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Ribeye Steaks with Sautéed Grape Tomatoes and Brie
Courtesy of The Beef Checkoff
Servings: 4
Prep Time: 15 Min.
Cook Time: 20 Min.
What you need:
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+ 2 beef Ribeye Steaks boneless, cut 1-in. thick (about 12 oz. each)
+ 2 c. grape tomato halves (about 10 oz.)
+ 3 Tbsp. water
+ 3 tsp. minced prepared roasted garlic, divided
+ salt and pepper
+ 4 oz. Brie cheese, shredded
+ 2 Tbsp. thinly sliced fresh basil, plus more for garnish
What to do:
1. Combine tomatoes, water and 1 tsp. garlic in large nonstick skillet. Cook, covered, over medium heat 4-5 min. 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 tsp. garlic evenly onto beef steaks. Place steaks in skillet over medium heat; cook 12-15 min. 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.

* Cook's Tip: Two beef Strip Steaks boneless, 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.

* Recipe courtesy The Beef Checkoff
Nutritional information:
Calories: 258;   Total Fat: 14g;   Saturated Fat: 7g;   Cholesterol: 83mg;   Total Carbs: 4g;   Fiber: 1g;   Protein: 28g;   Sodium: 226mg;