- 3-16 oz. boneless ribeye steaks
- 2 tbsp The Safety
- 3 tbsp olive oil
- 1 tbsp kosher salt
- 12 oz. grape tomatoes
- 8 large basil leaves
- 1 tbsp honey
- 2 tsp The Safety
- 8 oz. mozzarella pearls (perlini)
- Lay each of the steaks on a cutting board and pat dry. Sprinkle 1 tbsp of the Safety on the top side of each steak. Set the steaks aside.
- Turn the exhaust on your stovetop to high and open all of the windows in your kitchen (a high quality exhaust can handle the smoke you are about to make alone, but most standard units cannot)
- Heat a cast iron pan over high heat until it begins to smoke lightly.
- Add the olive oil to the pan and immediately sear the steaks, one at a time. Begin by searing all four ends of the steak while holding it with long handle tongs. When the steak first touches the pan, you should hear a loud sizzling noise. Hold each end of the steak against the pan until the end becomes brown and caramelized, about 1 minute. After the ends are properly seared, lay the steak flat in the pan and sear the seasoned side, which should take about 3 minutes. Remove the steak from the pan and place it - raw side up - on a clean cutting board or plate. Repeat with each steak.
- Sprinkle the remaining 1 tbsp of The Safety on the partially-cooked steaks laying raw side up.
- Add all 3 partially-cooked steaks back in the cast iron pan - raw side down - and sear for 3-4 minutes.
- Remove the steaks from the pan and let rest on a clean cutting board or plate for 5 minutes before serving.
- Serve hot.
- Drain the mozzarella and place in a medium mixing bowl. Set aside.
- Slice each of the grape tomatoes in half and add to the bowl with the mozzarella.
- Tear each basil leaf into 4 pieces and add to the bowl with the mozzarella and tomatoes.
- Add the honey and 2 tsp of The Safety to the bowl with the mozzarella, tomatoes, and basil, and toss to combine.
- Serve at room temperature.
- Long handle tongs
- Dry measuring spoons
- Cast iron Pan
- Cutting board
- Medium mixing bowl