Optional Dry Brine (Recommended)

1. Pat the steak dry with paper towels and season all sides with kosher salt. Place on a plate or wire rack uncovered in the refrigerator overnight, or up to 24 hours.
2. Before cooking, pat the steak dry again if needed and season with black pepper. Do not salt right before cooking.

Cold Sear the Steak

1. Place the steak in a cold non-stick skillet. Do not add oil.
2. Turn the heat to high and cook for 2 minutes. Flip and cook another 2 minutes. The steak will not be browned yet, this stage helps render the fat and dry the surface for better browning later.
3. Reduce the heat to medium. Continue cooking, flipping every 2 minutes, until a deep golden brown crust develops and the steak reaches your desired doneness, about 8–10 minutes more for medium-rare depending on thickness.
4. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.

Assemble the Salad

1. Add the spring mix, romaine, red onion, avocado, cherry tomatoes, and brie to a large bowl or serving platter.
2. Top with the sliced steak.
3. Drizzle with Japanese sesame dressing and serve immediately. Enjoy!!