Imagine sinking your knife into a perfectly seared ribeye, its golden-brown crust giving way to a juicy, tender interior, topped with a vibrant balsamic onion and tomato salsa that'll make your taste buds dance. This isn't just another steak recipe – this is a culinary adventure that transforms an ordinary dinner into a gourmet masterpiece that will have your family and friends begging for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 ribeye steaks
- 1 medium onion, sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 10 minutes. This helps them cook more evenly.
- While the steaks are resting, slice the medium onion into thin rings. Halve the cherry tomatoes and place them in a bowl. Set aside.
- In a small bowl, combine the halved cherry tomatoes, sliced onion, balsamic vinegar, and 1 tablespoon of olive oil. Season with salt and pepper to taste. Mix gently and set aside to allow the flavors to meld.
- Heat a large skillet over medium-high heat. Once hot, add the remaining tablespoon of olive oil and swirl it around to coat the pan.
- Season both sides of the ribeye steaks generously with salt and pepper. Carefully place the steaks in the hot skillet, ensuring not to overcrowd the pan. You may need to cook them one at a time depending on the size of your skillet.
- Cook the steaks for about 4-5 minutes on one side without moving them, allowing a nice crust to form. Flip the steaks and cook for an additional 3-4 minutes for medium-rare, or longer if you prefer your steak more done.
- Once the steaks are cooked to your desired doneness, remove them from the skillet and let them rest on a cutting board for about 5 minutes. This allows the juices to redistribute.
- While the steaks are resting, return the skillet to medium heat and add the onion and tomato mixture. Sauté for about 3-4 minutes, stirring occasionally, until the onions are softened and the tomatoes are slightly blistered.
- After the salsa is cooked, remove it from the heat and taste for seasoning, adjusting with additional salt and pepper if necessary.
- To serve, slice the ribeye steaks against the grain and plate them. Top generously with the balsamic onion and tomato salsa. Enjoy your delicious pan-seared ribeye steak!
Tips
- • Always let your steaks come to room temperature before cooking to ensure even heat distribution • Use a heavy-bottomed skillet for the best sear and heat retention • Don't move the steak while it's searing – this creates that delicious golden crust • Let the steak rest after cooking to keep it juicy and tender • Season generously with salt and pepper just before cooking • Use high heat to create a beautiful caramelized exterior • Slice the steak against the grain for maximum tenderness • The balsamic salsa adds a tangy, fresh contrast to the rich, meaty steak
Nutrition Facts
Calories: 450kcal
Carbohydrates: 8g
Protein: 36g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 110mg
