Start to finish: 1 hour 45 minutes (30 active)
Servings: 4

Kosher salt
1 ½  pounds 1 ½-inch thick boneless rib eye steak
1/4 cup mayonnaise
¼ ounce grated Parmigiano-Reggiano (about ¼ cup if grated on a microplane)
2 anchovy fillets, minced
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
¼ cup buttermilk
1 1/2 teaspoons fresh lemon juice
olive oil for oiling the steak and romaine
black pepper
3 hearts of romaine, cut in half lengthwise, leaving the leaves attached to the stem
1 cup halved cherry tomatoes
grilled sliced rustic bread for garnish.

If you have time, sprinkle the salt on all sides of the steak and set the steak aside for 1 hour at room temperature. If not, season the steak right before putting it on the grill.

In a medium bowl whisk together the mayonnaise, cheese, anchovies, mustard, and garlic. Add the buttermilk and lemon juice and whisk until combined well. Set aside.

Preheat the grill to medium. Pat the meat dry, brush it with oil on both sides and season it with pepper. Put the steak on the grate over direct heat. Cover and grill for 5 minutes. Turn over and grill, covered, until the internal temperature registers 120 on a meat thermometer (for medium rare), about 6 to 7 minutes. Transfer the steak to a platter and let it rest for 10 minutes before slicing. While the steak is resting brush both sides of the romaine with the oil and grill the romaine on direct heat until it is lightly browned, about 1 minute a side. Transfer to a cutting board and coarsely chop. Season lightly with salt and toss.

To serve: pour all the juices that accumulate on the meat plate into the dressing and whisk well.  Slice the steak about ¼-inch thick and arrange on a platter. Top with the lettuce and tomatoes and drizzle with the dressing. Serve the rest of the dressing in a pitcher on the side. Serve with grilled bread.