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Ribeye Steaks

with Sauteed Grape Tomatoes and Brie

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)

Procedures:

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.

Total Preparation and Cooking Time: 25 to 30 minutes

Serves: 2 to 4

Recipe and Photo courtesy of The Beef Checkoff

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