Ribeye Steaks with Sauteed Grape Tomatoes and Brie
Ribeye Steaks
  • 15 min
    Prep Time
  • 15 min
    Cook Time
  • 2
    Servings

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Ingredients
  • 2 Omaha Steaks Ribeye Steaks
  • 2 cups grape tomato halves (about 10 ounces)
  • 3 tablespoons water
  • 3 teaspoons minced prepared roasted garlic, divided
  • 4 ounces Brie cheese, shredded
  • 2 tablespoons thinly sliced fresh basil
  • Fresh basil, optional
Preparation
  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.

Recipe and Photo courtesy of The Beef Checkoff
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