Caprese Topped Ribeye
This hearty ribeye steak gets a fresh and vibrant twist with a caprese topping of tomatoes, mozzarella, and basil drizzled in garlic olive oil and sun-dried tomato balsamic. A quick and elegant dish for steak lovers!
View Original PDFIngredients
- 2 6oz Ribeye Steaks
- 2 Tbsp + ¼ tsp Butcher’s Spice Blend, divided
- 3 Tbsp Caramelized Garlic Infused Olive Oil, divided
- 2 Vine-Ripened Tomatoes, seeded and diced
- 4 oz Mozzarella Balls, diced
- 2 Tbsp Sun-Dried Tomato Barrel Aged Balsamic
- ¼ cup Fresh Basil Leaves, chiffonade-cut, plus more for garnishing
Directions
- Season ribeye steaks generously with 2 Tbsp Butcher’s Spice Blend.
- Heat a cast-iron skillet over medium-high heat and add 1 Tbsp Caramelized Garlic Infused Olive Oil.
- Sear steaks for 3–4 minutes per side per inch of thickness for medium-rare. Remove from heat and let rest for 10 minutes before slicing.
- In a bowl, mix diced tomatoes, cubed mozzarella, 2 Tbsp Caramelized Garlic Infused Olive Oil, Sun-Dried Tomato Barrel Aged Balsamic, ¼ tsp Butcher’s Spice Blend, and fresh basil. Toss gently.
- Slice the steaks and arrange on a plate. Top with the caprese mixture and garnish with additional basil. Enjoy!