Preparation:

Step 1: Preheat your grill to medium-high heat. While it’s heating, brush both ribeye steaks with olive oil and season generously with salt and black pepper on both sides. Let them sit at room temperature while you prep the rest.

Step 2: Grill the steaks for about 4–5 minutes per side for a medium-rare finish, or longer if you prefer them more well done. Once grilled, transfer the steaks to a plate and let them rest for 5 minutes to keep them juicy.

Step 3: While the steaks are resting, make your quick balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey. Let it simmer over medium heat for 5–7 minutes until it reduces and thickens slightly. Take it off the heat and let it cool.

Step 4: In a small bowl, gently toss the halved cherry tomatoes and chopped basil with a drizzle of olive oil and a small pinch of salt. This brings out their natural flavors and gives a fresh contrast to the rich steak.

Step 5: Slice the rested steaks thinly against the grain for maximum tenderness. Arrange the slices on plates and top each portion with slices of fresh mozzarella, the tomato-basil mixture, and a few extra basil leaves.

Step 6: Drizzle the thickened balsamic glaze generously over everything. For a finishing touch, add a light drizzle of olive oil over the top and serve immediately while the steak is still warm and the mozzarella just begins to soften.