Ribeye Steak Salad



  • 2 Grass Roots’ grass-fed and finished ribeye steaks
  • 2 tbsp. Roasted Garlic Dressing
  • 4 tbsp. Roasted Garlic Kraut
  • 5 oz. baby spring mix lettuce
  • 6 oz. romaine lettuce, chopped
  • ⅔ cup of pumpkin seeds
  • 1 cucumber, halved and thinly sliced
  • 1 small red onion, chopped
  • ⅔ cup crumbled feta cheese
  • 2 cups cherry tomatoes, halved


  1. Preheat the oven to 250°F and season both sides of the steaks with salt and pepper. Line a rimmed baking sheet with aluminum foil.
  2. Set a wire rack inside the baking sheet and lay the steaks across the rack. Roast the steaks until the internal temperature registers 10 to 15℉ lower than your ideal final temperature for the meat.
  3. Final temperatures and their corresponding doneness include—120℉ for rare steaks, 130℉ for medium-rare, 140℉ for medium, and 150℉ for medium-well.
  4. Before removing the steaks from the oven, heat a tablespoon of oil in a cast iron or stainless steel skillet on high heat. When the steaks have achieved your desired temperature and the oil is smoking, add them—with a tablespoon of butter—into the skillet.
  5. Rotate the pan occasionally to allow the butter to swirl around the steaks, lifting them occasionally so that the melted fat surrounds the meat. When this first side of the steaks is browned—which should take about 45 seconds—flip the steaks and brown the other side. Then quickly sear each edge.
  6. Remove from heat and serve. With the reverse sear, no rest period is required.
  7. Toss baby spring mix lettuce, cucumber, red onion, and cherry tomatoes.
  8. In two salad bowls add tossed salad mix, top with seared steak, pumpkin seed, crumbled feta cheese, roasted garlic kraut, and roasted garlic dressing.
  9. Enjoy!


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