Ribeye with Caprese Salad Ribeye with Caprese Salad

Ribeye with Caprese Salad

3.00 (1 Review)

Pan-seared Ribeye layered on top of fresh mozzarella, tomato, red onion, and basil leaves.

Prep Time: 10 Minutes
Cook Time: 5 Minutes
Servings 4


  • 2 10 oz Dakota Grass Fed Ribeye Steaks

  • For salad:
  • 4 Ounce fresh mozzarella
  • 1 tomato (seeds removed and diced)
  • 2 Tablespoon red onion (finely chopped)
  • 2 Tablespoon extra virgin olive oil
  • 1 Teaspoon balsamic vinegar
  • 1/4 cup fresh basil leaves (roughly chopped)
  • salt and pepper to taste

  • To finish cooking steaks:
  • 2 Teaspoon extra virgin olive oil
  • 2 Teaspoon butter
  • salt and pepper to taste


  1. Take steaks out of refrigerator and let come to room temperature while making salad.
  2. Make the salad: Cut mozzarella into small dice. Mix with tomato, red onion, olive oil, balsamic vinegar, salt and pepper to taste and basil. Set aside at room temperature.
  3. Heat oil and butter in heavy skillet over medium-high heat. Pat steaks dry with paper towel and season with salt and pepper to taste. Place steaks into skillet and sear 1 minute each side. Reduce heat to medium and cook another 2 minutes per side for rare. When cooked to your preference, remove from heat. Cover with foil then a dish towel and let rest for 8 minutes.
  4. To serve, slice into very thin slices across the grain and top each serving (about 3 ounces cooked) with 1/2 a cup of salad. Serve immediately.

Cooking Notes:
Rare: About 2 minutes per side after sear
Medium Rare: About 2 1/2 minutes per side after sear
Medium: About 3 minutes per side after sear
Times are approximate. Cooking times will vary based on thickness of cut, heat of your cooktop and even how long steaks rest out of refrigerator before searing.

Nutrition information per serving (about 3 ounces cooked beef with 1/2 cup Caprese salad)

Calories 469; Calories from Fat 320 (68% from Fat); Fat 35g; Saturated Fat 15g; Cholesterol 139mg, Sodium 394mg; Carbohydrate 3g, Fiber 1g; Protein 35g; Vitamin A 10%; Vitamin C 11%; Calcium 1%; Iron 14%