Get ready to transform your ordinary dinner into a restaurant-quality experience with this sensational Pan Seared Rib Eye Steak with Balsamic Onion Tomato Salsa! Imagine cutting into a perfectly seared, juicy steak, topped with a vibrant, tangy salsa that bursts with flavor in every single bite. This recipe isn't just a meal—it's a culinary adventure that will elevate your cooking skills and impress even the most discerning food lovers. Whether you're planning a romantic dinner or looking to show off your kitchen prowess, this dish is guaranteed to be a showstopper!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 rib eye steaks (1 inch thick)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 onion, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons balsamic vinegar
- Fresh basil for garnish
Instructions
- Remove rib eye steaks from refrigerator 30-45 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat steaks dry thoroughly with paper towels to remove excess moisture, which helps achieve a perfect sear.
- Season both sides of steaks generously with salt and freshly ground black pepper, pressing seasoning gently into the meat.
- Heat a heavy cast-iron skillet or stainless steel pan over high heat until it's smoking hot, about 3-4 minutes.
- Add olive oil to the hot pan, swirling to coat the bottom evenly.
- Carefully place steaks in the pan, ensuring they're not overcrowded. Cook for 3-4 minutes on the first side without moving, developing a rich golden-brown crust.
- Flip steaks using tongs and cook for an additional 3-4 minutes for medium-rare, or adjust time based on desired doneness.
- While steaks are cooking, in a separate pan, sauté sliced onions over medium heat until they become soft and slightly caramelized, about 5-6 minutes.
- Add halved cherry tomatoes to the onions and cook for an additional 2-3 minutes.
- Deglaze the pan with balsamic vinegar, stirring to combine and allow the liquid to reduce slightly, creating a rich sauce.
- Remove steaks from pan and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Transfer steaks to serving plates and top with the balsamic onion tomato salsa.
- Garnish with fresh torn basil leaves and serve immediately.
Tips
- Temperature is Key: Always let your steaks rest at room temperature before cooking to ensure even heat distribution.
- Moisture Matters: Pat your steaks completely dry before seasoning to achieve that coveted golden-brown crust.
- High Heat is Your Friend: Use a cast-iron skillet or heavy-bottomed pan and get it smoking hot before adding your steak.
- Don't Overcrowd the Pan: Cook steaks in batches if necessary to maintain high heat and proper searing.
- Let it Rest: After cooking, allow your steak to rest for 5-7 minutes. This helps redistribute juices, ensuring a tender, succulent result.
- Quality Ingredients: Use fresh, high-quality rib eye steaks and ripe cherry tomatoes for the best flavor profile.
- Seasoning Technique: Press salt and pepper into the meat gently to help the seasoning adhere and create a delicious crust.
Nutrition Facts
Calories: 679kcal
Carbohydrates: 11g
Protein: 51g
Fat: 49g
Saturated Fat: 19g
Cholesterol: 125mg
