The Greatest Caesar Salad of All Time 2 Ways

Smash the garlic cloves with the side of your knife. Sprinkle kosher salt over the garlic and then finely mince the garlic using the rolling chop method; simply roll your knife back and forth over the garlic, gather it back together and repeat. Do this for about 3-5 minutes, or until the garlic is a fine paste. The paste should hold together when you smear it against the cutting board with the side of your knife.

Finely chop the anchovies, using the same method as the garlic, until a paste forms. Combine the anchovies and garlic together by doing a few more rolling chops over each and smearing the two together against the board with the side of your knife. Transfer this mixture to a medium bowl.

To the garlic paste add the egg yolks, lemon juice, and mustard. Season to taste with salt and whisk together until evenly combined.

While constantly whisking, slowly add the vegetable oil, a few drops at a time, until the dressing starts to become creamy and emulsified. Now, start to add the vegetable oil in a steady but slow stream until it all is incorporated and the dressing is thick, creamy and emulsified.

Stir in the grated Parmigiano Reggiano and set aside until ready to serve.

Preheat the oven to 400℉ (205℃).

Cut the ciabatta loaf in half and then cut each of those in half lengthwise, like a sandwich. Cut each of those 4 pieces of bread into 1” (2.5cm) wide batons.

In a medium bowl mix together the butter, garlic, parsley and Parmigianno Reggiano until evenly combined.

Spread the garlic butter over each bread slice. Place on a foiled lined baking sheet, butter side up and bake for 10 minutes or until the bread is crunchy, golden brown and the butter is melted into all the crevices.

Let cool slightly and then cut each bread baton into 3-4 croutons. Season with flakey sea salt to taste and set aside until ready to serve.

Tear the lettuce leaves into large pieces. Add to a large bowl and season with salt to taste. Toss the greens and salt together until evenly combined.

Add the dressing around the edge of the bowl and then toss the greens and dressing together lightly until evenly coated. Take a taste and adjust with more salt or acid if needed.

Add to a serving bowl and top with croutons and shaved Parmigianno Reggiano. Serve.

Cut the onion, through the skin, into ½” (12mm) rounds. Remove the skin and then leave the onion as a whole round (don’t separate it into rings).

Heat a medium skillet over medium-high heat and add enough oil to coat the bottom of the pan. Once the oil is hot, add the onion rounds and sear for about 3 minutes, pressing them down with a press if you have it, or until the onions are deeply caramelized on the first side. Flip the onions, it's ok if they don’t hold together at this point, and sear on the second side. Season the onions with salt to taste.

If you would like, when the onions are almost done searing, add the bourbon to the pan and use a torch to ignite the bourbon to brulee the onions. Make sure there is nothing above your stove that the flames will reach before doing this. Cook until the flames subside. This step is completely optional. Remove the onions to a plate and set aside.

Heat a large skillet over medium-high heat. Add enough oil to coat the bottom of the pan.

While the oil heats, pat the steak dry with paper towels to remove any excess moisture. Season the steak generously on both sides with salt and pepper, pressing the seasonings into the meat gently so everything adheres.

When the oil is almost smoking add the steak to the pan, gently pressing it down to get good contact with the pan. Cook for about 2-3 minutes or until a rich golden brown crust forms. Flip the steak over, add in the thyme and 2 Tbsp butter and let the butter melt. Baste the steak constantly with the melted butter until it is cooked to medium rare or 130℉ (54℃), another few minutes, depending on how thick your steak is.

Remove the steak from the pan and let rest for 5 minutes before slicing.

While the steak rests, heat a small skillet over medium-high heat. Melt the remaining 1 Tbsp butter and toast the bread slices on both sides until golden brown and crisp. Remove to a cutting board.

Season the tomato slices with flakey sea salt.

To slice the steak, remove the rib cap from the eye and thinly slice both pieces.

Lay the toasted bread down and top both pieces with some caesar dressing. Shingle the tomato slices on one of the pieces of toast. Top with half of the dressed greens, sliced steak, the rest of the dressed greens and the bruleed onions. Top with the other piece of toast. Cut in half and serve.