Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette

Name: Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: ½ cup balsamic vinegar; ½ cup minced shallots; ¼ cup extra-virgin olive oil; ¼ teaspoon dried crushed red pepper; ¼ cup chopped fresh Italian parsley; 2 tablespoons drained capers; 2 teaspoons fresh thyme leaves; 4 piece grass-fed rib-eye steaks; 3 cloves garlic; 4 teaspoons smoked paprika; 2 teaspoons coarse kosher salt; 1½ teaspoons freshly ground black pepper

Juicy grass-fed rib-eye steaks grilled to perfection and topped with a rich balsamic vinaigrette featuring capers, shallots, and fresh herbs. This restaurant-quality dish combines smoky grilled flavors with a tangy Italian-inspired sauce.

4 servings

33 min

Published October 4, 2025

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Ingredients

•½ cup balsamic vinegar
•½ cup minced shallots
•¼ cup extra-virgin olive oil
•¼ teaspoon dried crushed red pepper
•¼ cup chopped fresh Italian parsley
•2 tablespoons drained capers
•2 teaspoons fresh thyme leaves
•4 piece grass-fed rib-eye steaks
•3 cloves garlic
•4 teaspoons smoked paprika
•2 teaspoons coarse kosher salt
•1½ teaspoons freshly ground black pepper

Cooking Instructions

1.
Simmer vinegar in small pan over medium heat until reduced to 1/4 cup, about 6 minutes. Add shallots, 1/4 cup oil, and crushed red pepper; return to simmer. Remove from heat; whisk in parsley, capers, and thyme. Season vinaigrette with salt and pepper.
10 min
2.
Rub both sides of steaks with oil and garlic. Mix paprika, 2 teaspoons coarse salt, and 1 1/2 teaspoons black pepper in small bowl. Sprinkle on both sides of steaks. Let stand at least 15 minutes and up to 1 hour.
15 min
3.
Prepare barbecue (medium-high heat). Brush grill rack with oil to coat. Grill steaks until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Spoon vinaigrette over.
8 min