Carla’s Timeless Dinner Duo: Steaks and Caesar Salad

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With thin steaks (anything under 1-inch-thick), you are riding a fine line between browning and doneness; make informed decisions about what you prioritize! In this video demo, I greedily sought more browning and was rewarded with steaks that were closer to medium than to medium-rare. But, I’m a grownup and accept the consequences of my actions. If your skillet isn’t properly preheated, this won’t go well.

For the full written recipe and more from me about everything, head to Food Processing:
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For the Croutons and No-Egg Caesar
3 ounces day-old bread, torn into shaggy 1-inch pieces (about 2 cups torn)
3 tablespoons extra-virgin olive oil, divided
Kosher salt; freshly ground pepper
2 garlic cloves, finely grated
2 anchovy filets, packed in oil, drained
⅓ cup grated Parmigiano, plus more for serving
½ cup vegetable oil
2 tablespoons white distilled vinegar

For the Steak and Salad
4 (¾-inch-thick) boneless New York strip steaks (about 2 pounds total)
Kosher salt; freshly ground black pepper
Vegetable oil, for coating the skillet
1 head of Romaine, leaves separated and washed
1 head of redleaf lettuce, leaves separated and washed
1 lemon, for serving

5:19 - No Egg Caesar Dressing
11:03 - Party Starter
12:57 - Le Cook
19:26 - All is Revealed

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Director of Photography: Tim Racca
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Food Stylist: Alivia Bloch
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Editor and Comic Genius: Meg Felling
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Theme music "Magic Hours" by Amy Crawford
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