Category: Main | Servings: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes
This Caprese Topped Ribeye is bold, juicy, and bursting with flavor. Ribeye steaks are seasoned with Butcher’s Spice Blend and seared in Caramelized Garlic Infused Olive Oil, then topped with a fresh caprese mix of tomatoes, mozzarella, Sun-Dried Tomato Barrel Aged Balsamic, and basil. It’s an easy way to turn steak night into something seriously special.
Ingredients
- 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 tsp Butcher's Spice Blend
- ¼ cup Fresh Basil Leaves, chiffonade cut, plus more for garnishing
Directions
- Season the ribeye 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.
- Sear steaks for 3–4 minutes per side per 1 inch of thickness for medium-rare. Remove from heat and let rest for 10 minutes before slicing.
- Meanwhile, in a bowl, combine 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 to combine.
- Slice the steak into strips and arrange on a plate. Top with the caprese salad and garnish with additional fresh basil. Enjoy!
