Meet a modern version of a steak house iceberg wedge. A half head of green cabbage gets cut into wedges and charred in the same skillet you used to sear the steak. We recommend using a cast iron skillet, which gets hot and stays hot for even browning and a steak with a beautiful brown crust. The warm tender cabbage is served with creamy buttermilk dressing (which can be made up to 3 days ahead) and shallots. The salad, which includes charred tomatoes too, is a refreshing counterpart to the juicy steak.