Description
This Balsamic Caprese Grilled Steak recipe combines juicy, perfectly grilled ribeye steaks with a sweet and tangy balsamic reduction, fresh mozzarella, sautéed cherry tomatoes, and fragrant basil for a delicious and elegant meal that’s perfect for dinner parties or a special family meal.
Ingredients
Scale
Steak and Seasoning
- 2 ribeye steaks (about 12 ounces each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
Balsamic Reduction
- 1/2 cup balsamic vinegar
- 1 tablespoon honey
Toppings and Garnish
- 1 cup cherry tomatoes, halved
- 8 ounces fresh mozzarella, sliced
- Fresh basil leaves for garnish
Instructions
- Bring Steaks to Room Temperature: Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes to ensure even cooking.
- Preheat the Grill: Preheat your grill to medium-high heat to prepare for grilling the steaks.
- Season the Steaks: Generously season both sides of the ribeye steaks with salt and freshly ground black pepper.
- Oil the Steaks: Drizzle 1 tablespoon of olive oil over each steak and rub it in evenly for better grilling and flavor.
- Make Balsamic Reduction: In a small saucepan, combine balsamic vinegar and honey. Simmer over medium heat until reduced by half and syrupy, about 10 minutes. Set aside to cool slightly.
- Grill the Steaks: Place the steaks on the grill and cook for 4-6 minutes per side for medium-rare, adjusting time to your preferred doneness. Remove and rest the steaks on a plate for 5 minutes to retain juices.
- Sauté Cherry Tomatoes: While the steaks rest, heat the remaining olive oil and butter in a skillet over medium heat. Add halved cherry tomatoes and sauté for 2-3 minutes until they soften slightly.
- Assemble the Dish: Arrange the rested grilled steaks on a serving platter. Top each steak with slices of fresh mozzarella, then spoon the warm sautéed cherry tomatoes over the cheese.
- Drizzle Balsamic Reduction: Generously spoon the balsamic reduction over the steaks and tomatoes to add sweet and tangy flavor.
- Garnish and Serve: Finish with fresh basil leaves as a vibrant garnish. Serve immediately and enjoy.
Notes
- Letting the steak come to room temperature helps with even cooking.
- Adjust grilling times depending on steak thickness and desired doneness.
- The balsamic reduction can be made ahead and stored in the fridge for up to a week.
- Use fresh mozzarella for the best texture and flavor contrast.
- If you don’t have a grill, you can use a grill pan or cast iron skillet to cook the steaks.
