisticated salad marries the rustic intensity of a perfectly seared ribeye steak with the sophisticated, creamy tang of aged blue cheese. Designed for the discerning keto palate, it balances high-quality fats from buttery walnuts and extra virgin olive oil against a crisp bed of peppery arugula. It’s a powerhouse meal that proves low-carb dining can be both incredibly indulgent and elegantly presented.
🥗 Ingredients
The Steak
- 1 lb Ribeye Steak (at room temperature, about 1.5 inches thick)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Avocado Oil (for high-heat searing)
- 1 tablespoon Unsalted Butter (for basting)
The Balsamic Vinaigrette
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 2 tablespoons Balsamic Vinegar (ensure no added sugars for keto)
- 1 teaspoon Dijon Mustard (acts as an emulsifier)
- 1 clove Garlic (minced into a paste)
Salad Base & Toppings
- 4 cups Baby Arugula (washed and dried thoroughly)
- 1/2 cup Blue Cheese Crumbles (Gorgonzola or Roquefort work beautifully)
- 1/3 cup Walnut Halves (raw)
- 1/4 cup Red Onion (very thinly sliced into half-moons)
- 1/2 cup Cherry Tomatoes (halved)
👨🍳 Instructions
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1
Remove the ribeye from the refrigerator 30 minutes before cooking to bring it to room temperature; this ensures even cooking throughout.
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2
Pat the steak extremely dry with paper towels. Moisture is the enemy of a good crust. Season generously on all sides with salt and pepper.
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3
Place the walnut halves in a small dry skillet over medium heat. Toast for 3-5 minutes, tossing frequently, until fragrant and slightly golden. Remove from heat and set aside.
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4
In a small jar or bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and minced garlic until the dressing is fully emulsified. Season with a pinch of salt.
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5
Heat a heavy cast-iron skillet over high heat until it begins to lightly smoke. Add the avocado oil and swirl to coat the pan.
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6
Carefully lay the steak into the pan. Sear without moving for 3-4 minutes to develop a deep, mahogany crust.
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7
Flip the steak. Add the tablespoon of butter to the pan. As it melts, tilt the pan and spoon the foaming butter over the steak repeatedly for 2 minutes.
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8
Check the internal temperature with a meat thermometer. Remove the steak at 130°F (54°C) for medium-rare.
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9
Transfer the steak to a cutting board and let it rest for at least 8-10 minutes. This allows the juices to redistribute so they don't run out when sliced.
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10
In a large mixing bowl, toss the arugula, sliced red onions, and halved cherry tomatoes with half of the balsamic vinaigrette.
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11
Divide the dressed greens between two large chilled plates or bowls.
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12
Slice the rested steak against the grain into 1/2-inch thick strips.
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13
Fan the steak slices over the bed of greens. Top with the toasted walnuts and the blue cheese crumbles.
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14
Drizzle the remaining dressing over the steak and cheese, and finish with an extra crack of black pepper if desired.
💡 Chef's Tips
Always rest your meat; cutting too early results in dry steak and a soggy salad. If you find raw red onions too pungent, soak the slices in ice water for 10 minutes then pat dry before serving. For the best blue cheese experience, buy a wedge and crumble it yourself rather than buying pre-crumbled tubs which often contain anti-caking agents. To keep it strictly keto, ensure your balsamic vinegar is a traditional one without added thickeners or grape must concentrates that spike sugar content.
🍽️ Serving Suggestions
Pair with a glass of robust, dry Cabernet Sauvignon or a sparkling mineral water with a twist of lime. Serve alongside a small bowl of buttery roasted radishes for an extra keto-friendly 'potato' substitute. Add half an avocado to each serving for even more healthy fats and creaminess. This dish is best served immediately while the steak is warm and the greens are crisp.