Pan-Seared Broiled Palermo Rib Eye Steaks

The beauty of a pan-seared steak is that you can have an awesome, charred steak without firing up the grill, braving the heat outside or heating up the house inside. Oh sure, you’re going to turn on the broiler, but only for a few minutes.

There is something magical about these steaks – the sweetness of the tomatoes, the brine of the capers and the breadcrumbs kissed with garlic. It’s all good. It’s all delicious. If you have non-caper fans in your house, you could always forgo to capers. Kiddo and I piled it on thick, while Hubby’s steak was made with only the breadcrumb finish.  Personally, I like what the capers bring to the party, but that’s strictly an individual preference and not a requirement.

Pan-Seared Broiled Palermo Rib Eye Steaks
3 boneless Rib Eye Steaks (see note)
4 tablespoons Olive Oil, divided
Kosher Salt to taste
Cracked Black Pepper to taste
1/2 lb Red Tomatoes, Small Round
3 sprigs Thyme, fresh leaves
White Wine, just a splash
2 Garlic Cloves, grated
1/4 cup Breadcrumbs, plain or Italian
1 1/2 tablespoons Capers

Note: A less expensive cut of meat such as Chuck Steaks can be substituted for the Rib Eye. Remember, the steaks should be cooked just to medium-rare or the cheaper steak will become tough.

Remove steaks from the refrigerator. Pat dry with a paper towel. Drizzle about 2 tablespoons of olive oil over the steaks on both sides. Season with kosher salt and fresh cracked pepper. With your fingertips, massage seasoning into the meat. Let rest on the counter for at least 20 minutes.

Meanwhile, heat broiler to high

Slice the tomatoes and scatter them on a broiler pan or high-heat rimmed baking sheet. Drizzle olive oil and a good pinch of sea salt. Add the thyme leaves and a splash of wine.

Broil the tomatoes for a 5 or 6 minutes until they burst and are charged around the edges and the top. Transfer to a serving platter together with all the juices. Set aside and keep warm.

Heat a cast iron skillet on medium high heat until nearly smoking. Sear the steaks for 4 minutes on each side for a medium rare, 5 or 6 minutes for medium steaks. Never cook more than 6 minutes.

While the steaks are searing, peel and grate the garlic cloves into a small bowl. Add the breadcrumbs and remain olive oil 1 tablespoon at a time. Work the breadcrumb mixture into a moist crumbling paste.

When the steaks are seared, spoon the mixture on top of the Rib Eyes. Press capers into the topping and transfer them to the broiler for a couple of minutes until golden brown on top, making sure not to burn them.

Plate the steaks on top of the broiled tomatoes and serve.

This steak pairs well with Angel Hair Pasta Pomodoro and a simple salad.