Balsamic Steak and Brie Paninis
Balsamic Steak and Brie Paninis pair grilled ribeye with creamy Brie between buttered, griddled white bread. The vinegar goes on twice, once as a brush before grilling and again as a drizzle over the sliced meat, so the tang runs all the way through the sandwich. Ribeye stays juicy after a 10-minute rest, and thin slices against the grain keep each bite tender against the melting cheese.
Instructions
Brush the steaks on both sides with balsamic vinegar, then season them generously with kosher salt and black pepper.
Grill the steaks with the lid closed, turning them often, until they reach the doneness you like. The source gives 140°F for medium rare, 155°F for medium well and 165°F for well done.
Let the steaks rest for 10 minutes. Slice them thinly across the grain on a bias, then drizzle the slices with a little more balsamic vinegar.
Lay a slice of Brie on half of the bread slices and cover the cheese with strips of steak. Top each with a second slice of bread. Any steak left over is yours to eat.
Brush the outer faces of each sandwich with melted butter and set them aside.
Heat a grill pan or griddle over medium-high heat for 4 to 5 minutes. Cook the sandwiches, in batches if the pan is crowded, until both sides are browned and the Brie has melted, then serve warm.
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