Description
Juicy ribeye steak topped with fresh mozzarella, vine-ripe tomatoes, basil leaves, and drizzled with a sticky-sweet balsamic glaze. A delicious summer dinner or impressive dinner-party entrée that’s easier than it looks.
Ingredients
2 boneless ribeye steaks (about 1 inch thick)
Salt and black pepper to taste
1 tablespoon olive oil
2 large ripe tomatoes sliced
8 oz fresh mozzarella sliced
Fresh basil leaves
0.5 cup balsamic vinegar
1 tablespoon honey
Instructions
1. In a small saucepan over medium heat, combine the balsamic vinegar and honey. Stir and bring to a gentle simmer. Let it reduce for 10–12 minutes, or until thick and syrupy. Set aside to cool.
2. Rub the steaks with olive oil and season both sides with salt and pepper. Preheat your grill or skillet over high heat and cook the steaks for 3–5 minutes per side, depending on thickness and desired doneness. Let rest for 5 minutes.
3. While the steak rests, slice the tomatoes and mozzarella. Pick fresh basil leaves.
4. Slice the rested steak and fan it out on a plate. Layer with tomato and mozzarella slices, tuck in basil, and drizzle the balsamic glaze over everything.
Notes
Use a meat thermometer to get your perfect doneness (130–135°F for medium-rare).
Let the steak rest before slicing so the juices redistribute.
Make the glaze ahead of time and store it in a sealed jar for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilled
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plated portion
- Calories: 585
- Sugar: 9g
- Sodium: 410mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 125mg
Keywords: Steak caprese, balsamic glaze, summer steak dinner