1-First step: Get your ingredients ready Start by setting out all your ingredients. Wash and dry the lettuce, halve the cherry tomatoes, slice the avocado and red onion, and chop the chives. If you do not already have hard-boiled eggs ready, cook them first, then cool, peel, and quarter them. This prep step makes the rest of the process smooth and easy, especially if you are cooking on a busy night.

2-Second step: Make the dressing In a small bowl or jar, whisk together 0.25 cup red wine vinegar, 2 tablespoons Dijon mustard, 0.33 cup extra virgin olive oil, 1 tablespoon fresh lemon juice, 1 chopped garlic clove, and salt to taste. Whisk until the dressing looks creamy and blended. If you want a milder dressing, add a touch more olive oil. If you love sharp flavors, keep it as is.

3-Third step: Season the steak Pat the 1 pound New York Strip Steak dry with paper towels. This helps it brown better. Rub the steak with 2 tablespoons chopped thyme, 2 tablespoons chopped chives, 1 teaspoon coarse black pepper, 0.5 teaspoon salt, and 3 cloves chopped garlic. Press the seasoning onto both sides so it sticks well. Let the steak sit for about 10 to 15 minutes while the pan or grill heats up.

4-Fourth step: Cook the steak Heat a grill or heavy skillet over medium-high to high heat until very hot. Add the steak and cook until browned on the outside and done to your liking. For medium-rare, aim for an internal temperature of about 130 to 135°F. The exact time depends on thickness, but a 1 inch steak often takes about 4 to 5 minutes per side. If you prefer medium, cook a little longer. For travelers or students cooking in small kitchens, a cast iron skillet works beautifully here. Once the steak is cooked, move it to a plate and let it rest for 5 to 10 minutes. Resting matters because it keeps the juices inside the meat instead of spilling out when you slice it. Slice the steak thinly against the grain for the most tender bites. If you are making this for guests, slicing it just before serving keeps it looking extra fresh.

5-Fifth step: Build the salad base Place the 8 cups of coarsely chopped lettuce in a large serving bowl or platter. Add the cherry tomatoes, hard-boiled eggs, corn, avocado, red onion, blue cheese, sea salt, black pepper, and chopped chives. You can arrange everything in neat rows for a classic Cobb look, or pile it more casually if you are serving family style. Either way works just fine.

6-Sixth step: Add the steak and finish Arrange the sliced steak over the top of the salad. Drizzle with as much dressing as you like, then serve the extra on the side. Toss gently right before eating, or leave it arranged in rows for that iconic Cobb salad style. If you want the salad colder and crisper, chill the vegetables before assembling. That little trick makes a big difference on hot days.