Pittsburgh Salad

1: Remove steak from the fridge and let it sit at room temperature for 30 minutes.

2: Preheat a heavy skillet until hot.

3: Season the steak with salt and pepper and place it in the hot skillet.

4: Cook without moving for 4 minutes on each side to achieve a sear and crust.

5: Cook the fat strip for an additional 30 seconds.

6: In the last minute, melt butter in the skillet and add herbs.

7: Baste the steak with melted butter using a spoon.

8: For the Ranch dressing, whisk mayonnaise, sour cream, and milk until smooth.

9: Add seasonings and whisk until combined.

10: Add vinegar and whisk again.

11: Pour into a glass jar and refrigerate for at least an hour before serving.