Caprese Topped Ribeye
Caprese Topped Ribeye
Brie Thompson
2
15 minutes
20 minutes
Main
Steak night just got a delicious upgrade. A juicy ribeye seasoned with Butcher's Spice Blend and seared in Caramelized Garlic Infused Olive Oil gets piled high with fresh tomatoes, creamy mozzarella, and basil tossed in Sun-Dried Tomato Barrel Aged Balsamic. This Caprese Topped Ribeye is an easy way to turn dinner into something special.
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Ingredients
Steak
- 2 (6 oz) Ribeye Steaks
- 2 Tbsp Butcher's Spice Blend
- 1 Tbsp Caramelized Garlic Infused Olive Oil
Caprese Topping
- 2 Vine-Ripened Tomatoes, seeded and diced
- 4 oz Mozzarella Balls, diced
- 2 Tbsp Caramelized Garlic Infused Olive Oil
- 2 Tbsp Sun-Dried Tomato Barrel Aged Balsamic
- ¼ tsp Butcher's Spice Blend
- ¼ cup Fresh Basil Leaves, chiffonade cut
To Finish
- Fresh Basil Leaves, chiffonade cut, to garnish
Directions
Season the steaks generously with 2 Tbsp Butcher's Spice Blend.
Heat a cast iron skillet over medium-high heat. Add 1 Tbsp Caramelized Garlic Infused Olive Oil.
Place the steaks in the skillet and cook 3 to 4 minutes per side for each inch of thickness, until the internal temperature reaches 130 to 135°F for medium-rare. Remove from the heat and let rest for 10 minutes before slicing.
Meanwhile, toss together the tomatoes, mozzarella, 2 Tbsp Caramelized Garlic Infused Olive Oil, Sun-Dried Tomato Barrel Aged Balsamic, ¼ tsp Butcher's Spice Blend, and basil in a bowl.
Slice the steaks into strips and arrange on a plate. Top with the caprese mixture. Garnish with basil. Serve immediately.