Take steak out of refrigerator about 30 minutes prior to putting them on the grill. Rub a bit of olive oil onto both sides of each steak, about 1 teaspoon per large (1 lb. or more) steak.

Sprinkle both sides of the steak fairly generously with Dry-Aged Beef Seasoning, plus a bit of kosher salt and freshly ground black pepper. Let steak rest while you fire up the grill.

Heat the grill to super hot. If your grates aren’t clean, give them a good cleaning next. Then coat your grill grates with canola oil. Blake likes to pour a few tablespoons of canola oil into a small bowl. Then he folds up a thick paper towel into a 3'' size piece and soaks it in the oil. With a grill tongs, he runs the soaked paper towel over the grill grates.

Once the grill grates are smoking hot, place your steaks on. Then close the lid and don’t peek. For a 3/4'' thick, juicy medium-rare steak, grill for 2-1/2 minutes without peeking or moving the steak. Then flip and grill for another 2-1/2 minutes more on the second side without peeking or moving the steak. Increase grilling time for thicker steaks. Immediately remove steaks from grill to a platter and tent very slightly with a piece of aluminum foil. Let rest for a few minutes to retain juices.

Then slice steak against the grain into 1/4"-thick slices. Lay slices of steak over a platter of lettuce leaves. Sprinkle salad with cherry halves, blue cheese crumbles, and pine nuts.

Drizzle some of the Cherry-Chipotle Balsamic Vinaigrette over the steak and greens. Sprinkle a little kosher salt and freshly ground black pepper over the top of the salad. Offer the remaining vinaigrette on the side for extra drizzling and dipping.