Grass-fed Steaks with Balsamic-Caper Sauce + Oven-Roasted Potatoes
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My mother is worried. This isn’t a new sentiment, I can assure you. Worry, I’m afraid, pervades her daily existence. She’s worried about the plastic wrap in this recipe and would like me to offer you all an alternative. One Thanksgiving, my mother was so worried, she sent me an oven. An oven. She didn’t know how I could possibly make my turkey and stuffing and sweet potatoes with only one oven, and so she sent me an oven.
Last week, my mother became worried about my husband, Ben. She’s worried he might wilt away if I keep feeding him tofu and edamame and beets and eggs. So driven by her worry, my mother sent me 10 pounds of steaks, just, you know, to tuck in my freezer in case an iron-deficient Ben starts looking pale and cold.
But my mother is so thoughtful, too. And a wonderful gift-giver she has always been. Sensitive to my feelings about animals and food-miles, she sent me grass-fed steaks from the Hearst Ranch in San Simeon, CA. I took the opportunity to make this Grilled Grass-fed Ribeye with Balsamic Caper Vinaigrette recipe from the latest Bon Appetit. Damn, steak is good. I’ve forgotten. And this sauce — reduced balsamic seasoned with crushed red pepper flakes and mixed with parsley, capers, shallots and olive oil — is fabulous. It’s such a treat to have our freezer stocked with this incredibly flavorful, humanely raised and relatively local meat.
Mama, worry no longer. Rest assured that the love of my life is beaming, a hearty helping of meat and potatoes certainly to credit. Thank you for the wonderful gift!
Pictured above: Raw, grass-fed ribeyes, rubbed with smoked paprika, garlic, pepper and salt.Note: While this smoked paprika rub adds a nice flavor, I don’t recommend using it for these grass-fed steaks. We’ve cooked the Hearst Ranch steaks twice now, once with the rub, once without, and we preferred the steaks without the rub — a liberal sprinkling of kosher salt brings out the real flavor of the meat. Also, be sure not to overcook these steaks. For medium-rare, try two minutes a side and allow the steaks to rest for about 5 minutes before serving.
Balsamic-parsley-and-caper sauce:
Grilled Grass-fed Ribeyes with Balsamic-Caper Vinaigrette
- Total Time: 25 minutes
- Yield: 4 servings
Description
Source: Bon Appetit Magazine
Ingredients
- 1/2 cup balsamic vinegar
- 1/2 cup minced shallots
- 1/4 cup extra-virgin olive oil plus more for steaks and grill
- 1/4 teaspoon dried crushed red pepper
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons drained capers
- 2 teaspoons fresh thyme leaves
- 4 3/4-inch-thick grass-fed rib-eye steaks
- 2 teaspoons coarse kosher salt
- 1 1/2 teaspoons freshly ground black pepper
Instructions
- 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.
- Rub both sides of steaks lightly with oil. Season generously with kosher salt and pepper.
- Prepare barbecue (medium-high heat). Brush grill rack with oil to coat. Grill steaks until cooked to desired doneness, about 2 minutes per side for medium-rare. Transfer steaks to plates. Spoon vinaigrette over or serve on the side.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
If you’re looking for the brownie recipe, it’s here: Fine Cooking’s Rich, Fudgy Brownies
This post may contain affiliate links. Please read my disclosure policy.
55 Comments on “Grass-fed Steaks with Balsamic-Caper Sauce + Oven-Roasted Potatoes”
Oh my, that looks like the most perfect dinner ever.
Your mom rocks!
Your mama is looking out for you & your husband! This looks as a wonderful dinner!
To top of that: lovely brownies! I don’t eat a lot of beef but maybe you have just converted me!!
Yum, Alexandra!
I go for long periods of time without eating beef. I always forget how great it is until I am reminded with the first bite of a lovely steak.
That looks delicious! I love a good steak.
I’m not big on steak, but this is some pretty gorgeous looking steak! I absolutely love the sauce you made. Since I’m not very good at making steak, I’ll be bookmarking this for a future steak venture!!
As you know, I like to bake on my blog (lol!) I’m thinkin’ these brownies need someone else to test them out… you know, just to make sure that they’re really the best recipe around!
how fabulous–i’ve filled my food porn quota with just one post. 🙂
As always, I love your pictures. I actually went to Hearst Castle about 6 months ago, and they were selling this beef. I’m glad to know that it’s good.
I have an almost-identical brownie recipe that I love, love, love! You are right – they come out perfectly every time!
OMG, that balsamic-caper sauce looks so good…and yum on those brownies (I agree with you on chocolate). BTW, in Tip of the Week I just took this down re your potatoes: Is it possible to improve upon Crispy Roast Potatoes (check them out in the Veggie section)? Renee suggests using duck fat instead of olive oil—duck fat, she notes, is closer to olive oil than butter in its fat profile. And, be sure NOT to use a nonstick roasting pan if you want that lovely brown crispy exterior. Let there be duck-fat potatoes!
That’s a serious steak for a serious eater. Looks amazing! Grass fed is probably the best thing you could eat.
Aww, your mom is so cute! The steaks look amazing – now I’m craving a nice big piece of beef!
Can your mother come worry about me…just a little. It all looks so fabulous…and this reminded me of all the times we visited Hearst Castle growing up. Thanks.
Your mother is funny. I’ve been thinking of ordering grass fed, as a few of my friends have, and the beauty of your steak is another push. I know the taste is really different and would love to experience that at home. Great execution on the recipe from BA as well.
By the way, that picture of you and your husband gave me a jolt. I haven’t thought about that memory of my own in a long time. It’s quite the moment.
I’d be beaming too! What a treat! Ask your mama if she adopts blond ducks..
What a meal this is and topping it off with those brownies makes it just that much better!!
My mother worries about everything too. She terrorizes sales people for fun by asking whether ceramics have leaded glaze (the sales people never know, she knows they won’t know, she does it for sport). Mothers. I’ve been curious about the grass-fed beef for a long time, did you notice a taste difference? Grass-fed beef is so hard to find. I’m waiting until I have a freezer big enough to hide a body before I order some – and then I’m buying in bulk.
Uh… Mrs. Mom-of-Ali, I have a party coming up and I don’t think I can manage with one oven… Plus I haven’t had any meat in a while and I’m wasting away… (Talk about food miles!) 😛 It’s been way too long since I’ve had beef, but even if I just finished off a cow, that would still look pretty divine! 🙂
My mother fears aluminum foil. And lord praise yours for sending you a stove and rib-eye. Is she adopting?
Hi, nice post. I have been pondering this issue,so thanks for writing. I will certainly be subscribing to your posts.
It’s barely even breakfast time and that steak looks so mouthwatering. The sauce for it looks amazing – I love the capers and the green of the parsley. And those fudgy brownies – this is like the best dinner ever.
I’m going to try the balsamic- caper vinaigrette on grilled pork chops this weekend!
Hysterical! Your mom sounds great! And those steaks look absolutely amazing … love, love, love the sauce. I made a similar sauce (minus the balsamic) over a simply roasted cut of beef a couple months ago and I fell in love with it. Will definitely add the balsamic next time and use it on some juicy steaks!
I had to comment again on a previous recipe posted; Zuni Cafe’s Fried Eggs. I just had them for breakfast…again. They are amazing!! I can eat those eggs any time of the day. Mmm…
That is hilarious! I thought my mom was bad – but sending you an entire oven takes the cake. Your steak looks delicious. I’m sure your mother can now sleep well knowing that Ben is well fed and iron-filled.
Aw! You guys are so cute! I think those steaks look wonderful and I will have to try that sauce now. Thanks also for the great brownie recipe, I am right on the verge of making my own any minute now. Those look suitably fudgy. 🙂
Hi, nice post. I have been thinking about this issue,so thanks for posting. I will definitely be subscribing to your site.
Your mum gives seriously good gifts! Those steaks look amazing.
Als – Matt made these brownies last night and they are AMAZING. He says it’s the best brownie receipe ever. His exact words were: “these are the brownies I’ve been searching my whole life for”…no joke. MIss you terrible and love staying connected by your blog
I just found your blog and I love it!your pictures are beautiful.
SERIOUSLY–I’m never making boxed brownies again! I just made these last week, my future mother-and-sister-in-law loved them, and I just made them again last night (for me this time!). Amazing!!!