Prepare to elevate your grilling game with a mouthwatering grass-fed rib eye steak that will make your taste buds dance with pure culinary excitement! This isn't just another steak recipe – it's a gourmet journey that transforms a simple cut of meat into a restaurant-worthy masterpiece. With a zesty balsamic caper vinaigrette that adds a punch of flavor, this dish promises to turn an ordinary dinner into an extraordinary dining experience that will have everyone at your table begging for seconds.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 rib eye steaks
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon capers, rinsed and chopped
- 1 garlic clove, minced
- Fresh parsley for garnish
Instructions
- Remove the grass-fed rib eye steaks from the refrigerator 30-45 minutes before cooking to allow them to come to room temperature. This ensures even cooking and better meat texture.
- Pat the steaks dry thoroughly with paper towels to remove excess moisture. This helps achieve a perfect sear and beautiful crust.
- Season both sides of the steaks generously with salt and freshly ground black pepper. Press the seasoning gently into the meat to help it adhere.
- Preheat your grill or grill pan to high heat, aiming for a temperature around 450-500°F. Clean and oil the grill grates to prevent sticking.
- Place the steaks on the hot grill and cook for 4-5 minutes on the first side without moving them. This creates distinctive grill marks and seals in the juices.
- Flip the steaks and cook for an additional 3-4 minutes for medium-rare, or adjust cooking time based on your preferred doneness. Use a meat thermometer for precision: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- While steaks are cooking, prepare the balsamic caper vinaigrette. In a small bowl, whisk together balsamic vinegar, minced garlic, chopped capers, and olive oil until well combined.
- Once steaks reach desired temperature, remove from grill and let rest on a cutting board for 5-7 minutes. This allows juices to redistribute throughout the meat.
- Drizzle the balsamic caper vinaigrette over the steaks and garnish with freshly chopped parsley.
- Slice the steaks against the grain and serve immediately, enjoying the rich flavors and perfectly grilled texture.
Tips
- • Temperature is key: Always let your steaks rest at room temperature for 30-45 minutes before cooking to ensure even heat distribution and optimal tenderness. • Moisture matters: Pat your steaks completely dry before seasoning to achieve that coveted crispy, golden-brown crust that seals in all the delicious juices. • Heat management is crucial: Use a high-heat cooking surface (450-500°F) to create those beautiful grill marks and develop a perfect sear. • Don't play with your food: Once the steak hits the grill, resist the urge to move it around. Let it develop a gorgeous crust by cooking undisturbed. • The resting period is non-negotiable: Always let your steak rest for 5-7 minutes after cooking to allow the juices to redistribute, ensuring each bite is incredibly juicy and flavorful. • Precision is your friend: Use a meat thermometer to nail your desired doneness every single time – no more guesswork!
Nutrition Facts
Calories: 480kcal
Carbohydrates: 3g
Protein: 40g
Fat: 35g
Saturated Fat: 14g
Cholesterol: 115mg
