Rib-Eye Steaks with Radicchio, Pear, and Blue Cheese Salad

Name: Rib-Eye Steaks with Radicchio, Pear, and Blue Cheese Salad
Yield: 2 Servings
Ingredients: 3 tablespoons olive oil, divided; 1 tablespoon Sherry wine vinegar; 1 tablespoon minced shallot; 1 1/2 teaspoons honey; 2 8-to-9-ounce rib-eye steaks (each about 1 inch thick), trimmed; Coarsely cracked black pepper; 2 cups finely sliced radicchio; 1 cup (packed) mixed baby greens; 1 small ripe Comice pear, quartered, cored, thinly sliced; 1/3 cup crumbled chilled blue cheese (about 1 1/2 ounces)

By Bon Appétit Test KitchenPhotographer Tina Rupp

October 31, 2007

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Recipe notes