Steakhouse Babette Caprese, With Balsamic Reduction

Serves:4 | Prep: 20 min | Cook: 15 mins

1. Make the Balsamic Reduction: Add balsamic vinegar and honey to a small saucepan over medium heat. Bring to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until reduced by half and thick enough to coat a spoon. Set aside to cool.
2. Prepare the Caprese Topping: In a medium bowl, combine tomatoes, mozzarella, basil, minced garlic, 1 tablespoon olive oil, and a pinch of salt and pepper. Toss gently and set aside.
3. Season the Steak: Pat the bavette steak dry with paper towels. Season both sides with kosher salt, black pepper, and garlic powder.
4. Sear the Steak: Heat a cast-iron skillet over high heat. Add remaining olive oil. Sear steak for 4–5 minutes per side until a deep crust forms and internal temperature reaches 130–135°F for medium-rare.
5. Rest & Slice: Transfer steak to a cutting board and rest for 10 minutes. Slice thinly against the grain.
6. Assemble: Arrange sliced bavette steak on a serving platter. Spoon the Caprese mixture over the steak. Drizzle generously with balsamic reduction and finish with flaky sea salt and additional fresh basil. Serve immediately.