If you’ve ever eaten at the legendary House of Prime Rib in San Francisco, you already know the salad course is almost as famous as the beef itself. Servers wheel out a chilled silver bowl, spin the greens tableside, and somehow turn a simple mix of lettuce, beets, and egg into the most talked-about part of the meal. This House of Prime Rib salad recipe recreates that same tangy, herby dressing and crisp, colorful salad at home, topped with a perfectly seared steak so it works as a full meal, not just a side dish.
Whether you’re planning a steakhouse-style dinner party or just craving that iconic flavor on a weeknight, this copycat version is easy to pull together and tastes remarkably close to the original.
Big Mac Pasta Salad Recipe
Looking for another fun, restaurant-inspired dish to add to your rotation? A Big Mac pasta salad takes the flavors of the classic burger ground beef, cheddar, pickles, shredded lettuce, and that tangy special sauce and tosses them with pasta for a picnic-friendly, crowd-pleasing side. It pairs surprisingly well with a light, vinegar-based salad like this one, since the richness of the pasta salad balances the brightness of the House of Prime Rib dressing. If you enjoy copycat recipes, it’s worth keeping in your back pocket for your next cookout.
Why I Love Making This House of Prime Rib Salad
I first tried this salad on a special night out, and the combination of crisp greens, tangy dressing, and juicy beef stuck with me long after the meal was over. Recreating it at home turned out to be easier than I expected, and now it’s my go-to when I want something that feels fancy but doesn’t take hours in the kitchen.
What keeps me coming back to this recipe:
- It’s endlessly customizable add more cheese, more dressing, or swap in your favorite protein.
- The dressing keeps well in the fridge, so I always have a batch ready to go.
- It turns an ordinary weeknight dinner into something that feels like a special occasion.
Equipment List
You don’t need anything fancy to make this recipe. Here’s what will make the process smoother:
| Equipment | Purpose |
| Cast-iron or heavy skillet | Searing the steak evenly |
| Mixing bowl | Whisking the dressing |
| Salad spinner | Drying washed greens |
| Sharp chef’s knife | Slicing steak and vegetables |
| Cutting board | Prep work |
| Tongs | Flipping and slicing steak safely |
| Large salad bowl | Tossing and serving |
Recipe Overview
| Detail | Information |
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Total Time | 30 minutes |
| Servings | 3–4 people |
| Course | Main dish or hearty side salad |
| Cuisine | American steakhouse |
| Difficulty | Easy |
Ingredients You Need for House of Prime Rib Salad Recipe
For the salad:
- 6 oz sirloin or ribeye steak
- 4 oz romaine lettuce, sliced thin
- 2 oz iceberg lettuce, sliced thin
- 2 oz watercress
- 2 oz canned or pickled beets, sliced
- 2 hard-boiled eggs, chopped
- Salt and black pepper, to taste
- 1 tablespoon neutral oil (for searing)
For the dressing:
- 3 tablespoons apple cider vinegar
- 2 tablespoons water
- 2 tablespoons Worcestershire sauce
- 1½ tablespoons dry sherry
- 2 tablespoons unsweetened applesauce
- 1½ teaspoons seasoned salt
- 1 teaspoon sugar
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- A pinch of dried parsley flakes
- 2 dashes hot sauce
- ½ cup neutral oil
Related Post: Dinty Moore Beef Stew Recipe (Easy Homemade Copycat)
Step-by-Step Guide: How to Make House of Prime Rib Salad
1. Prepare the Steak
Pat the steak dry with paper towels. Removing surface moisture helps it sear properly instead of steaming in the pan.
2. Season the Steak
Season both sides generously with salt and pepper, letting it sit at room temperature for 10–15 minutes before cooking.
3. Heat the Pan
Add the oil to a cast-iron skillet and heat over medium-high until it’s shimmering but not smoking.
4. Cook the Steak
Sear the steak for 3–4 minutes per side for medium-rare, adjusting the time based on thickness and your preferred doneness.
5. Rest the Steak
Transfer the steak to a cutting board and let it rest for 5 minutes so the juices redistribute.
6. Slice the Steak
Slice against the grain into thin strips for the most tender bite.
7. Wash the Greens
Rinse the romaine, iceberg, and watercress thoroughly, then dry completely in a salad spinner.
8. Prep Vegetables
Slice the beets and chop the hard-boiled eggs while the greens are drying.
9. Make the Dressing
Whisk together the vinegar, water, Worcestershire sauce, sherry, applesauce, seasoned salt, sugar, paprika, garlic powder, onion powder, parsley, and hot sauce, then slowly stream in the oil while whisking to emulsify.
10. Taste the Dressing
Adjust the seasoning to your preference, adding more vinegar for tang or a touch more sugar for balance.
11. Assemble the Salad
Combine the sliced greens, beets, and eggs in a large bowl.
12. Add Steak
Layer the sliced steak over the top of the salad.
13. Add Dressing
Drizzle the dressing over the salad and toss gently to coat everything evenly.
14. Serve Fresh
Serve immediately while the greens are still crisp and the steak is warm.
Expert Tips & Variations
- Chill your serving bowl. A cold bowl keeps the greens crisp longer, just like the tableside presentation at the original restaurant.
- Don’t over-dress. Add the dressing gradually and toss you can always add more, but soggy greens can’t be undone.
- Swap the protein. Grilled chicken or shrimp work well if you want a lighter alternative to steak.
- Make it ahead. The dressing can be whisked up to a week in advance and stored in an airtight jar in the fridge.
- Boost the crunch. Add croutons or sliced almonds for extra texture.
History or Fun Fact About the Dish
The House of Prime Rib has been a San Francisco institution since 1949, and its tableside salad sometimes called the “spinning salad” has become just as iconic as the prime rib itself. Servers toss the greens in a large chilled bowl set atop crushed ice, spinning it with a flourish before plating. This home version can’t replicate the theater, but it captures the same bold, tangy flavor that made the salad a signature part of the experience.
Pairings & Complementary Recipes
This salad pairs beautifully with:
- Garlic mashed potatoes
- Creamed spinach
- Warm dinner rolls with whipped butter
- A glass of dry red wine, such as Cabernet Sauvignon
- Big Mac pasta salad, for a fun contrast of textures at a larger gathering
Occasion or Event Ideas
This recipe fits nicely into:
- Date night dinners at home
- Steakhouse-themed dinner parties
- Sunday family dinners
- Backyard cookouts alongside grilled sides
- Meal prep for a lighter, protein-packed lunch
Storage and Reheating Tips
Store the dressing separately from the salad in an airtight container in the refrigerator for up to one week. Keep the sliced steak in its own sealed container for up to three days. Because greens wilt quickly once dressed, only combine and dress the portion you plan to eat right away. To reheat the steak, warm it gently in a skillet over low heat for a minute or two, or serve it cold on top of the salad.
Nutrition Information
| Nutrient | Approximate Amount (per serving) |
| Calories | 420 kcal |
| Protein | 28 g |
| Carbohydrates | 10 g |
| Fat | 30 g |
| Fiber | 2 g |
| Sodium | 610 mg |
Values are estimates and will vary based on specific ingredients and portion sizes.
Health Benefits
This salad isn’t just flavorful it also brings real nutritional value to the table:
- Lean protein from steak supports muscle repair and keeps you full longer.
- Beets are rich in folate and antioxidants that support heart health.
- Leafy greens like romaine and watercress provide fiber, vitamin K, and vitamin A.
- Eggs add additional protein along with choline, which supports brain health.
- Homemade dressing lets you control sugar and sodium levels compared to store-bought bottled dressings.
House of Prime Rib Salad Recipe
A copycat version of the famous San Francisco steakhouse salad, complete with a tangy vinaigrette and seared steak.
Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes | Servings: 3–4
Ingredients
- 6 oz sirloin or ribeye steak
- 4 oz romaine lettuce, sliced thin
- 2 oz iceberg lettuce, sliced thin
- 2 oz watercress
- 2 oz canned or pickled beets, sliced
- 2 hard-boiled eggs, chopped
- Salt and black pepper, to taste
- 1 tablespoon neutral oil (for searing)
For the Dressing
- 3 tablespoons apple cider vinegar
- 2 tablespoons water
- 2 tablespoons Worcestershire sauce
- 1½ tablespoons dry sherry
- 2 tablespoons unsweetened applesauce
- 1½ teaspoons seasoned salt
- 1 teaspoon sugar
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- A pinch of dried parsley flakes
- 2 dashes hot sauce
- ½ cup neutral oil
Instructions
Prepare the Steak
Pat the steak dry with paper towels to help it sear evenly.
Season the Steak
Season both sides with salt and pepper and let sit at room temperature for 10–15 minutes.
Heat the Pan
Heat oil in a cast-iron skillet over medium-high heat until shimmering.
Cook the Steak
Sear 3–4 minutes per side for medium-rare, adjusting for thickness and preferred doneness.
Rest the Steak
Rest on a cutting board for 5 minutes before slicing.
Slice the Steak
Cut against the grain into thin strips.
Wash the Greens
Rinse romaine, iceberg, and watercress, then dry thoroughly in a salad spinner.
Prep Vegetables
Slice the beets and chop the hard-boiled eggs.
Make the Dressing
Whisk together all dressing ingredients except the oil, then slowly stream in the oil while whisking to emulsify.
Taste the Dressing
Adjust seasoning as needed, adding more vinegar, sugar, or hot sauce to taste.
Assemble the Salad
Combine greens, beets, and eggs in a large bowl.
Add Steak
Top the salad with sliced steak.
Add Dressing
Drizzle with dressing and toss gently.
Serve Fresh
Serve immediately for the best texture and flavor.
Notes
- Chill the salad bowl beforehand for extra crispness.
- Leftover dressing keeps in the fridge for up to a week.
- Substitute grilled chicken or shrimp for a lighter version.
FAQs
Can I make the dressing ahead of time?
Yes, it keeps well in an airtight jar in the fridge for up to a week. Shake or whisk before using.
What’s the best lettuce to use?
A mix of romaine, iceberg, and watercress gives the closest match to the original crisp texture.
Can I use a different cut of steak?
Yes, sirloin, ribeye, or even flank steak all work well as long as you slice against the grain.
Is this salad served warm or cold?
Traditionally the greens are cold and the steak is warm, creating a nice contrast in the same bowl.
Final Thoughts
This House of Prime Rib Salad recipe brings a little bit of steakhouse magic into an everyday kitchen. It’s proof that a handful of pantry staples, fresh greens, and a well-seared steak can come together into something that feels genuinely special, without requiring a reservation or a trip to San Francisco. The tangy, slightly sweet dressing is really what sets this salad apart, and once you’ve made a batch, you’ll likely find yourself using it on more than just this one dish.
Give it a try for your next dinner at home, whether that’s a quiet weeknight meal or a full steakhouse-style spread for guests. Once you taste how well the crisp greens, beets, egg, and juicy steak come together, it’s easy to see why this salad has stuck around as a signature part of the House of Prime Rib experience for so long.
