Balsamic Steak and Brie Paninis

Ingredients

• 2 boneless beef ribeye steaks
• to taste balsamic vinegar
• to taste salt
• to taste black pepper
• to taste butter
• 12 slices white bread
• 6 thin slices brie cheese, rind removed

Steps

1. Brush the steaks with balsamic vinegar.
2. Sprinkle liberally with kosher salt and black pepper.
3. Grill, covered, turning often, until it is cooked to your preference (140°F for medium rare, 155°F for medium well, and 165°F for toast).
4. Remove and let rest for 10 minutes.
5. Slice thinly across the grain on a bias.
6. Drizzle the slices with balsamic vinegar.
7. Place one slice of cheese on the bottom of half of the bread slices.
8. Place some steak strips, enough to cover the cheese, on the slice.
9. Top with another slice of bread.
10. Repeat with the remaining bread slices.
11. Eat any remaining steak.
12. Brush the sides of the bread facing out with melted butter.
13. Set aside.
14. Heat a grill pan or griddle over medium high heat for 4–5 minutes.
15. Add the sandwiches, working in batches if needed, until browned on both sides and the cheese is melted.
16. Serve warm.