Ribeyes are like a guy who lifts weights twice a day but never does cardio--muscular but still has some fat content. Marbling (how chefs refer to the mixture of fat with muscle in a steak), is what gives this shareable steak that unbeatable combo of flavor and tenderness. Served with a classic tomato and fresh mozzarella salad, this is definitely a step up from meat and potatoes. It's so good that you don't care if it skips leg day.
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You Will Need
Medium Oven-Safe Non-Stick Pan
Before You Cook
Prepare the Ingredients
Halve grape tomatoes. Halve baguettes lengthwise. Rinse steak, pat dry, and season with ¼ tsp. salt and ¼ tsp. pepper.
Cook the Steak
Heat a medium oven-safe non-stick pan over high heat. Add 2 tsp. olive oil and steak to hot pan and sear 2-3 minutes per side, or until caramelized. Transfer steak to oven and roast 8-11 minutes, or until steak reaches a minimum internal temperature of 145 degrees. Be careful when removing pan from oven - the handle will be hot! Let steak rest 5 minutes and then slice into ½" slices.
Toast the Baguette
Set aside 1 Tbsp. pesto for caprese salad. Combine 1 Tbsp. olive oil and remaining pesto in a small bowl. Spread mixture on cut sides of baguette, place on baking sheet, and bake until golden brown, about 6-9 minutes.
Plate the Dish
Place sliced steak on a plate. Arrange grape tomatoes and fresh mozzarella next to steak and season with a pinch of salt and pepper. Drizzle with balsamic glaze and reserved pesto. Serve pesto garlic bread on the side.
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