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Ribeye Steaks with Sauteed Grape Tomatoes and Brie
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Ingredients
- 2 beef ribeye steaks, cut 1-inch thick (12-oz ea)
- 2 cups grape tomato halves (about 10 oz)
- 3 tbsp water
- 3 tsp minced prepared roasted garlic, divided
- 4 oz brie cheese, shredded
- 2 tbsp thinly sliced fresh basil
- fresh basil leaves for garnish, optional
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Preparation:
- Combine tomatoes, water and 1 teaspoon garlic in large nonstick skillet.
- Cook, covered, over medium heat 4 to 5 minutes or until tomatoes are tender, stirring often.
- Season with salt and pepper, as desired.
- Remove from skillet; keep warm.
- Carefully wipe out skillet with paper towels.
- Press remaining 2 teaspoons garlic evenly onto beef steaks.
- Place steaks in skillet over medium heat; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally.
- Carve steaks into slices; season with salt and pepper, as desired.
- Add cheese and basil to tomatoes; stir until well combined.
- Serve immediately with beef.
- Garnish with additional basil, if desired.
Makes 2 to 4 servings. |
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Cook's Tip: Two beef top loin (strip) steaks, cut 1 inch thick, may be substituted for ribeye steaks. Cook 12 to 15 minutes, turning occasionally.
Cook's Tip: To make Brie cheese easier to shred, place in freezer for about 30 minutes. |
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