Combine 1 tablespoon olive oil, Worcestershire sauce, garlic, and rosemary in a bowl large enough to hold both steaks. Add steaks and turn to coat. Cover and place in refrigerator for at least 2 hours to overnight, turning occasionally.

To prepare the blue cheese dressing, add the first five ingredients to a medium bowl and stir to combine. Add the blue cheese and use a fork to break up the chunks and incorporate the cheese into the mixture. (If you prefer a chunkier dressing, leave some of the chunks intact).

Add the half & half one tablespoon at a time to the bowl until you reach the desired consistency. Add more half & half if you prefer a less thick dressing. Season with salt and black pepper, to taste, and stir to combine. Set aside.

Place top oven rack in center position and pre-heat oven to 400°F.

Add two tablespoons olive oil to a large cast iron skillet set over medium-high heat. Allow skillet to heat thoroughly, approximately 5 minutes, before adding steaks. Sear steaks on both sides, approximately 2-3 minutes per side.

Remove steaks from oven and transfer to a platter. Loosely cover with aluminum foil and allow to rest for at least 5 minutes. (Internal temperature will continue to rise several degrees while the steaks rest). Remove aluminum foil and cool slightly before slicing. Set aside.

To assemble the salad, divide the Bibb lettuce between 4 serving plates and add one-quarter of the roasted beets, potatoes, and blue cheese to each plate. Add the sliced steak and drizzle with the creamy blue cheese dressing. Serve immediately with the remaining dressing on the side, along with some sea salt and fresh cracked black pepper. Enjoy!