Steak Sandwich with Horseradish Aioli and Tomato Blue Cheese Salad

Season your steak

Add steaks to a plate and season very generously with salt and pepper (about 1 tbsp of salt/steak and a few extra cracks of pepper). Set aside.

Start warming your cast iron pan now to medium high heat. (Make sure to turn your oven fan on)

Make your salad

Roughly chop tomatoes and add to a large serving plate. Add sliced blue cheese chunks. Sprinkle about 1/2 tsp salt all over, then drizzle with 1 tbsp balsamic and 1 tbsp olive oil.

Slice your ciabatta now into bite size pieces on a bias.

Cook your steak

Smash your garlic cloves - you want them intact but crushed. Ensure your butter and garlic ready beside your pan. Once your pan is smoking hot, add steaks (no oil) and cook for 2 minutes. They should have a bit of a golden crust on the cooked side. Flip steaks and add butter and garlic to pan and cook for 2-3 more minutes (for med rare). After you flip, add butter and garlic to pan and baste your steaks - tilt pan to pool the butter and spoon the butter over the tops of the steaks.

Once time is up, check for doneness (If you don't have a thermometer and need help telling when it's to your liking - check out this article).

Remove steak from heat and place on cutting board and set aside.

Make your toasts

While your steak rests, make your toasts. Wipe out pan with a paper towel and return to medium high heat. Add 1 tbsp oil and once warm add bread slices. Flip once golden, adding the remaining oil to the pan. Remove from heat.

Make your aioli

While your toast is cooking, to a small bowl add 1/2 cup mayo, 2 tbsp horseradish, 1 tbsp lemon juice and a pinch of salt. Mix well and set aside.

Serve

Slice steaks against the grain into thin slices. Serve family style on a platter with toasts and aioli with the tomato salad on the side.