Ultimate Homemade Caesar Salad & Steak Caesar Sandwich

Smash 6 garlic cloves with the flat side of a chef knife. Sprinkle with 3g kosher salt. Finely chop and gather the garlic for 3 to 5 minutes, smearing it with the side of the blade until a smooth, fine garlic paste forms.

Finely chop 3 anchovy fillets until mashed into a fine paste. Combine with the garlic paste on the cutting board and mince together until completely uniform and smooth.

Transfer the garlic-anchovy paste into a medium mixing bowl. Add 2 egg yolks, 45ml lemon juice (from 1.5 lemons), 18g Dijon mustard, and 2g kosher salt. Whisk vigorously until thoroughly combined into a smooth yellow mixture.

While whisking continuously without stopping, slowly drizzle in 300ml vegetable oil. Start literally drop by drop until emulsified and creamy, then increase to a slow, steady stream. Continue whisking until thick, pale, and holding spoon structure.

Add 70g finely grated Parmigiano Reggiano cheese into the dressing. Whisk until fully incorporated into a thick, savory Caesar dressing.

Slice 1 ciabatta bread loaf through the center into two halves, then slice lengthwise sandwich style. Cut each half into 1-inch wide long batons.

Spread 60g garlic herb butter generously over the top side of each cut ciabatta baton. Arrange them spread apart on an aluminum foil-lined baking sheet.

Bake in oven preheated to 400°F (200°C) for 10 minutes until golden brown, crispy on the outside, and slightly moist and chewy in the center.

Transfer hot baked batons to a cutting board. Cut them across into 1-inch square crouton cubes. Place crouton cubes in a bowl and sprinkle optional flaky sea salt to taste.

Thoroughly wash 1 head Romaine lettuce and 1 head Bibb/Boston lettuce under cold running water. Spin or pat leaves dry, tear into bite-sized pieces, and combine in a large mixing bowl.

Sprinkle 2g kosher salt directly onto the dry torn lettuce leaves in the bowl and toss lightly.

Spoon desired amount of prepared Caesar dressing around the inner edges of the mixing bowl rather than dumping directly on top. Toss vigorously but gently using clean hands to coat every leaf evenly.

Mound dressed Caesar salad greens onto serving plates. Top generously with garlic croutons and shave additional 20g Parmigiano Reggiano cheese over the top with a vegetable peeler.

For the Steak Caesar Sandwich: slice 1 sweet onion into 1/2-inch thick slices. Peel the outer skin off, keeping each round slice complete and intact.

Heat a stainless steel skillet over medium-high heat with 45ml vegetable oil until ripping hot. Place onion rounds in pan, press down with a metal press, and sear 3 minutes per side. Season with 1g salt until deeply browned and caramelized on both sides.

Pour 15ml bourbon whiskey into the hot skillet with onions and ignite with pan tilt flame to flambé. Allow alcohol to burn off completely, forming a glossy caramel onion glaze, then remove onions from heat.

Pat 1 ribeye steak (450g) completely dry with paper towels. Season generously on both sides with 3g kosher salt and 3g black pepper, pressing seasonings firm into meat surface.

Heat 15ml vegetable oil in a skillet over medium-high heat until shimmering. Place steak in pan, sear 2 to 3 minutes until a dark golden crust forms. Flip steak, add 30g unsalted butter and 5g fresh thyme bunch to pan, and spoon melted foaming butter repeatedly over steak for 2 minutes until internal temperature reaches medium-rare.

Transfer seared ribeye steak to a wooden cutting board and let rest undisturbed for 5 minutes so juices redistribute.

Melt 15g butter in a pan over medium heat. Add 2 slices sourdough bread and toast grilled cheese style for 2 minutes per side until golden brown and crispy.

Slice 1 large tomato into 1/4-inch thick round slices. Lay slices flat on cutting board and sprinkle 1g kosher salt over them.

Carve the rested ribeye steak by separating the spinalis cap from the eye, then slice steak against the grain into 1/4-inch thick slices.

Spread generous Caesar dressing over cut surfaces of both toasted sourdough slices. Layer bottom bread with salted tomato slices, dressed Caesar greens, sliced juicy steak, more dressed lettuce, and bruleed sweet onion rounds. Crown with the top sourdough slice.

Slice the Steak Caesar Sandwich diagonally in half with a sharp knife to display the juicy cross-section and serve immediately.