Ribeye Steaks with Sautéed Grape Tomatoes and Brie

    Ribeye Steaks with Sautéed Grape Tomatoes and Brie


    • 2 beef Ribeye Steaks boneless, cut 1-inch thick (about 12 ounces each)
    • 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)



    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 (145°F) to medium (160°F) 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.

    Cooking tips

    Two beef Strip Steaks boneless, cut 1 inch thick, may be substituted for Ribeye Steaks. Cook 12 to 15 minutes, turning occasionally.

    To make Brie cheese easier to shred, place in freezer for about 30 minutes.

    This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.