Steakhouse Wedge Salad with Peppery Ranch

Drizzle ribeye with olive oil and season generously with salt and pepper.

Arrange black pepper bacon on a parchment-lined baking sheet and bake until crispy. Once cooled, chop into small pieces.

In a small bowl, combine halved grape tomatoes, olive oil, champagne vinegar, minced garlic, chopped chives, and black pepper. Stir to combine and set aside to marinate.

Heat avocado oil in a saucepan over medium-high heat. Add thinly sliced shallots and fry until golden brown and crispy, stirring occasionally.

Remove fried shallots with a slotted spoon or tongs and drain on a paper towel-lined plate. Immediately sprinkle with kosher salt.

Cut the head of iceberg lettuce into four large wedges.

In a bowl, combine mascarpone cheese, blue cheese crumbles, buttermilk, Worcestershire sauce, and black pepper. Mix until creamy.

Transfer the blue cheese mixture to a piping bag or a plastic bag with the corner snipped off for easy application.

To make the ranch dressing, combine mayonnaise, lemon juice, fresh parsley, fresh dill, and a generous amount of black pepper in a jar. Blend with an immersion blender until smooth and creamy.

Grill the seasoned ribeye steak to your desired doneness.

Let the steak rest for 5-10 minutes, then slice it against the grain.

To assemble, place two iceberg wedges on a plate and arrange the sliced steak alongside.

Drizzle the peppery ranch dressing over the lettuce wedges.

Top the wedges with marinated tomatoes, chopped chives, crispy bacon, and fried shallots.

Pipe dollops of the blue cheese mixture onto the salad.

Finish the sliced steak with a sprinkle of flaky sea salt and serve immediately.