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.
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.