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1
For the steak: Heat a cast-iron skillet over high heat until very hot.
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2
Sprinkle both sides of the steak with salt and pepper.
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3
Place the steak in the hot skillet, reduce the heat to medium and sear until well browned, about 4 minutes.
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4
Flip the steak and cook until medium/medium-rare, about 6 more minutes.
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5
Set aside, loosely covered with foil, and let rest before slicing.
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6
For the sauteed garlicky spinach: Heat the oil and sliced garlic in a Dutch oven over medium heat, stirring occasionally until the garlic is golden brown and crispy.
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7
Remove the garlic and set aside on a paper towel to drain.
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8
Add the crushed red pepper and cook until fragrant, about 30 seconds.
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9
Add the spinach and stir to combine with the oil.
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10
Cover and let cook over medium-high heat until the spinach is wilted but still bright in color, about 4 minutes.
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11
Season with salt and pepper and toss with the garlic chips.
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12
For the buttermilk blue cheese dressing: Mix the mayonnaise, buttermilk, blue cheese, dill, mustard and pepper together in a bowl and set aside.
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13
Adjust the seasoning if necessary.
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14
For the sandwich build: Slice the rested steak against the grain into 1/4-inch slices, removing any non-rendered fat.
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15
Place the steak slices on the bottom bun, top with the spinach and schmear the top bun with buttermilk blue cheese dressing.
