Description
A flavorful and elegant grilled ribeye steak recipe topped with fresh mozzarella, sautéed cherry tomatoes, and a sweet tangy balsamic reduction, garnished with fresh basil. Perfect for a sophisticated dinner with balanced tastes of smoky, savory, and sweet.
Ingredients
Scale
Steak
- 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
Tomato Topping
- 1 cup cherry tomatoes, halved
Garnish
- 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 out at room temperature for about 30 minutes to ensure even cooking.
- Preheat Grill: Heat your grill to medium-high heat to prepare for cooking the steaks.
- Season the Steaks: Generously season both sides of the steaks with salt and freshly ground black pepper.
- Oil the Steaks: Drizzle 1 tablespoon of olive oil over each steak and rub it in to coat evenly, helping to prevent sticking and encourage browning.
- Make Balsamic Reduction: In a small saucepan, combine the balsamic vinegar and honey. Simmer this mixture over medium heat for about 10 minutes, until it reduces by half and thickens to a syrupy consistency. Set aside.
- Grill Steaks: Place the steaks on the preheated grill and cook for 4-6 minutes on each side for medium-rare, or to your preferred doneness. Remove from heat and rest the steaks on a plate for 5 minutes to allow juices to redistribute.
- Sauté Cherry Tomatoes: While the steaks rest, heat the remaining olive oil and butter in a skillet over medium heat. Add the halved cherry tomatoes and sauté for 2-3 minutes until they start to soften but still hold shape.
- Assemble the Dish: Arrange the grilled steaks on a serving platter. Top each steak with slices of fresh mozzarella cheese, then spoon the warm sautéed cherry tomatoes over the cheese.
- Finish with Balsamic and Basil: Drizzle the prepared balsamic reduction generously over the steaks and tomatoes, then garnish with fresh basil leaves for a fresh herby flavor and vibrant presentation.
- Serve Immediately: Serve the balsamic caprese grilled steaks right away to enjoy the warmth of the meat paired with the melty cheese and bright tomato topping.
Notes
- Allowing the steaks to rest after grilling helps retain their juices for a tender bite.
- The balsamic reduction can be prepared ahead of time and reheated gently before use.
- Adjust grill timing based on steak thickness and desired doneness—use a meat thermometer for best results (130°F for medium-rare).
- For a smoky flavor, consider using a charcoal grill or adding wood chips to your gas grill.
- Fresh mozzarella works best for topping; avoid pre-shredded cheese for melting quality and texture.
