Bring steak to room temp and season with salt and pepper.
Rub a large, shallow salad bowl with the cut sides of the halved garlic clove. Then grate or chop and mash all of the garlic and place in the bottom of the bowl. Add anchovy paste and squeeze lemon into the bowl. Add egg yolk, if using, Worcestershire sauce and lots of black pepper to bowl, then whisk in EVOO, about 1/3 cup. Stir in cheese and add escarole to bowl. Chop toasted ciabatta bread into bite-sized cubes and toss together with escarole and dressing. Let salad stand 10 minutes to marinate; wilting the escarole and softening the croutons.