Ribeye Caprese Salad Recipe

Bring steak to room temperature

Remove the ribeye from the refrigerator 30–45 minutes before cooking so it reaches room temperature. Pat dry with paper towels.

Season

Rub both sides with 1 tbs olive oil, 0.75 tsp salt and 0.5 tsp black pepper. Press smashed garlic and herb sprig lightly on the steak if using.

Sear and cook

Heat a heavy skillet or cast-iron pan over high heat until very hot (about 3–5 minutes). Add the steak and sear 2–3 minutes on the first side without moving, until a deep brown crust forms. Flip and sear the second side 2–3 minutes for medium-rare (internal temp ~130°F/54°C). Reduce heat if crust is browning too fast. For thicker steaks, finish in a preheated 400°F (200°C) oven 4–6 minutes to desired doneness.

Rest and slice

Transfer steak to a cutting board, tent loosely with foil, and rest 8–10 minutes. Slice thinly against the grain into 1/8–1/4" slices. Set aside to assemble with the salad.

Toast pistachios (if not toasted): place shelled pistachios in a dry skillet over medium heat and toast, stirring, 3–4 minutes until fragrant. Let cool.

In a small food processor, combine toasted pistachios, basil, parsley (if using), garlic clove, grated Parmesan, lemon juice, 0.25 tsp salt and 0.25 tsp black pepper. Pulse to a coarse paste.

With the processor running, drizzle in 3 tbs extra-virgin olive oil until the mixture becomes a loose pesto/pistou. Scrape down the sides and adjust seasoning. Transfer to a bowl and set aside.

Prepare vegetables: halve the cherry tomatoes; slice the cucumber thinly into rounds or half-moons; thinly slice the radishes; cut the avocado in half, remove pit, slice or cube, and toss gently with a tiny squeeze of lemon juice to slow browning.

Toss greens: in a large bowl, combine the baby field greens with 1 tbs extra-virgin olive oil (dressing) and 1 tsp lemon juice. Season lightly with sea salt and freshly ground black pepper to taste. Toss gently to coat.

Add components: arrange or gently toss in the mozzarella, cherry tomatoes, cucumber, radish slices, and avocado with the dressed greens. Taste and adjust seasoning.

Top with steak: fan the thinly sliced ribeye over the salad or toss slices through the greens so each bite has steak.

Dress and finish: dollop or drizzle the pistachio pistou over the salad (about 1–2 tbs per serving, reserve any extra). Drizzle balsamic glaze over the top in a decorative pattern (use about 1 tbs per serving). Finish with a light scatter of chopped toasted pistachios if desired and an extra crack of black pepper.

Divide the salad among 2 plates (or serve family-style). Serve immediately while steak is still slightly warm. Offer extra pistou and balsamic glaze at the table.