Preview: Caprese-Style Steak
by Tony M in Rouxbe Videos
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Preview: Caprese-Style Steakby Tony M in Rouxbe Videos Pan-fried steaks are covered in a sauce of cherry tomatoes, garlic, white wine and cambozola cheese, and served over a light arugula salad.
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Step 1: Preparing the Steaks
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To prepare the steaks, first pat them dry and trim off any excess fat or gristle. Cut the steaks in half and let sit at room temperature for about an hour before cooking. |
Step 2: Preparing the Mise en Place
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To prepare your mise en place, first mince the garlic. Roll the lemon to soften it and slice in half. Next, slice the cheese into thin slices and cut the tomatoes in half lengthwise. Roughly chop the parsley and set everything aside. Wash and spin dry the arugula and place into a bowl. Gather the balsamic vinegar and olive oil for the dressing and set aside. The salad will be tossed just prior to serving the steak.
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Step 3: Cooking the Steaks
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To cook the dish, preheat a large, stainless-steel pan over medium to medium-high heat. While the pan is heating, liberally season the steaks on all sides with salt and pepper. Once the pan is hot, add the oil, followed by the steaks. After about a minute and a half, turn the steaks over. Turn the heat to medium-low, to avoid burning the bits on the bottom of the pan, as these bits will be used to make the sauce later. Continue to cook, turning every couple of minutes until done. Each time you turn the steaks, make sure you place them in the same spot, so the bits underneath don’t burn. Continue flipping the steaks for about 5 to 10 minutes. The time will depend on the thickness of your steaks and how you like them cooked. When the steaks are done to your liking, transfer to a cooling rack placed over a plate to capture any juices. Cover with foil and vent the top to release the steam.
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Step 4: Finishing the Dish
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Before starting the sauce, make sure the bits on the bottom of the pan are not burnt. They should be a nice, dark-golden color. Drain any excess fat, if needed, and turn the heat to medium. Add the tomatoes and let cook for about 30 seconds. Deglaze with the wine, scraping any bits off the bottom. Let the wine reduce, until it's a bit syrupy. Then add the garlic and stir to combine. Once the tomatoes have softened and just start to break down, season with a bit of salt and pepper. At this point, turn off the heat and bring the tomatoes and sauce together in the center. Cover with the cheese and let the residual heat from the pan soften and slightly melt it. Finish the sauce by sprinkling the parsley and olive oil over top. While the steaks are resting, turn them over to keep the heat and the juices flowing towards the middle. While the cheese is melting, add the olive oil (1 tbsp) and balsamic vinegar (3 tbsp) to the arugula. Sprinkle with salt and pepper and gently toss to coat. Just before serving squeeze some lemon juice over the sauce. Place a bit of the salad onto a plate and top with one of the steaks. Spoon a few tablespoons of the sauce over the each steak and serve.
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Notes
Go to School and Learn About:
Premium Beef Cuts for Steak
Prepping Premium Steaks for Cooking
How to Cook Premium Steaks
Pan Sauces"
You can use other cuts of beef for this dish: tenderloin, rib eye, or strip loin.
If you happen to burn the bits on the bottom of the pan, use a clean pan to make the sauce. Although you'll lose a lot of flavor, you'll avoid any bitterness.
By continually turning the steaks, this technique keeps the meat moist. The juices keep flowing back into the meat, as opposed to running out.
For extra flavor, you can add the juices that drained during resting to the sauce.
Comments
This dish looks impressive plated and tastes amazing! The directions were easy to follow and this dish came together quickly. I made this dish with oven roasted potatoes, even simple Italian bread would be nice to soak up any remaining sauce! The wine we had with this meal was a Medoc, which was lovely, although perhaps a chianti would go better with this dish. Would anyone have a wine pairing suggestion for this delicious meal? Thank-you for this yummy, sexy dish!
This looks amazing. I have a question: can I substitute the wine with something else? I don't use wine in my food nor drink it.
Hi Ummu,
Instead of using wine, you could deglaze the pan with 1/4 cup of chicken stock and a splash of lemon juice. Happy Cooking!
Thanks for your quick reply. I'll try to make this dish very soon!
I made this last night and served it with a simple risotto...delicious. We have a lot of cherry tomatoes in the garden so it's fun to have another recipe to use for them. Had it with a nice chianti, went very well! Thanks for the recipe Tony.
Julia,
For your wine pairing, as you may have found out, there are a few pairing challenges with this dish. Typically, when I think steak, I think Bordeaux or Napa Cab. With this dish, because of the acidity of the lemon and tomatoes, you'll need a red wine with some acidity and mild tannins. The Chianti you mentioned would be a safe bet but other options would include a Barbera from northern Italy (Classic Pairing), Californian Pinot Noir, or a lighter style Tempranillo from Rioja, Spain. Cheers!
I was wondering what to cook for dinner tonight when I came across this recipe on the website. I had to make a few substitutions, given what I had on my pantry: tri-tip (shaped like a steak), chianti instead of dry-white wine and blue cheese instead of cambozola. Still, it turned out delicious! I can't wait to try the recipe as Tony suggested!
Thanks Rouxbe for all the learning and great eating!
The burst of flavour, did bring tears to my eyes! I've cooked hundreds of steaks, primarily using the BBQ, never dreaming a 'pan fried' steak could deliver. This recipe has converted me (definitely during the winter months). I had my butcher (it's worth getting to know one) cut a NY strip two inches thick & shared it with my wife. I was aware of the importance of bringing the meat to room temperature & pre-salting (ref: Zuni cafe). The results were magnificent. The acidic tomatoes & lemon, tempered the salty cheese & sweet balsamic. All I can say is 'Fabulous'. Thank you Rouxbe, for another recipe added to my repertoire.
its delicious...
Was looking for something we hadn't prepared before. Saw this recipe and gave it a try. So easy! We are still talking about it!
I was looking for an easy yummy dish for a Sunday night dinner and came across this one. It was fabulous! My husband loved it and he is not usually a fan of cambazola.
My wife and I made the Caprese-Style Steak last night, (12/20). And as a side we added oven baked Yukon Gold potatoes and the Belgian Endive Salad from Dawn T. (see salads) And instead of discarding the chopped shallots used to flavor the dijon dressing for the salad, we put them in the pan to help flavor the New York's we used as our steak choice. I usually like my steaks just salt, pepper, and garlic powder, medium rare, but this is a fantastic way to venture of the plantation! Thanks for the recipe.
Great variation for a pan fried steak. I fixed this with dry aged New Yorks, and it was a huge hit. Normally I will only cook premium steaks on the BBQ seasoned with Hawaiian sea salt and olive oil. Now, I believe I will be getting a lot of requests for a redo of this divine meal.
Also, noticed in the text of the recipe that it said to add 1 tbsp. of the olive oil and 3 tbsp. of the balsamic vinegar. I used 1 tbsp. balsamic vinegar and 3 tbsp. of olive oil assuming this is a typo. The list of the ingredients, does have the proper proportions.
Thanks for a great dish and a fantastic site. The best on the web for passionate foodies!
I served the steaks over yukon gold mashed potatoes and it was great! The juices ran into the potatoes, I served it with a Grenache. Will be making this again and again.
Once of the most tender steaks I have ever eaten. Both my husband and my father loved it! Preparation time is very quick; it took longer to make the side dishes than these steaks.
this is nice and taste great,,i cn find cambozola so i replace it with some Camembert and Gorgonzola,,,think is ok??
Yes Camembert or Gorgonzola would also be nice.
Patrick, I saw you suggestions on the wine pairing and knew I had to make this dish. We've had some Barbera in the wine fridge for a little while and I have been unable to pair it correctly. I made this last night, decanted the Barbera and it all tied together very nicely. Thanks for the suggestion and the great recipe. (I told my husband it was extremely time consuming to make! Is that wrong?) What a great dish, easy to make and wonderful flavors.
It is amazing how badly I messed this dish up and it still tasted wonderful!! (totally over cooked the tomatoes and steak)
But hey, live and learn, right? I know exactly what I did wrong and what to do the next time to get it to come out perfect.
It's also amazing how nasty cambozola tastes to me on it's own, but when melted over the steak in that sauce it was heavenly.
Thanks!