The Immaculate Ribeye: Black & Gold Caprese Edition

This isn't your average "pretty" salad. It’s a heavyweight 1-inch thick ribeye seasoned with a smoky whiskey-peppercorn kick, seared in a cast-iron "skillet of steel," and topped with a fresh, vibrant balsamic caprese. The acidity of the blistered cherry tomatoes and the creamy mozzarella balls tackle the richness of the steak perfectly, creating a championship-level balance of flavors.
Print Recipe Pin Recipe
Total Time 20 minutes
Servings: 3
Course: Main Course
Cuisine: American
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 1 lb Ribeye Steak 1 inch thick
  • 2 tsp Whiskey Peppercorn seasoning 1 tsp per side
  • 1 tbsp Vegetable or Grapeseed Oil high smoke point
  • 1 cup Cherry tomatoes
  • 4 oz. Fresh Mozzarella pearls balls
  • 2 tbsp Balsamic vinegar
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1/2 tsp Honey
  • 1 Garlic clove minced
  • Pinch of Salt and Pepper

Method
 

  1. Season the ribeye generously with the whiskey peppercorn seasoning on both sides. Let it sit at room temperature for a few minutes while you prep the "Steel Skillet."
  2. Place your cast-iron skillet over medium heat and add the oil.
  3. Once the oil is shimmering, reduce heat to medium-low. Lay the steak in and sear for 6 minutes. Flip and sear for another 6 minutes.
  4. Increase heat back to medium. Drop the cherry tomatoes into the pan. Cook the steak for 1 more minute per side while stirring the tomatoes frequently so they blister but don't burst.
  5. The Two-Minute Warning: Remove the steak to a plate and let it rest for at least 2 minutes. This is crucial for the juices to “set the defense.”
  6. Remove the tomatoes to a separate bowl and gently toss them with the mozzarella balls.
  7. In a small cup or jar, whisk together the balsamic vinegar, olive oil, Dijon, honey, minced garlic, salt, and pepper until emulsified.
  8. The Victory Formation: Slice the steak against the grain. Pile the tomato and mozzarella mixture over the top and drizzle generously with the balsamic vinaigrette.

Notes

I personally like to add mozzarella balls to the skillet 30 seconds before food is done but it’s not necessary.