RIBEYE STEAKS WITH SAUTEED GRAPE TOMATOES AND BRIE

Ribeye Steaks with Sautéed Grape Tomatoes and Brie -- A one skillet meal taken to an entirely different level. Achieving umami has never been so easy.
A one skillet meal taken to an entirely different level. Achieving umami has never been so easy.
30 Minutes or Less
  • Total Recipe Time: 25 to 30 minutes
  • Makes 2 to 4 servings

INGREDIENTS

  1. 2 beef Ribeye Steaks Boneless, cut 1-inch thick (about 12 ounces each)
  2. 2 cups grape tomato halves (about 10 ounces)
  3. 3 tablespoons water
  4. 3 teaspoons minced prepared roasted garlic, divided
  5. 4 ounces Brie cheese, shredded
  6. 2 tablespoons thinly sliced fresh basil
  7. Fresh basil (optional)

INSTRUCTIONS FOR RIBEYE STEAKS WITH SAUTEED GRAPE TOMATOES AND BRIE

  1. 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.
  2. Press remaining 2 teaspoons garlic evenly onto beef steaks. Place steaks in skillet over medium heat; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. 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.
Comments (0)
Usage Guidelines.