Grilled Caprese Ribeye Recipe

Recipe & Photos courtesy of Russ Crandall, The Domestic Man

Steaks don’t have to be complicated and in this case, Russ Crandall has a super quick and easy creation that satisfies the cravings for delicious! Grilling ribeye is one of the tastiest ways to prepare this amazing grass-fed beef steak.

“This salsa is inspired by Insalata Caprese, a fresh salad originating from the island of Capri in the early 20th century. It’s traditionally made with tomatoes, fresh mozzarella cheese, oregano, and arugula, but over time most people have substituted the oregano and arugula with fresh basil.”

~ Russ Crandall | The Domestic Man

Remember, grass-fed steaks don’t require as much time on heat so if you like medium rare, 3 minutes per side should be plenty, but use a meat thermometer to be sure. 

Doneness Meter:

Rare (Cool Red Center): 122 deg F – 131 deg F
Medium Rare (Warm Red Center): 135 deg F
Medium: (Warm Pink Center) 140 deg F – 144 deg F
Medium Well: (Slightly Pink Center): 144 deg F – 150 deg F
Well Done: (Little or No Pink, cooked through): 151 deg F – 160 deg F

US Wellness Shopping List: Ribeye

Serves: 2

Ingredients

2 – ribeye steaks
4 – cloves garlic, minced
kosher salt and ground pepper to taste (I used 1/2 tsp each)

salad:

1/2 lb tomatoes, coarsely chopped (about 20 grape tomatoes)
1/4c fresh basil leaves, chopped into strips (about 12 leaves)
2 – cloves garlic, minced
1/2 tsp each olive oil, balsamic vinegar, lemon juice
1/4 tsp each salt and pepper

Recipe and photos courtesy of Russ Crandall | The Domestic Man

Instructions

Rub the steaks with garlic, then sprinkle a generous amount of kosher salt and black pepper on top. Allow them to sit at room temperature for 30 minutes.

To make the salsa, combine all of the remaining ingredients, cover and put in the fridge for 30 minutes to allow the flavors to develop.

Grill your steaks using direct, high heat, until cooked to your liking. I cooked mine three minutes per side and it came out medium rare. Allow the steak to rest for five minutes somewhere that retains heat (I like to use an unused oven or microwave).

Lastly, drain your salsa of most of its liquid and spoon it over your steak. There’s nothing particularly wrong with the salsa liquid, mind you, but a wet steak is not very appealing.

Note: You could also add 4oz of chopped fresh mozzarella to the salsa right before spooning it onto the steaks, if you’re dairly-inclined.