Rib Eye Steaks with Balsamic Caper Vinaigrette
Treat yourself to the ultimate steak dinner with these tender, juicy Rib Eye Steaks with Balsamic Caper Vinaigrette—a recipe that brings bold flavors and gourmet flair to your table in under 30 minutes! Perfectly seared rib eye steaks, seasoned simply with kosher salt and freshly ground black pepper, are complemented by a zesty homemade vinaigrette made with tangy balsamic vinegar, briny capers, Dijon mustard, and fresh garlic. The addition of chopped parsley adds a burst of freshness to this elegant yet easy-to-make dish. Ideal for date nights, special occasions, or whenever you’re craving a restaurant-quality meal at home, this recipe is quick and satisfying. Serve these sliced steaks drizzled with the savory vinaigrette alongside roasted vegetables, mashed potatoes, or a crisp green salad for a complete and unforgettable meal.
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Recipe Information
Ingredients
- 2 pieces Rib eye steaks
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 3 tablespoons Balsamic vinegar
- 2 tablespoons Capers
- 2 cloves Garlic, minced
- 1 tablespoon Fresh parsley, chopped
- 1 teaspoon Dijon mustard
Instructions
Remove the rib eye steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature.
Pat the steaks dry with paper towels and season them generously on both sides with kosher salt and freshly ground black pepper.
Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Place the steaks in the skillet and sear for 3-4 minutes per side for medium-rare, or adjust the time to your desired doneness. Use a meat thermometer to ensure accurate cooking (130°F for medium-rare).
Remove the steaks from the skillet and let them rest on a cutting board, loosely covered with aluminum foil, for 5-10 minutes.
While the steaks are resting, prepare the balsamic caper vinaigrette. In a small bowl, whisk together 2 tablespoons of olive oil, balsamic vinegar, minced garlic, capers, Dijon mustard, and fresh parsley until well combined.
Taste the vinaigrette and adjust seasoning with a pinch of salt and pepper, if needed.
Slice the rested rib eye steaks against the grain and transfer to serving plates.
Drizzle the balsamic caper vinaigrette over the steak slices and serve immediately. Optionally, pair with a simple salad, roasted vegetables, or your favorite side.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 665 mg | 29% | |
| Total Carbohydrate | 7.1 g | 3% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 3.9 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 491 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
