Recipes > Caprese-Style Steak

Caprese Style Steak


Pan-fried steaks are served over a light arugula salad and topped with a sauce made of cherry tomatoes, garlic, white wine and cambozola cheese.
  • Serves: 4
  • Active Time: 40 mins
  • Total Time: 40 mins
  • Views: 72,229
  • Success Rating: 92% (?)
    0% - I fed it to the dog


Step 1: Preparing the Steaks

Preparing the Steaks
  • four thick 6 oz steaks (strip-loin, ribeye, or tenderloin)


To prepare the steaks, first pat them dry and trim off any excess fat or gristle. Let the steaks sit at room temperature for about an hour before cooking.

Step 2: Preparing the Mise en Place

Preparing the Mise en Place
  • 1 clove garlic
  • 1 lemon
  • 4 oz cambozola cheese
  • 16 cherry tomatoes
  • 2 tbsp Italian flat-leaf parsley
  • 2 oz arugula (about 4 handfuls)
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar


To prepare your mise en place, first mince the garlic. Roll the lemon to soften it and slice it 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.

Step 3: Cooking the Steaks

Cooking the Steaks
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • 2 tbsp extra-virgin olive oil


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 later to make the sauce.

Continue to cook, turning the steaks 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. Place over a plate to capture any juices. Cover loosely with vented foil.

Step 4: Finishing the Dish

Finishing the Dish
  • 1/4 cup dry white wine
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • 2 tbsp extra-virgin olive oil (for finishing)


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 is 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 to taste 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.

Chef's Notes

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 towards the center of the meat, as opposed to running out.

For extra flavor, you can add the juices that drained during resting period to the sauce.


  • Julie S
    Julie S
    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!
  • Ummu N
    Ummu N
    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.
  • Kimberley S Rouxbe Staff
    Kimberley S
    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!
  • Ummu N
    Ummu N
    Thanks for your quick reply. I'll try to make this dish very soon!
  • Patricia S
    Patricia S
    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.
  • Patrick O
    Patrick O
    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!
  • Renata S
    Renata S
    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!
  • Donald D
    Donald D
    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.
  • Regi S
    Regi S
    its delicious...
  • Liz L
    Liz L
    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!
  • Shannon V
    Shannon V
    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.
  • David r M
    David r M
    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.
  • Ted W
    Ted W
    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!
  • Margy F
    Margy F
    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.
  • Dimitra A
    Dimitra A
    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.
  • Romeo G
    Romeo G
    this is nice and taste great,,i cn find cambozola so i replace it with some Camembert and Gorgonzola,,,think is ok??
  • Dawn T
    Dawn T
    Yes Camembert or Gorgonzola would also be nice.
  • Allison P
    Allison P
    Patrick, I saw your 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.
  • Jude O
    Jude O
    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!
  • Marsha H
    Marsha H
    This was very good and also easy to prepare. Still need to learn more but with good results like this it is going to be fun.
  • Joe G
    Joe G
    Happy that you had success. I love this easy recipe as well. It's also a great one to practice the flip often method. This works very well with Rib Eye and Beef Tenderloin as well. Check out the lesson on Cooking Premium Steaks. I think you will find it very helpful. Cheers, Joe
  • Joseph S
    Joseph S
    This dish probably works for other kinds of meats as well. Right?... Especially lamb - for that full authentic Mediterranean experience! Love it!...
  • Dawn T
    Dawn T
    You sure can try this dish with other meats - lamb, chicken, pork. Try using a nice lamb sirloin. Cheers!
  • Robert B
    Robert B
    This was the first recipe I tried after joining RouxBe. I asked for (and received) an AllClad Stainless frypan for Christmas and was eager to try it out. But, the holidays ended, so I went back on WeightWatchers, too. That's a trying combination. But portion control goes a long way when the flavor is so good! I had never even heard of cambozola, but it's now on my list of 'special occasion treats'. It takes very little to make a major impact, and the tomatoes are out of this world. I've made this dish twice, using 8 oz. NY strips, and it's superb. I didn't know what a 'suk' was before this, but I now have reverence for them.
  • Nicole A
    Nicole A
    I will try this recipe ,i love steak and i will follow the direction but i have a problem with cooking the steak why i dont know where i go wrong
  • Dawn T
    Dawn T
    You might want to check out the other lessons in the cooking school on Prepping Steaks for Cooking and Cooking Premium Steaks. This will guide you through the steps and perhaps you might see where you are going wrong. Cheers!
  • Zanet S
    Zanet S
    I would like to make this but was wondering if I can use pork rather than beef for this. I have the pork in a brine at the moment.
  • Zanet S
    Zanet S
    You guys already answered this question.
  • Sacha M
    Sacha M
    This tasted absolutely fantastic, but for some reason one of the sides on each piece of steak stayed pink even after resting. I ended up tossing them in the oven for a few minutes just to make sure any surface pathogens were killed. The steak ended up 'well done' rather than my preferred medium rare. I feel like if I would have left the steak in the pan any longer, it would have still ended up overcooked before the sides were fully done. I was a little disappointed since I bought a rather nice cut of steak. This was my first time pan frying steak in stainless steel. Any idea where I may have gone wrong? Maybe the temperature was too high/low?
  • Kimberley S Rouxbe Staff
    Kimberley S
    When using a thicker cut of meat, the sides may stay pink even after cooking/resting. With thick pieces, near the end of cooking, you can very briefly "sear" the outside by turning the steak on it's side just to get rid of the pink shade. Be careful to not overcook the steak though. This is similar to what we do in the lesson on Pan Frying Fish (Topic 4). With thinner cuts, this isn't usually a problem. Cheers!
  • Sacha M
    Sacha M
    That's just about the fastest response I've ever had to anything. Thanks so much!
  • Lili I
    Lili I
    Hi, I'm thinking about making this dish but I was wondering, wouldn't this steak be a bit cold when you serve it? I always liked my steaks hot so is this one supposed to be just warm? Thanks in advance.
  • Dawn T
    Dawn T
    No, the steak is intended to be served hot—you just need to make sure you rest the steak before you serve it. For more information, be sure to watch the lesson on "Cooking Premium Steaks". Cheers!
  • Pete M
    Pete M
    Its Fig season here in Los Angeles. So I'll be making this fine looking Steak dish as well as some Warm Figs with Cambozola.
  • Yuseph K
    Yuseph K
    I'm finishing the first course and the only section that is giving problems is the pan sauce. One minute its too watery, then its good then it evaporates (or it got absorbed by the cheese). In the end, I didn't have enough sauce but the tomatoes were really flavorful. Luckily, I had some balsamic reduction handy.
  • Ken R Rouxbe Staff
    Ken R
    Hi Yusef- It sounds like you are reducing it too far. Next time, leave more liquid in the pan (less heat/less time)- knowing that it will continue to evaporate and thicken. It may be too watery at that moment, but buy the time it gets to the plate, it may be perfect. Or, if you'd like, simply thin out it out the mixture with a splash of stock. Make sure to re-season.
  • Ken N
    Ken N
    I don't know where else to ask this question, but my question is general with steak: How do I deal with 'tough' steak? Even if I buy cuts that look good, it is a guessing game and many times I wind up with a steak that is 'tougher' than I imagined. What is the way to guarantee, say if I buy a NY strip and I mostly barbecue or oven roast or even often pan-fry but that doesn't seem to make the difference. Should I use some type of device to chop through the meat many times? Anyway, you can probably tell I am lost on this subject and would love to know more how to deal with just single cuts of beef and to make tougher cuts more tender. Maybe slow-cooker?
  • Eric W Rouxbe Staff
    Eric W
    I will list several things to try, Ken. 1) Slow cook/simmer: great idea! Moist heat cooking dissolves some connective tissue. 2) Slice thinly on the bias: This technique shortens muscle tissues to make chewing easier. 3) Use a jacquard tenderizing tool: This results in many small cuts within the piece of meat, thereby tenderizing it. 4) Smaller pieces can be marinated to tenderize: Include a puree of pineapple or papaya, which contain tenderizing enzymes. 5) Pound with a meat mallet: This technique breaks down some connective tissue.
  • Ken N
    Ken N
    Thank You Eric W, I tried a trial-testing 'pre-flight' using the above recipe as a guide to pan-frying a single tenderloin steak. It sounds like barbecuing is not the best method for cooking a steak, although fun, it takes control away from preserving juices and also controlling temperature... these two things seem to play a major part in the very good recipe here, and my results were very good by pan-frying and using the more careful method above. Using your comments in answer to my question, and also the very good method learned from the recipe above, I think my future with steaks is going to be much improved. I am gathering then also, that barbecuing is best reserved for the more expensive cuts of meat?
  • Eric W Rouxbe Staff
    Eric W
    Barbecuing, strictly speaking, is a relatively low temperature (often less than about 250 degrees Fahrenheit) and slow cooking method. Here, lower priced, tougher cuts can be tenderized as connective tissue breaks down--akin to braising. On the other hand, grilling is a relatively high temperature (usually much greater than 500 degrees) and fast cooking method. Here, more expensive, naturally tender cuts are ideal. 'Prime' grade is great, and 'choice' grade is good, too. As you get lower on the grading scale--'select' grade, for example--then you will notice toughness.
  • Ken N
    Ken N
    Your comments here are making a world of difference to me on what I consider a very important subject: Steaks! Love 'em! - Thank you again for making a big difference with your help. Much Appreciation Eric W
  • Mikaelah M
    Mikaelah M
    I would like to use my new ceramic coated cast iron pan. Do I still heat the pan in the same way as instructed for the stainless steel?
  • Sandy S
    Sandy S
    Hi Midaelah, yes, you can proceed with the same instructions using your ceramic coated cast iron. Best of luck! Cheers, Sandy

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