Steakhouse Salad With Pesto

Toast ½ cup raw pine nuts or walnuts in a small dry skillet over medium-low heat, tossing often, until golden brown, 4–6 minutes. Let cool.

Generously season 2 boneless New York strip or rib-eye steaks (at least 1" thick; about 1½ lb. total), patted dry, with kosher salt and freshly ground black pepper. Rub steaks all over with 1 Tbsp. extra-virgin olive oil. Heat a dry medium cast-iron skillet over medium-high. When just smoking, place steaks in skillet, standing them up on their fat caps with tongs, and cook until browned, about 2 minutes. Turn steaks onto a flat side and cook, turning over every minute, until browned underneath and an instant-read thermometer inserted into the thickest part registers 125° for medium-rare, 10–15 minutes. Transfer steaks to a cutting board and let rest 10 minutes.

Meanwhile, finely chop pine nuts, 3 garlic cloves, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt together on a cutting board. Transfer to a small bowl and finely grate in zest of 1 lemon; set lemon aside. Add remaining ½ cup extra-virgin olive oil and mix well; season sauce with salt and pepper.

Cut reserved lemon in half. Toss 4 heads of Little Gem lettuce or 2 heads of romaine lettuce, leaves torn into bite-size pieces if large, and 2 cups basil leaves in a large bowl. Add half of pine nut sauce and squeeze in juice from a lemon half. Toss greens with your hands to coat. Taste and add more lemon juice and season with salt if needed. (Salad should taste bright and flavorful.) Transfer salad to a platter or plates.

Thinly slice steaks against the grain and arrange over salad. Using a vegetable peeler, shave 1½ oz. Parmesan over steak and salad. Serve with remaining sauce alongside.